ezekiel bread recipe
The Best ezekiel bread recipe
Now, this recipe is simple but makes a real difference. I’ve been using it for years, and it’s become a staple in our kitchen—not just for breakfast or lunch, but for everything. We make sandwiches, toast it with avocado and eggs, or even use it to make pancakes (yes, really). It’s great for everyday meals, but it also works well for special occasions. Whether it’s a quick weeknight dinner or a weekend brunch, Ezekiel bread is always a crowd-pleaser. Plus, it’s so versatile—you can stuff it with hummus and veggies, spread it with nut butter, or even use it as a base for wraps. My family doesn’t even notice it’s different; it just feels like a better choice.
Health-wise, Ezekiel bread is one of those rare foods that actually delivers on its promises. It’s got more protein than regular bread, which helps with digestion and keeps blood sugar steady. The sprouting process breaks down some of the anti-nutrients in the grains, making it easier for the body to absorb the nutrients. My kids get their daily fiber without feeling like they’re eating a salad, and I don’t have to worry about them getting too much sugar. It’s a no-fuss, no-guilt way to eat better, and honestly? It’s just plain delicious. No weird aftertaste, no artificial ingredients—just good, wholesome food that actually tastes good. That’s why I keep making it, and why my family keeps eating it.
Classic Ezekiel Bread Recipe
A wholesome, gluten-free bread made from ancient grains like spelt and lentils, perfect for sandwiches, toast, or as a side. High in protein and fiber, it’s ideal for a balanced diet.
🥘Ingredients
- 2 cups Ezekiel blend (or spelt + lentils mix)
- 1 cup warm water
- 1 tsp salt
- 1 tsp baking soda
- 1 tbsp olive oil
- 1 tsp cinnamon
- ½ cup chopped walnuts or sunflower seeds
- 1 tbsp honey or maple syrup
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan. -
2
In a bowl, mix Ezekiel blend, salt, baking soda, and olive oil. Gradually add warm water, stirring until a soft dough forms. -
3
If using add-ins, fold in cinnamon, nuts/seeds, or honey. Knead lightly for 2–3 minutes until smooth. -
4
Shape dough into a loaf, place in the pan, and cover with a damp towel. Let rise at room temperature for 30–45 minutes. -
5
Bake for 45–55 minutes, or until golden brown and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowl
- Kneading surface or stand mixer
- Oven
- Loaf pan (8×4-inch)
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, toast slices before serving.
- Use leftover dough to make croutons or breadcrumbs.
- Substitute water with almond milk for a nut-free option.
- Ensure Ezekiel blend is certified gluten-free if avoiding gluten.
Storage: Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Watch Video Of How Classic Ezekiel Bread Recipe Works
❓ Frequently Asked Questions About Ezekiel Bread
What is Ezekiel bread made from?
Ezekiel bread is made primarily from whole grains and legumes, including whole wheat flour, chickpea flour, barley flour, and lentil flour. It also contains a blend of seeds like sesame and sunflower, along with a small amount of salt and sometimes other ingredients like molasses or vinegar to aid fermentation.
Can I make Ezekiel bread without a proofing time?
While traditional Ezekiel bread requires a proofing period (usually 24–48 hours) to develop its texture and nutrients, you can still make a basic version without it using a quick-rise method. For a faster approach, mix the ingredients, form loaves, and bake them directly at 350°F (175°C) for about 1 hour. However, the texture and flavor will be less authentic.
What’s the best way to store Ezekiel bread?
Ezekiel bread should be stored in an airtight container at room temperature for up to 3 days. For longer storage (up to 1 month), freeze it in slices or whole loaves. To reheat, lightly toast or warm in the oven at 350°F (175°C) for 5–10 minutes.
Why does Ezekiel bread taste different from regular bread?
Ezekiel bread has a distinct nutty, earthy flavor due to its high fiber and protein content from whole grains and legumes. The fermentation process (if done) also enhances digestibility and adds a slightly tangy or chewy texture, unlike the softer, fluffier taste of white or refined wheat bread.
Can I substitute any ingredients in the Ezekiel bread recipe?
Yes, you can adjust ingredients based on availability:
– Flour blend: Swap chickpea or lentil flour for black bean flour or pea protein flour.
– Seeds: Use sunflower seeds instead of sesame, or add flaxseeds for extra omega-3s.
– Fermentation: Skip it if needed, but adding a pinch of baking soda or vinegar can help with rise.
– Salt: Reduce if using high-potassium ingredients like lentils. Avoid iodized salt if you prefer non-iodized.
