Typically, Ezekiel Bread is made using sprouted beans. However, this recipe uses ground beans. The main reason for this unique twist is that it adds simplicity and vastly shortens the process without sacrificing flavor.
It can take up to 5 days to sprout beans. However, grinding whole beans will take less than an hour.
Ezekiel Bread contains different ingredients and the most important and most common are the grains and beans. Spelt flour is also commonly used in making Ezekiel bread.
Tip: It makes great French Toast.
This recipe was written by Narandradath Jaikaran, a bakery consultant with over 20 years of experience and presented by Evelina Melnikova, a Pastry Chef with over 8 years of experience.
How to store Ezekiel bread?
Ezekiel bread can be stored wrapped for up to 2-3 days on the countertop, 2 weeks in the fridge and up to 6 months in the freezer. However, the longer it stays in the freezer, the taste and quality diminishes.
How many carbs in Ezekiel bread?
There are 452 grams of net carbs in a loaf of Ezekiel bread. This is approximately 18 net carbs per slice.
Why is Ezekiel bread good for you?
Ezekiel bread contains spelt, barley, millet and whole wheat flour, beans as well as seeds. Each is high in vitamins and minerals such as iron, magnesium, B6, folic acid, calcium and zinc. The benefits are all the nutrients you gain from bread's high quality ingredients, which also aid in the body being able to easily digest and absorb all the goodness.
Is Ezekiel bread the healthiest bread?
Ezekiel bread is considered one of the healthiest breads that you can have. Although there are a lot of healthy styles of breads on the market, the amount of nutrients, fiber and protein you gain from Ezekiel bread is hard to beat.
What are the ingredients in Ezekiel bread?
Ezekiel bread typically includes grains and sprouted beans such as wheat, barley, lentils, soybeans, and spelt. Some recipes may also include other grains or seeds like millet and sesame seeds. It is known for being a nutrient-dense bread due to the use of grains and beans.
Although sprouted beans are typically used when making Ezekiel bread, this recipe uses ground beans. Grinding beans directly is a time-saving option over sprouting and then grinding.
Can I make Ezekiel bread without a bread machine?
Yes, Ezekiel bread can be made without a bread machine. Many recipes provide instructions for making it by hand (such as our recipe) or using a stand mixer.
Why is sprouting important in Ezekiel bread?
Sprouting is a crucial step in Ezekiel bread because it activates enzymes, breaks down anti-nutrients, and increases nutrient availability. Sprouting also initiates the conversion of starches into simpler sugars, which may make the bread easier to digest. The sprouting process is believed to enhance the nutritional profile of the grains and beans used in the bread.
NB - Our recipe uses ground beans as opposed to sprouted beans.
Is Ezekiel bread gluten-free?
No, Ezekiel bread is not gluten-free. It typically contains wheat, barley, and spelt, all of which contain gluten. Individuals with gluten sensitivity or celiac disease should choose gluten-free alternatives.
Can I freeze Ezekiel bread?
Yes, Ezekiel bread can be frozen. To maintain its freshness, store it in airtight bags or containers. When ready to use, you can thaw the bread at room temperature or in a toaster. Freezing is a convenient way to preserve Ezekiel bread, especially if you make large batches.
What is the difference between spelt and normal flour?
The two usually differ in texture, taste, and nutrient content, but both contain gluten. Though regular flour is commonly enriched with nutrients usually lost during the process, spelt naturally contains higher protein, amino acids, and vitamins and minerals such as Niacin (Vitamin B3), Manganese, and Selenium for that healthier option.
Spelt is a type of whole wheat flour made from the full grain. The whole wheat flour is made from wheat berries, which are the whole wheat kernels with the bran and germ intact and the husk removed.
Ingredients
4 Cups Water (approximately 35 °C/95 °F)
1 Cup Honey
17 grams Active Dry Yeast (2 1/2 packets)
180 grams Bob's Red Mill Spelt Flour
60 grams millet grains or Bob Red Mill Millet Flour
60 grams Bob's Red Mill Barley Flour or Spicy World Barley Flour
475 grams Bob's Red Mill Whole Wheat Flour (ground from whole wheat berries)
25 grams Dry Pinto Beans (whole grain milled and sieved into flour)
50 grams Dry Green lentil Flour
25 grams Dry Kidney Beans (whole grain milled and sieved into flour)
25 grams Dry Great Northern Beans (whole grain milled and sieved into flour)
12 grams Salt
1/2 Cup Olive Oil
Optional: 10 grams Sesame Seeds and Pumpkin Seeds (cracked)
Instructions
Acquire ingredients as per recipe. Alternatively, if grains or beans are not available in powered form, you can use whole grains or beans, milled and sieved.
Combine them in a high-powered food processor, blender, or grain mill.
Blend or grind at high speed until fine enough to pass through the mesh of the flour sifter.
Any whole grains or beans used must be ground and sieved.
If not sieved, the bread mixture will not rise adequately during the raising process.
If pumpkin seeds are being used, crack them and store them until needed.
Stir the yeast in the warm water and honey mixture until it is dissolved. Let sit for 5 to 8 minutes to activate the dry yeast until a creamy foam is formed.
In a separate large mixing bowl or in a mixer, combine all the powdered grains and beans.
Add the salt and mix thoroughly.
Then add the dissolved yeast solution and continue mixing.
Then add the olive oil and mix thoroughly. The mixture will be soft.
The size of the loaf pans used in our recipe is 8 x 4 x 2.5 inches.
Grease 2 loaf pans, divide the mixture into two and add to each of the loaf pans.
Lightly spritz water over the mixture.
Cover with a damp cloth and let it rise in a warm, enclosed place until the dough reaches just under the top of the loaf pan, which should be less than 1 hour.
If using pumpkin or sesame seeds, lightly spritz water on top of the dough and sprinkle the seeds across.
Center the shelf and preheat the oven to 375 °F. Bake the loaves for 30 minutes, reduce oven temperature to 350 °F and continue baking for another 15 to 30 minutes until the top is golden brown and the bottom is cooked (check by raising the dough with a spatula).
Remove from the oven, then carefully remove the loaves from the pans and place them on a cooling rack.
The loaves can be sliced and served with your favorite healthy filling.
For longer storage, place them in moisture-proof bags or airtight containers and store in the refrigerator.
For storage exceeding a week, put it in deep freeze but not exceeding 6 months.
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I’ve made this 2-3 times and…
I’ve made this 2-3 times and each time it comes out semi burnt and very, very dense. The dough never rises. Why?! My yeast isn’t dead because I’ve used the same yeast for a different bread recipe and they turned out fine. What could be the deal? I followed the measurements and recipe to a T!
I haven't tried this recipe…
I haven't tried this recipe but bake bread several times a week. I wonder if you could increase the yeast by 1/2 teaspoon and let it rise longer. Many of the flours in this recipe do not contain gluten which will affect the rise time and height. If you have a dough conditioner/wheat gluten you could possibly add a couple of tablespoons to the dough, that might help as well.
Thank you for the comment,…
Thank you for the comment, this bread contains allot of grains and flour which results in a dense bread that doesn't rise as much as it would using refined flour.
Hello, just checking...did…
Hello Dee, just checking...did you sieve the dry ingredients and raised it in a warm place?
Can you use sourdough…
Can you use sourdough starter as part/all of the yeast in this recipe?
Yes, you can certainly use…
Yes, you can certainly use sourdough starter instead of yeast in this recipe, you would need to use 1 cup of starter for every 7 grams (2 1/4 teaspoons) of dried yeast. You would then need to lower the amount of liquid by 1/4 to make this bread work with your starter. Let us know how this works out for you.
The picture of the loaves…
The picture of the loaves appear to be done without a bread pan?
How do you do this if the dough is soft and loose?
Hello Cathy, we have…
Hello Cathy, we have thoroughly revised the recipe and updated the pics. Please check it again. Thanks
Says use sprouted grains yet…
Says use sprouted grains yet the ingredients are all dry to make the four....when does the sprouting happen?
Dear Lora, we regret any…
Dear Lora, we regret any confusion that may have arisen. Although sprouted grains are traditionally preferred for Ezekiel Bread, their preparation involves a lengthy and somewhat labor-intensive process. Taking this into account, we opted for milled grains in our recipe. Milled grains are readily available in health shops and grocery stores, offering a more accessible alternative. We have updated our recipe to emphasize the use of milled grains.
Hi, Love your website and…
Hi,
Love your website and recipes.
One question. Do you not have a "print" button for your recipes? I have looked and can't find it. Please contact me via this email. Thank you for your EZEKIEL BREAD RECIPE!
Happy New Year! Mary
Thanks Mary for the kind…
Thanks Mary for the kind comments! I've emailed you a pdf of the recipe. We are working on bring back the print button functionality. In the meantime, you can use the default browser print option.
Hello, I would love to try…
Hello, I would love to try this recipe, but could you please let me know if I understand correctly how to measure the beans?
I would measure the weight of the beans and then grind? Or is the weight referring to the weight of the milled flour?
Thank you so much.
Hello Carol, the weights of…
Hello Carol, the weights of each are in the ingredients section. The weight of the beans are just the weight of the beans.
Thank you!
Thank you!
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