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    You are in: Home / Recipes / Ezekiel Bread (Ezekiel 4:9) Recipe
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    Ezekiel Bread (Ezekiel 4:9)

    Ezekiel Bread (Ezekiel 4:9). Photo by mersaydees

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    2 hrs

    1 hr

    Sharon123's Note:

    This bread will supply protein, calcium, phosphorus, iron, sodium, potassium, vitamins A and C, thiamine, riboflavin, and niacin. Plus it tastes good! Prep time includes time for the dough to rise. Made during Bible times, this is a Middle Eastern bread.

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    Units: US | Metric

    • 8 cups wheat flour
    • 4 cups barley flour
    • 2 cups lentils, cooked and mashed
    • 1/2 cup millet flour (grind up millet in the blender)
    • 1/4 cup rye flour
    • 1 1/2 cups water
    • 1 tablespoon salt
    • 4 -6 tablespoons olive oil
    • 2 (1/4 ounce) packets yeast or 1 tablespoon yeast, in
    • 1/2 cup warm water
    • 1 tablespoon honey


    1. 1
      Dissolve the yeast in the warm water and let sit for 10 minutes.
    2. 2
      Mix the wheat, barley, millet and rye flour together.
    3. 3
      Blend lentils, oil and small amount of water(from the 1 1/2 cups water) in blender and place into large mixing bowl with remaining water.
    4. 4
      Stir in two cups of mixed flour.
    5. 5
      Add yeast mixture.
    6. 6
      Stir in remaining salt(1 tbls.) and flour.
    7. 7
      Place on floured bread board and knead until smooth.
    8. 8
      Put in oiled bowl.
    9. 9
      Let rise until double in bulk.
    10. 10
      Knead again and cut dough and shape into 4 loaves.
    11. 11
      Place in 4 greased pans.
    12. 12
      Let rise until double in bulk.
    13. 13
      Bake at 375* for 45 minutes to 1 hour.
    14. 14
    15. 15
      Prep time includes time letting dough rise.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on July 02, 2009


      I give this 5 stars for taste, but 3 stars for recipe directions. I make quite a bit of bread so I knew what to do, but I definitely had to read through the recipe several times. I just had a warm slice with some low-cal spread and I'm hoping it tastes this good when it's cooled down. All in all, thanks for a good recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2008


      This is really a modernization of what would have been a dense, unleavened barley cake in Ezekiel's time... but it's a hearty, flavorful multigrain bread. The combination of cereal grains and legumes (lentils in this case)supplies all the essential amino acids so that you could get all your protein from this alone. I substituted spelt flour for half the barley in honor of the text, and also used stone ground whole wheat flour. (Mine required quite a lot of extra water because of the whole wheat flour.) I did, however, use the electric range and not Ezekiel's cooking fuel (Read the text to understand). Made for personal enjoyment and completely enjoyed!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2013

      Sorry. Hate to burst your bubble but if you know anything at all about REAL Ezekiel bread, you know that it is flourless. The very first ingredient in this recipe is 8 CUPS (holy cow!) of flour. If you are looking to mimick actual ezekiel bread found in stores, you will be sorely disappointed. Although quite impressed with the taste, I'm sure, as flour makes everything better. But then again, so does butter.... Do your research people!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Ezekiel Bread (Ezekiel 4:9)

    Serving Size: 1 (2615 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1661.5
    Calories from Fat 206
    Total Fat 22.9 g
    Saturated Fat 3.5 g
    Cholesterol 0.0 mg
    Sodium 1763.0 mg
    Total Carbohydrate 324.3 g
    Dietary Fiber 51.7 g
    Sugars 8.3 g
    Protein 60.3 g

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