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Ezekiel Bread Recipe

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Ezekiel Bread is a hearty, multi-grain loaf inspired by the biblical instructions in Ezekiel 4:9. Combining whole wheat, barley, millet, spelt, and mashed lentils, this bread reflects the humble survival rations of the prophet Ezekiel during the Babylonian exile. My modern interpretation skips the dung fire, uses a touch of yeast for a light rise, and bakes into a rustic, slightly sweet round loaf that’s both nourishing and deeply tied to history.
Prep Time 25 minutes
Cook Time 40 minutes
Rise Time 1 hour

Ingredients

  • 3 cups whole wheat flour
  • 1 ½ cups barley flour
  • ¼ cup millet flour or grind whole millet
  • 2 tablespoons spelt flour
  • 1 cup cooked lentils mashed smooth (warm or room temp)
  • 1 ¾ cups water start with 1 ½ cups and hold back ¼ cup if dough is dry
  • 2 ¼ teaspoons active dry yeast 1 packet
  • 2 teaspoons salt optional but recommended
  • 1 tablespoon olive oil for brushing

Instructions

  • Cook and mash lentils: Simmer ½ cup dried lentils in water for ~20 minutes until soft. Drain and mash.
  • Activate the yeast: Warm ½ cup water to 105–110°F, stir in yeast, and let foam 5–10 minutes.
  • Mix dry ingredients: Combine flours and salt in a large bowl.
  • Combine wet and dry: Add mashed lentils and yeast mixture, plus 1 cup water, mixing until a rough dough forms. Add remaining water as needed.
  • Knead dough: Knead 8–10 minutes until cohesive and slightly tacky.
  • First rise: Place in an oiled bowl, cover, and let rise 1 hour.
  • Shape and score: Form into a round loaf. Score with concentric circles or your favorite pattern. Brush lightly with olive oil.
  • Bake: 450°F for 40 minutes until golden brown and hollow-sounding, or 205°F internal temperature.
  • Cool and enjoy: Rest at least 30–60 minutes before slicing.

Video

Notes

  • Historical tweak: The original bread was likely an unleavened, coarse flatbread. This version adds yeast for a softer texture and more enjoyable eating experience.
 
  • Natural sweetness: Mashed lentils add a subtle sweetness and extra protein to the loaf, making it more balanced and hearty.
 
  • Shaping and scoring: A round boule with simple circular scores not only looks beautiful but also allows controlled expansion in the oven.