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Wednesday, 24 April 2013

Home Made Ezekiel Bread

Home Made Ezekiel Bread

Hello all!
Todays Post comes from The prairie Homestead. The recipe is by Jill Winger. I LOVE this because not only is it the healthy, gluten free bread that we should be eating, this is also a way for us to save!! Buying this bread from the store is pricey! This way you can make it yourself, tweak it a little if you do/don't like something and SAVE! Im all about the saving. So lets get to it. Enjoy!

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  • 2 1/2 cups wheat grains (I use either hard red or hard white)
  • 1 1/2 cups spelt
  • 1/2 cup hulled barley
  • 1/4 cup millet
  • 1/4 cup dry green lentils
  • 2 Tbs. dry northern beans
  • 2 Tbs. dry kidney beans
  • 2 Tbs. dry pinto beans
  • 4 cups lukewarm whey (or water, the whey just adds more flavor and nutrients)
  • 1 1/8 cups raw, local honey
  • 1/2 cup oil (I use olive oil or coconut oil)
  • 2 tsp. salt
  • 2 Tbs. active dry yeast (2 packages)
  • 1/2 cup milled flax seed (optional)
  • 2 Tbs. dough enhancer (optional)
  • 1 Tbs. gluten (optional)
  • 1 egg plus 2 Tbs. water (optional, for egg wash on top)
  • sunflower or sesame seeds (optional, for garnish on top)
  • dried fruit (optional, for added flavor and nutrition)


1.  Mix the first 8 ingredients in a bowl and grind in a flour mill.  You may be required to mill the wheat separately from the beans depending on your mill’s instructions.  This will make approximately 9 cups of flour.

2.  In a large glass bowl mix whey (or water), honey, oil, and salt.

3.  In a separate bowl mix the milled flour, yeast, milled flax seed, dough enhancer, and gluten until well combined.

4.  Add the dry ingredients to the wet ingredients and stir or knead for about 10 minutes.  This can be done by hand (I use a dough hook) or in the mixer.  You do not need to knead this to death like you do normal dough bread.  Remember this is a batter bread, and it will NOT form into a nice smooth ball.

5.  Pour dough into greased pans (I like to grease my pans with a little bit of coconut oil or olive oil).  This recipe makes 2 large loaf pans (10x5x3), 3 medium loaf pans, or 4 small loaf pans (I usually do 4 small pans).  It can also be put into 2 9×13 pans.
6.  Optional step: “Paint” an egg wash over the top and sprinkle sunflower or sesame seeds over the egg wash.  You can also push dried fruit into the batter.
7.  Cover with a towel and let rise in pans for one hour or until dough is about 1/4 inch from the top of the pan.  It will overflow in the oven if you let it rise too long.
8. Bake at 350 degrees for 30-50 minutes.  I use the smaller pans so it only takes 30 minutes; however, if you are using the larger pans it will take closer to 45 minutes.  You can stick a thermometer in the side to check for doneness.  You want it to reach 190F or for a toothpick to come out clean.

Kitchen Notes:

  • If you have a sensitivity to wheat or gluten, just omit them and add more spelt, millet, lentils, or beans (garbanzo beans would work too).
  • I often cut this recipe in half, it works just as well.
  • You need to eat this bread within about 72 hours.  This bread does not have any preservatives so it will not stay fresh as long as store bought bread.  Do not refrigerate this bread.  If you will not consume the loaves within 72 hours you need to slice the bread, wrap it in bakers paper, and freeze it.  This way you can take out slices at a time.  Let it sit out in room temperature to thaw.  Do not place it in the microwave or it will lose nutrients.
  • You can buy the grains and beans premixed from several trusted places online; however, I prefer to buy  my own bags of dry beans and mix them myself.  This is much more frugal, and it allows me the freedom to add exactly how much I want.

Thank you Lexie for that post :) Loving it! Ill have to give it a try for sure. All the best :) 
With Love: