Ezekiel’s Bread

This Biblical recipe is based on instructions found in the fourth chapter of Ezekiel. It has been modernized into a delectably hearty loaf.

Serves: 24Hands-on: 30 minutesTotal: 4 hours 40 minutesDifficulty: Medium

Serves: 24


  • 1 cup wheat berries
  • 1⁄2 cup spelt groats
  • 1⁄4 cup barley groats
  • 2 Tbsp. whole millet
  • 2 Tbsp. dried green lentils
  • 1 Tbsp. dried white beans
  • 1 Tbsp. dried red beans
  • 1 Tbsp. dried black beans
  • 1⁄2 cup cracked wheat
  • 1 1⁄2 cups boiling water
  • 2 cups warm water
  • 1⁄2 cup honey
  • 1 3⁄4 tsp. active dry yeast (1 package)
  • 1⁄4 cup olive oil
  • 1 tsp. kosher salt


  • In a large bowl, stir together the whole grains and beans (first 9 ingredients), then grind to a fine powder, using a flour mill, coffee grinder, or food processor. Cover with boiling water and set aside for 30 minutes to soften.
  • In another large bowl, combine warm water, 1 tablespoon honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add to the yeast mixture the remaining honey, oil, ground grain mixture, and salt. Stir to combine, and beat 8 to 10 minutes. The finished batter will be lumpier and thinner than traditional bread dough. Dust the top with flour, cover with a damp cloth or plastic wrap, and rise at room temperature until doubled in volume, about 2 hours.
  • Coat 3 loaf pans (9-by-5-inch) with pan spray, and line the bottom and short sides of each pan with a strip of parchment. Stir risen batter and divide evenly among prepared pans. Cover and set aside to proof for 30 minutes, or until dough rises to the top of the pans. Preheat oven to 350°F.
  • Bake risen loaves until golden brown and hollow sounding, about 45 to 50 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.