How to make Ezekiel Bread

Front shot of 2 pieces Ezekiel Bread
Ezekiel Bread with 3 slices
Close up of Sliced Ezekiel Bread
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Bread contains different ingredients and the most important and most common is the base which is flour. Aside from regular flour that contains wheat, spelt is also commonly used in making bread.

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. 

With this, we have prepared for you the best flourless version for your loaves of bread. The Ezekiel Bread is a flourless whole grain loaf made with different sprouted whole grains that will give you a more nutritious option. It is a much denser bread with a nuttier and sweeter flavor compared to your regular loaf with a lighter taste and texture.


How to store Ezekiel bread?

Ezekiel bread can be stored wrapped for up to 5 days on the countertop, 2 weeks in the fridge and up to 6 months in the freezer. 

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, legumes as well as seeds. Each are high in vitamins and minerals such as iron, magnesium, B6, folic acid, calcium and zinc. The benefits are all the nutrients you gain from the breads high quality ingredients which also aids 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 are hard to beat. 
Author: Classic Bakes Editorial Team
Average: 4.4 (56 votes)
Prep Time
180 mins
Cook Time
60 mins
Total Time
240 mins
2 loaves



If any beans are not available as flour you may use whole beans. Combine them in a high-powered food processor, blender, or grain mill. Blend or grind on high speed until fine enough to pass through the mesh of a sifter.  Only use beans that have been sieved in this recipe. If pumpkin seeds are being used, crack them and store them until needed.
Stir the yeast in 1 cup of warm water until it dissolves. Let sit for 5-8 minutes to activate dry yeast until a creamy foam is formed.
In a separate large mixing bowl or in a mixer, combine all grains and bean flours. Add salt and mix thoroughly. Then add honey and olive oil and continue mixing.
Then add the dissolved yeast and continue mixing. 
Add the remaining water intermittently as you knead in the mixture. If the dough is wet enough, as you knead, stop adding water. Knead until the dough is smooth for about 10 minutes. Use a flat surface to knead if more convenient.
In the bowl, shape the dough into a ball.
Grease the bowl and return the dough. Cover with a damp cloth and let it rise in a warm, enclosed place until it's double the size or for about 1 hour.
Deflate the dough on a lightly floured surface by kneading. Cut into 2 equal pieces and roll into a loaf shape.
Grease two 9"x5" pans and place a loaf in each pan. If you are using pumpkin or sesame seeds, spritz water on top of the dough and sprinkle the seeds across. Cover with a very damp cloth.
Return the pans to the enclosed place, so the dough can rise again until the center is slightly above the top of the pan or for about 45 minutes.
Preheat the oven to 375 °F. Bake loaves for 45 to 60 minutes until golden brown, and the bottom is cooked. 
Remove from the oven and place in a cooling rack. The loaves can be sliced and served with your favorite healthy filling.
Place in moisture-proof bags or containers for longer life and store in the refrigerator.

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
Ezekiel Bread, whole grain, diet, grains, homemade recipe, sprouted, flourless

Dee (not verified)

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!

Permalink 25 Apr 2023

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