Growing up in Texas, bread was more than a side it was part of the story. My mom used to bake honey wheat loaves that filled the whole house with warmth. When I stumbled across Ezekiel bread years later, I was curious. The idea of combining sprouted grains to mimic the ancient recipe mentioned in scripture? I was hooked.
The first time I made Ezekiel bread, I didn’t have a grain mill, or even half the grains. But I improvised, like my dad used to do (though with far fewer kitchen fires). I ground everything I could in a blender, skipped what I didn’t have, and still ended up with a dense, flavorful loaf that tasted like care. And that’s the thing about Ezekiel bread it welcomes imperfection. It’s a rustic kind of love.
Every time I bake this bread now, I remember how cooking helped me shift from construction work to sharing recipes online. There’s just something sacred about kneading something with your hands that’s good for the body and soul. And if you’ve ever tried making something like Zucchini Cheddar Biscuits or Pecan Bundt Pan Zucchini Bread, you’ll know what I mean.
So yes Ezekiel bread isn’t flashy. But it’s rich in history, nutrients, and heart. And once you try baking it, there’s no going back to bland store-bought slices.
Table of Contents
How to Make Ezekiel Bread When You’re Missing Ingredients
Ezekiel Bread Ingredients
Dry Base (Grain Mix)
- 3 cups Ezekiel grain mix (sprouted wheat, barley, beans, lentils, millet, spelt), freshly ground in a grain mill or high-speed blender
(If using whole grains, soak or sprout beforehand and fully dry before grinding.)
Wet Ingredients
- 1 cup very warm water (105–110°F)
- 1/4 cup olive oil
- 1/4 cup honey
- 1 large egg (optional but adds richness)
- 1 tbsp liquid lecithin (optional; improves texture and rise)
Leavening & Flavor
- 1 tsp salt
- 2 1/2 tsp instant dry yeast
Step-by-Step Instructions
- In the bowl of a stand mixer (or large mixing bowl), add the warm water, olive oil, honey, lecithin (if using), egg, and salt.
- Mix well, then add 2 cups of your freshly ground Ezekiel flour.
- Stir until fully combined. Sprinkle in the yeast and begin kneading (with dough hook or by hand), adding the remaining flour 1/2 cup at a time.
- Add flour until dough pulls cleanly away from the bowl and feels slightly tacky but not sticky.
- Knead dough for 10 minutes. It should become soft, stretchy, and elastic.
- Transfer dough to a greased bowl. Cover with a damp towel or plastic wrap. Let rise in a warm place until doubled in size about 45–60 minutes.
- Punch down the dough gently. Shape into a loaf and place in a greased 9×5” bread pan.
- Cover again and let rise until the loaf domes just above the rim of the pan.
- Preheat oven to 350°F. Bake for 30–35 minutes, until top is golden and loaf sounds hollow when tapped.
- Immediately remove from pan and place on a wire rack to cool completely before slicing.
How to Store Ezekiel Bread the Right Way
Keep it fresh longer
Ezekiel bread is preservative-free, which means it’ll dry out faster than store-bought loaves. But that doesn’t mean it’s high-maintenance. If you’re going to eat it within 3–4 days, wrap the cooled loaf in parchment paper or beeswax wrap, then store it in a bread box or a cool, dry pantry.
Want it to last longer? Freeze it. I always slice mine before freezing, placing parchment between slices so I can easily grab one at a time. Just toast or thaw at room temp when ready. You’ll love the soft chewiness that returns with a quick heat.
For inspiration on other freezable bakes that hold up beautifully, check out how these Blueberry Sourdough Bagels and Healthy Oat Crepes stay just as good after thawing.
Best containers and practices
Avoid plastic bags, which can trap moisture and make the crust soggy. Use reusable linen bread bags or simply wrap in a clean kitchen towel and store in a paper bag. Keep away from direct sunlight and always let the loaf cool fully before wrapping to prevent condensation.
If you’re storing in the fridge (not my top choice, as it can dry bread faster), wrap tightly and reheat gently in the oven to refresh the texture.
Getting the Perfect Rise with Ezekiel Dough
Why rise matters for sprouted loaves
Sprouted grain doughs are heavier than white flour versions, so the rise takes more attention. Be patient during the proofing process. Let the dough rise until it doubles in size during the first rise and just slightly above the rim during the second.
If your kitchen runs cold, set your bowl in the oven with just the light on or next to a warm mug of water. Warmth encourages proper fermentation, resulting in a lighter, fluffier crumb.
When things don’t rise right
If your dough is dense, the yeast may be old, the water too hot, or you added too much flour. Try using instant yeast, not active dry, and check expiration dates. Also, don’t skip kneading it’s critical for gluten development.
Want more tips for improving rise? The method used in recipes like Cottage Cheese Egg Bake helps create that soft, airy texture even in protein-rich or whole-grain bakes.
How to Serve Ezekiel Bread
Creative ways to enjoy every slice
Once you’ve baked the loaf and taken in that nutty, warm aroma what’s next? Honestly, the possibilities are endless. I love slicing it thick and toasting it with a pat of grass-fed butter and a drizzle of honey. For a protein-packed breakfast, try topping it with cottage cheese and sliced tomatoes or a runny egg and smashed avocado.
It’s also perfect for brunch served alongside soft scrambled eggs, roasted sweet potatoes, or even as the base for a savory French toast. When we host weekend brunches here in Texas, this bread gets more praise than the fancy stuff. My kids even ask for it grilled with almond butter and bananas.
Want to make it an all-star side dish? Pair it with bold dishes like Smoked Queso or light options like Zesty Southwest Chicken Salad. Its earthy, sprouted flavor balances both rich and fresh pairings beautifully.
How Ezekiel Bread boosts your plate
What makes Ezekiel Bread stand out is more than flavor it’s function. Because it uses sprouted grains and legumes, it naturally offers higher protein, more bioavailable nutrients, and better digestibility than traditional breads. It has a lower glycemic index and packs in essential amino acids, making it ideal for balanced meals.
Whether you’re watching your carbs, going high-protein, or just looking to add cleaner ingredients to your routine, Ezekiel Bread delivers. One slice supports energy, digestion, and fullness longer than typical flour-based breads.
It’s this combo of nutrition and tradition that keeps me baking it weekly and why I recommend it for anyone looking to level up their homemade baking.
Print
Ezekiel Bread: A Wholesome Classic That’s Worth the Bake
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
This hearty Ezekiel Bread recipe uses sprouted grains for maximum nutrition and flavor. Simple, adaptable, and delicious fresh or toasted.
Ingredients
3 cups Ezekiel mix (sprouted wheat, barley, beans, lentils, millet, spelt), ground
1 cup very warm water (105–110°F)
1/4 cup olive oil
1/4 cup honey
1 tsp salt
1 large egg (optional)
1 tbsp lecithin (optional)
2 1/2 tsp instant yeast
Instructions
1. Mix warm water, olive oil, honey, lecithin, egg, and salt.
2. Add 2 cups flour and mix well.
3. Sprinkle yeast and gradually mix in remaining flour.
4. Knead for 10 minutes until elastic.
5. Let rise in greased bowl until doubled.
6. Deflate and shape into loaf; place in greased bread pan.
7. Let rise again until slightly above rim.
8. Bake at 350°F for 30–35 minutes.
9. Cool on rack before slicing.
Notes
Use a high-speed blender if you don’t have a grain mill.
Freeze slices with parchment between layers.
Substitute grains as needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Healthy, Ancient Grains
Frequently Asked Questions About Ezekiel Bread
Ezekiel Bread is best stored at room temperature for up to 4 days, wrapped in parchment or a bread bag. For longer storage, slice and freeze it. Use parchment between slices to prevent sticking and toast straight from frozen for best texture.
Yes! The original mix includes wheat, barley, beans, lentils, millet, and spelt—but you can swap based on what’s available. Use oats, quinoa, or even chickpeas in place of missing grains. Just be sure to maintain a good flour-to-liquid balance.
You can use it, but it will change the nutritional profile. Ezekiel Bread gets its benefits from whole sprouted grains. All-purpose flour can be blended with whole wheat or oat flour to keep some nutritional value while improving workability.
Absolutely. Load liquids first, then dry ingredients, with yeast last. Use the “whole wheat” or “basic” setting. Bread machines handle the kneading and rising for you, though the dough may need slight moisture adjustments early in the cycle.
Conclusion
Ezekiel Bread isn’t just a recipe it’s a ritual rooted in ancient wisdom and modern nutrition. Whether you’re milling your own grains or making do with pantry staples, this loaf rewards you with real flavor, texture, and goodness. It invites creativity, patience, and a little love something I’ve come to value deeply in every loaf I pull from the oven.
When you take the time to make Ezekiel Bread, you’re not just feeding yourself you’re honoring the process of making food from scratch. And I think that’s pretty special.
