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Freshly baked multi-grain bread loaves being removed from pans and placed on a cooling rack, with a knife slicing into one loaf to reveal the soft, airy crumb inside.

Ezekiel Bread Recipe

This multi-grain bread combines wheat, barley, millet, rye, and lentils for a flavorful and nutritious homemade loaf. Perfect for hearty sandwiches or to enjoy on its own!
4.60 from 15 votes
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Course: Breads
Cuisine: American
Prep Time: 3 hours
Cook Time: 45 minutes
Total Time: 3 hours 45 minutes
Calories: 1660kcal
Author: Austin Carter
Servings: 4 loaves

Equipment

Ingredients

  • 8 cups wheat flour
  • 4 cups barley flour
  • 2 cups lentils cooked and mashed
  • 1/2 cup millet flour grind up millet in the blender
  • 1/4 cup rye flour
  • 1,1/2 cups water
  • 1 tablespoon salt
  • 4-6 tablespoons olive oil
  • 2 1/4 ounce packets yeast or 1 tablespoon yeast, in
  • 1/2 cup warm water
  • 1 tablespoon honey

Instructions

  • Dissolve yeast in warm water and honey, let sit for 10 minutes.
    A small bowl with yeast dissolving in warm water and honey on a marble countertop, beginning to foam as it activates.
  • Mix wheat, barley, millet, and rye flour together.
    A large mixing bowl with wheat, barley, millet, and rye flours being combined on a marble countertop, creating a uniform blend.
  • Blend lentils, oil, and a small amount of water in a blender, then combine with remaining water in a large bowl.
    Cooked and mashed lentils being blended with olive oil and water in a blender on a marble countertop, resulting in a smooth, creamy mixture.
  • Stir in two cups of the mixed flour, then add yeast mixture.
  • Gradually add remaining salt and flour, kneading until smooth.
    A large mixing bowl where the lentil mixture, flour mixture, and yeast mixture are being combined, with a hand kneading the dough until smooth and elastic
  • Place dough in an oiled bowl and let rise until doubled in size.
  • Punch down dough, shape into 4 loaves, and place in greased pans.
    Dough being shaped into 4 loaves and placed in greased pans on a marble countertop, rising again until doubled in size.
  • Let rise again until doubled, then bake at 375°F for 45 minutes to 1 hour.
    Bread loaves baking in the oven, turning golden brown with a crisp crust forming, as seen through the slightly open oven door.

Notes

  • Substitute Ingredients: If you're sensitive to wheat or gluten, omit them and add more spelled, millet, lentils, or beans like garbanzo beans as alternatives.
  • Adjust Portions: You can halve this recipe without sacrificing taste or texture.
  • Buying Options: While premixed grains and beans are available online, buying separate bags of dry beans and mixing them yourself can be more economical and allow you to control the quantities precisely.

Nutrition

Calories: 1660kcal | Carbohydrates: 325g | Protein: 61g | Fat: 206g | Sodium: 1760mg | Fiber: 52g | Sugar: 8.4g
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