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Ezekiel Bread Recipe
A unique blend of whole wheat, barley, soy, millet, and rye flours meets mashed lentils to create this deeply flavorful, nutrient-dense loaf. You'll love the hearty texture and mild sweetness from a touch of honey that balances the earthy grains. It's fantastic for morning toast, robust sandwiches, or dipping into a warm bowl of soup. Making four loaves at once means you can stock your freezer and always have a wholesome slice ready to go.
Equipment
- Blender
- Loaf Pan
- Oven
Ingredients
- 4 envelopes (9 teaspoons) dry yeast
- 1 tablespoon plus ½ to ¾ cup honey, divided
- 1 cup warm water
- 8 cups whole wheat flour
- 4 cups barley flour
- 2 cups gluten-free soy flour
- ½ cup millet flour
- ¼ cup rye flour
- 1 cup mashed cooked lentils
- 4 to 5 tablespoons extra virgin olive oil
- 4 cups water, divided
- 1 tablespoon Celtic salt
Instructions
- 1Stir the yeast and 1 tablespoon of honey into 1 cup of warm water. Let it stand for 10 minutes to activate and become foamy. This proves the yeast is alive before you commit your ingredients.
- 2Whisk the whole wheat, barley, soy, millet, and rye flours together in a large bowl.
- 3Blend the mashed cooked lentils, olive oil, the remaining 1/2 to 3/4 cup of honey, and 1/2 cup of water until completely smooth.
- 4Pour the pureed lentil mixture into a large bowl and stir in the remaining 3 1/2 cups of water. Add 2 cups of the dry flour mixture and stir well.
- 5Pour in the activated yeast mixture and stir to incorporate. Mix in the salt along with the rest of the dry flour blend.
- 6Turn the dough out onto a floured surface and knead until it becomes smooth and elastic. Proper kneading develops the gluten structure needed for a good rise. Transfer the dough to a lightly oiled bowl, turning once to coat the top.
- 7Cover the bowl and leave it in a warm spot until the dough doubles in size, about 1 to 1 1/2 hours. Punch it down and knead it briefly to release large air bubbles, which ensures an even crumb structure in your final loaves.
- 8Divide the dough into 4 equal portions and form each piece into a standard loaf shape.
- 9Set the shaped dough into greased loaf pans. Cover them and let the dough rise in a warm area until doubled in size again.
- 10Bake at 375 degrees Fahrenheit for 45 to 60 minutes, or until the loaves are fully baked through and sound hollow when tapped on the bottom.
Notes
- Storage: Keep loaves in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- Freezer: This recipe makes 4 loaves, so it's perfect for freezing. Slice the cooled bread, wrap tightly in plastic wrap, and freeze for up to 3 months.
- Prep tip: You'll need about 1/3 cup of dry lentils to yield the 1 cup of cooked, mashed lentils required for the dough.