BEST Ezekiel Bread Recipe Ever

This ezekiel bread recipe is on an entirely different level than your everyday bread. This bread is made with a variety of sprouted grains and is amazingly healthy and delicious.

Speaking of bread, you can't go wrong with my cream cheese banana bread recipe and my easy chocolate chips zucchini bread. As far as comfort food goes, this is epic, and this happens to be one of my famous recipes.

🍞 Why I love this recipe

Bread recipes are always overlooked, yet they make the perfect comfort food. Ezekiel bread is one recipe I enjoy making as much as I enjoy eating.

Delicious and surprisingly filling, this easy ezekiel bread recipe is perfect for a quick breakfast and in-between snacking. It’s simple to make and incorporates a wide range of ingredients that are easy to get.

This ezekiel bread is tasty, especially when combined with greek yoghurt or cottage cheese.

I have made it a multiple times, and it has turned out to be my favorite snack. In exploring my culinary skills, I have come to discover so many more recipes for Ezekiel bread. It is a batter bread that even the pickiest of eaters in my family seems to enjoy.

As far as bread recipes are concerned, this homemade Ezekiel bread recipe is relatively easy to master. Since this is made with whole grains and beans, it is bound to leave you feeling full for longer.

🍽 Ingredient notes

The ingredients are everything in this Ezekiel bread recipe since they give it that unique taste.

What makes Ezekiel bread stand out is the number of grains and legumes used in the recipe. To make delicious homemade Ezekiel bread, you will need whole grains like wheat, millet, spelt, and oat bran.

For the legumes, I usually use green lentils, black beans, and kidney beans.

🔪 How to make

Learn how to make the best ezekiel bread recipe in this easy, step by step guide.

Step 1
Measure the water, honey, olive oil, and yeast into a large bowl. Let it sit until foamy, about 5 minutes.

Step 2
Stir all of the whole grains and beans together until well mixed, then grind in a flour mill or blender and blend together with any grains you had that were already ground.

Step 3
Add this flour mixture to the yeast mixture and stir until well combined - the dough will be very sticky and wet.

Step 4
Pour the dough into a prepared loaf pan and let rise in a warm place four about 45 minutes, or until it reaches the top of the pan.

Step 5
Bake at 350 F (175 C) for about 45 - 50 minutes, or until golden brown.

Step 6
Remove your bread and place it on a cooling rack and let it sit for about 30 minutes to cool off before cutting it into slices.

💭 Cooking tip

• Remember that the amount of flour may vary if the ingredient is in grain or already ground. If you can find it in grains, you have to add a little more.  The idea is to have a bread dough that is NOT hard, more of a paste consistency (could be slightly sticky, but not too much, definitely not liquid!). That is why you add the flour to the liquid and not the other way around.
• To grind the flour, I used a blender - it worked perfectly fine with all the grains, just make sure to let it run long enough so everything is broken into flour consistency (around 5 minutes).  An important thing is not to put too many grains in the blender (never over 2 cups) because the weight of the grains will prevent ones on the bottom from being ground. 
• At the same time, be careful to not put too little in either because the speed of the blades will make the grains fly and then prevent them from being ground.  It is all a matter of balance - if necessary, turn the blender off and use a spoon to mix the grains, so the ones in the bottom are sure to be ground.
• The recipe calls for use of both kidney and black beans. However, you can use soya, pinto beans, or any other kinds of legumes as long as you don’t go beyond six tablespoons.

📖 Recipe variations

If you want to make things more interesting, these are my different Ezekiel bread variations worth trying.

Cinnamon Raisin Ezekiel Bread

With this variation, you will need the same ingredients as the original Ezekiel bread with an addition of raisins and cinnamon. Start by heating water, oil, honey, and yeast in a microwave to activate the yeast. Next, stir your beans, whole grains, and ½ tablespoon of cinnamon in a separate bowl and then grind or blend well before adding the mixture to your already activated yeast mixture. Next, add a ¼ cup of raisins and combine well to a sticky dough that you will then pour into a greased bread pan and leave to rise for about 45 minutes before baking for 45 to 60 minutes. Easy isn't it?

Sprouted Raisin Bread

The recipe makes use of the same ingredients as the previous variation except for the cinnamon. To start, mix honey, oil, water, and yeast in a bowl and set aside until the yeast has activated. Next, combine your whole grains and beans and then grind well before adding a ¼ cup of raisins and mixing well. Stir the mixture into the bowl of activated yeast and leave to rise for 45 minutes and then bake at 350°F (177°C) to a golden brown color.

Sesame Sprouted Loaf

For this recipe variation, a touch of 1½ teaspoons of sesame seeds will make for a delicious breakfast or sandwich bread. Begin by mixing water, oil, honey, and yeast and setting aside for about five minutes or until the yeast has activated. Stir your whole grains and the beans and then grind well and add the mixture to the activated yeast. Add your sesame seeds and combine well and allow to rise for 45 minutes. When your dough mixture has risen, bake at 350°F (177°C) until golden brown. Slice and enjoy!

If you are in the mood of eating something sweet, you should try my easy peanut butter bread.

🙋 Frequently asked questions

🥗 What to serve with

There are different Ezekiel bread recipes and serving suggestions that you can try.

Cara Cara toast with hemp seeds and cottage cheese

Cut the bottom and top of an orange, slice off the peel plus the white pith, and then cut it into round slices. Spread about two tablespoons of cottage cheese (low fat) on the toast and arrange the top orange slices. Sprinkle some hemp seeds and enjoy!

Toast with almond butter, chia seed jam, and berries

Spread almond butter on the toast and a tablespoon of chia seed jam over one-half of it. Cover the remaining half with blackberries (4 or 5 will do).

Coconut toast with kiwi and honey Greek yogurt

Peel a kiwi and cut it into thin slices. Spread two tablespoons of greek yogurt on the toast and then drizzle with honey before arranging the kiwi slices on top and sprinkling unsweetened coconut flakes.

Tahini-ricotta toast, granola, apple, and honey

Mix a tablespoon of ricotta and tahini and spread on your toast. Slice an apple into thin slices and layer a few slices on top. Drizzle the toast with raw honey and then sprinkle granola and a subtle cinnamon dusting.

Ezekiel bread with spinach and sautéed mushrooms

Heat olive oil in a skillet over medium heat and add a cup of sliced mushrooms, fresh thyme leaves, and garlic powder. Saute the mushrooms until they are brown and tender, and then add baby spinach. When the spinach has wilted, season with salt and pepper. Smear goat cheese on your toast and then top up with your sautéed spinach and mushrooms.

🥫 Storage

Unlike store-bought loaves, there are no preservatives used in Ezekiel loaf, which lowers its shelf life. Ideally, it's advisable to consume the whole thing within 72 hours. However, leftovers are inevitable. So, how do you store your bread? First and foremost, avoid refrigeration.

Instead, cut the bread into slices and then wrap them in baker's paper and store them in the freezer. This makes it possible to take a slice or two at a time when you want to eat. This also ensures that the taste of the bread remains intact. When frozen well, this bread can retain the taste and quality for up to a year.

Next, remove the slices you need from the freezer and let them sit out at room temperature until they are fully thawed. Under no circumstances should you thaw the bread in the microwave. Doing so causes the bread to lose its nutrients, which is why you would bake such a loaf.

🍳 Related bread recipes

Looking for more bread inspirations? Try these delicious bread recipes. Including my two ingredient pita bread recipe and my .

If you're looking for something easy to bake with your kids, try my pizza monkey bread, sandwich bread, artisan bread and my classic monkey bread recipe.  They are sure to be a hit.

👪 Serving size

For bread lovers, this Ezekiel bread recipe is a must-try! This delicious and healthy bread recipe makes 10 servings and is ready in 60 minutes. If you love my base recipe, try my cinnamon raisin Ezekiel bread variation next time around.

📋 Recipe

BEST Ezekiel Bread Recipe Ever

Ezekiel bread is on an entirely different level than your ever day bread. This bread is made with a variety of sprouted grains and is amazingly healthy and delicious.

4.84 from 18 votes

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Course: Baking, Breakfast, Lunch

Cuisine: Jewish

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 10 Servings (1 loaf)

Calories: 193kcal

Author: Ben Rayl

Ingredients

 

1x2x3x

• 2 cups water - warm
• 2 tablespoon honey
• ¼ cup olive oil
• 1 package dry yeast - or 25g fresh
• 1 cup wheat flour - or 1 ½ cups wheat berries
• 1 cup spelt flour - or 1 ¼ cups spelt grains
• ¼ cup millet flour - or ⅓ if grain
• ⅛ cup green lentils - dry
• 4 tablespoon kidney beans*
• 2 tablespoon black beans*
• ¼ cup oat bran
• ¼ teaspoon salt

Instructions

• Measure the water, honey, olive oil, and yeast into a large bowl. Let it sit until foamy, about 5 minutes.
• Stir all of the whole grains and beans together until well  mixed, then grind in a flour mill or blender and blend together with any grains you had that were already ground.
• Add this flour mixture to the yeast mixture and stir until well combined - the dough will be very sticky and wet.
• Pour the dough into a prepared loaf pan and let rise in a warm place four about 45 minutes, or until it reaches the top of the pan.
• Bake at 350 F (175 C) for about 45 - 50 minutes, or until golden brown.

Notes

• Remember that the amount of flour may vary if the ingredient is in grain or already ground …. If you can find it in grains, you have to add a little more to have the right amount.  The idea is to have a bread dough that is NOT hard, more of a paste consistency (could be slightly sticky, but not too much, definitely not liquid!). That is why you add the flour to the liquid and not the other way around.
• To grind the flour, I used a blender - it worked perfectly fine with all the grains, just make sure to let it run long enough so everything is broken into flour consistency (around 5 minutes).  An important thing is not to put too many grains in the blender (never over 2 cups) because the weight of the grains will prevent ones on the bottom from being ground.  At the same time, be careful to not put too little in either because the speed of the blades will make the grains fly and then prevent them from being ground.  It is all a matter of balance - if necessary, turn the blender off and use a spoon to mix the grains, so the ones in the bottom are sure to be ground.

*In my recipe I used kidney and black beans, but you could very well use pinto, soy or any other kind of beans as you wish, just do not exceed the 6 tablespoons in total.

Nutrition

Calories: 193kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 97mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg