For the past few days I have been busy researching and testing out a recipe for ezekiel bread. I first got interested in this bread after seeing a really lovely loaf at our local farmers market. In the Old Testament God tells Ezekiel to “take wheat and barely, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself”. No specific method is listed for making the bread but from what I’ve read I think the bread Ezekiel actually ate was likely unleavened so the following recipe is really more of an Ezekiel style bread than a historically accurate version.
The other thing I found in my research was that there are a lot of interpretations of how to make ezekiel bread. This recipe is my first version. I am also working on a sprouted version, a purely floured version and an unleavened version. I’m kind of on a bit of a mission. Anyhow here is a leavened version using cooked beans, lentils, millet and barley. The complete recipe is at the bottom.
Start by soaking 2 Tbsp each of organic navy and white or red kidney beans overnight. The next day boil the beans in enough water to cover until they start to soften. The time will depend upon your beans. The fresher the beans the faster they will cook. Mine took about and hour and a half to start softening.
Once the beans have softened add 2 Tbsp each of lentils, millet and barley. Cook until everything is soft, about 45 minutes. If your water runs low just add more. Drain your pot. I didn’t have to drain mine because the water was all absorbed. Here’s what mine looked like. Note this is more than was need I have listed the amount that is needed.
Transfer the cooked mix to a blender and purée with enough water to make a thick purée. I left mine a bit chunky so that bits of the beans and grains would be in the bread. You could make it as smooth as you want. Let it cool to room temperature.
Now you can start the bread dough. Put 2 1/2 cups very warm not hot water into a bowl or your mixer and add to it 2 Tbsp raw honey, 1 Tbsp yeast, 2 Tbsp Vital Yeast Gluten and 2 cups unbleached flour. Mix to combine. This is your sponge. Leave the sponge until the yeast starts to activate. The mix will puff up and have some bubbles. About ten minutes.
Mix in 2 Tbsp oil, 1 cup of the purée, and 1/2 tsp salt.
Put on your dough hook if using a mixer. Add 1 1/2 cups spelt flour and mix. Add another approximate 1 1/2 cups whole wheat flour and kneed until you form a smooth elastic ball of dough. If needed add additional whole wheat flour. Place in an oiled bowl, cover and put into your oven with the light on until doubled in size, about an hour.
I meant to take a picture of the dough doubled but forgot. Sorry. Next you will want to shape your dough into two loaves and put them into greased loaf pans.
Cover the loaves and put them on top of the stove covered. At this time preheat your oven to 375. Allow the loaves to rise for 20- 30 minutes while the oven preheats.
I also put a few spelt flakes on top to make the loaves look nice. You could also put oatmeal on top or you could also just leave them plain. Bake the loaves for 30- 40 minutes. Your bread is done when it sounds hollow when tapped upon.
This bread is so good. I think it’s my new favourite bread. I ate just about half the loaf before it cooled.
Leavened Ezekiel Bread
2 Tbsp navy beans
2 Tbsp kidney beans
2 Tbsp Lentils
2 Tbsp Millet
2 Tbsp Barley
2 1/2 cups warm water
1 Tbsp dry active yeast
2 Tbsp Vital Yeast Gluten
2 Tbsp raw honey
2 cups unbleached flour
2 Tbsp coconut oil
1/2 tsp salt
1 1/2 cups spelt flour
1 1/2 – 2 cups whole wheat flour