Several years ago Julie posted about an Ezekiel Bread Recipe that one of our readers shared on Facebook and asked someone to try for her since she didn’t have a wheat grinder. I recently started a new eating plan and one of the recommended foods for my carbohydrates is Ezekiel Bread. I knew I needed to finally try this recipe for myself as it makes way more sense to rotate through my grains and legumes as opposed to buying this expensive bread from the store.
I made a few tweaks to the original recipe that I was very happy with! Some of Julie’s complaints were that the dough was really liquidy/sticky and that the bread was pretty crumbly when cooked. I researched some other Ezekiel Bread recipes and there are a few places that said to add a 1000 mg Vitamin C tablet in as you are grinding the ingredients. This adds a little ascorbic acid into the mix which helps enhance the effects of the yeast. You could also try 1 T. vinegar in place of some of the water. I also thought it might help to add some vital wheat gluten since that seems to help with the texture and elasticity of our regular favorite bread recipe. It’s helpful in recipes with whole grains and added nuts or seeds so I guessed it couldn’t hurt in a recipe that adds ground legumes.
We get a lot of our uncommon grains and legumes from Thrive Life so that we can keep them packaged properly for long term storage but you can also usually find them at health food stores or any store with a bulk section like Winco. If you want to buy from Thrive Life make sure you join our customer list to save off of retail prices!
Here is my revised recipe and I even included a little video underneath showing my adventure (sorry for chewing in the last clip, it looked too yummy and I had to try it!).
Ezekiel Bread Recipe
• 2 1/2 cups hard white wheat
• 1 1/2 cups spelt
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry great Northern beans (or other white bean)
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 1000 mg tablet of Vitamin C (or 2 500 mg)
• 4 cups warm water (110 degrees F/45 degrees C)
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt
• 1/4 cup vital wheat gluten
1. Mix water, honey, olive oil, and yeast together in a stand mixer. (I used my WonderMix and it was perfect for this recipe).
2. Let liquids sit for 5 minutes while you prepare the dry ingredients. Combine all grains and legumes plus your vitamin c tablet(s) together into a large container and pour into a wheat grinder.
3. Add the salt and vital wheat gluten to the dry mixture.
4. Add the dry mixture into your mixer with dough hook attached and mix for 10 minutes.
5. Pour dough into 3 loaf pans (it will be slightly goopy, not like a firm pliable traditional bread dough) filling about half full
6. Let rise until double (about an hour)
7. Bake at 350 for 30-40 minutes or until golden brown.
8. Let cool on a wire rack until completely cool (the bread will continue cooking slightly during the cooling time).
Julie had this fun idea to create birthday baggies for her sister with the complete dried items included in a bag so that she could just pour into her WonderMill and be ready to go just by adding the wet ingredients. I decided to do the same thing for myself so that I can easily make this recipe again in a week or two without pulling out 8 different containers of grains and legumes. What a great idea!