1/2 Photos of Ezekiel Bread (Ezekiel 4:9)
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.
My Private Note
Units: US | Metric
- 1Dissolve the yeast in the warm water and let sit for 10 minutes.
- 2Mix the wheat, barley, millet and rye flour together.
- 3Blend 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.
- 4Stir in two cups of mixed flour.
- 5Add yeast mixture.
- 6Stir in remaining salt(1 tbls.) and flour.
- 7Place on floured bread board and knead until smooth.
- 8Put in oiled bowl.
- 9Let rise until double in bulk.
- 10Knead again and cut dough and shape into 4 loaves.
- 11Place in 4 greased pans.
- 12Let rise until double in bulk.
- 13Bake at 375* for 45 minutes to 1 hour.
- 15Prep time includes time letting dough rise.
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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