Baked Bread


This is my original recipe, developed after researching other existing recipes and the description of the bread ingredients given in the Bible’s book of Ezekiel.

I make this in a bread machine (cycle includes 18 minutes mix/knead, 20 minute rest, 18 minutes mix/knead). After the second mix/knead cycle, I put the dough in a regular bread pan and bake it in the oven.

An important part of this recipe – to get the rise and light bread texture you desire – is to warm recipe liquid as instructed and to keep the dough warm throughout the mixing and final rise processes.


1 ¼ cups water (I use hot tap water but you can warm on the stovetop, too)

¼ cup honey or maple syrup

1 ½ teaspoons instant yeast

In cold weather, I heat the measuring cup with some hot water before I use it so it doesn’t affect the temperature range I want.

Measure the water and syrup into a measuring cup. Using a digital thermometer, check the temperature range. If it’s below 105, you can warm ¼ cup of the liquid on the stovetop to reach the correct temperature range. Once it’s the correct temperature, stir in the yeast, dissolving as much of the yeast as possible. Set aside.

2 ¼ cups white wheat flour (red wheat flour produces a coarser bread)

¾ cup spelt flour

¼ cup barley flour

¼ cup millet flour

¼ cup lentil flour

¼ cup bean flour (I used black bean but any bean flour would work)

1 ½ teaspoons salt

1 Tablespoon wheat gluten (optional but not necessary

Sift all dry ingredients well.


Pour yeast mixture into bread machine (if temperatures are really cold, you can heat the bread machine canister with hot water before you use it). Add dry ingredients.

2 Tablespoons olive oil or vegetable oil

Pour the oil on top of the dry ingredients. Start the machine.

My bread machine has two dough kneading cycles. I allow it to complete both cycles, then take the dough and place it in a bread pan sprayed with a non-stick product. I cover it with a tea towel to help keep it from drying out while it raises.

I place my bread dough in the oven for the final rise. Before you place the dough in the oven, you can preheat the oven to around 100 degrees, which aids the rising process. Within 30 to 45 minutes the dough should raise satisfactorily. Remove it from the oven; heat the oven to 350 degrees. Bake the dough for 30 to 45 minutes or until the crust is well browned. Remove from the oven and immediately take the bread out of the pan and cool on a rack for a couple of hours.



4 replies
  1. Gail says:

    Hi! I made a batch of Ezekiel bread a couple of days ago using a different recipe. It called for a minimum of 12 cups of flour and about the same amount of water as your recipe. It was so dry I couldn’t get it mixed so I added 2 cups of my sour dough starter and it was still horribly dry. I went ahead and put it in my pans but never got any kind of raise to it. I am glad to find your recipe. I will be making it tomorrow. I sprout all of my flours for a better benefit and all of my time ther breads come out great using these flours. The other recipe had to have something wrong with it. Does your raise and look like the picture? Thanks for the recipe!

    • Loretta says:

      I’m so glad to hear you plan to use this recipe. I, like you, could not find an acceptable Ezekiel bread recipe so I experimented until I found this balance of ingredients. And yes, the picture is this loaf of bread. just be sure to follow the instructions regarding warming your ingredients. That makes all the difference to the end result. I think you will LOVE this bread!

  2. Mary says:

    I am hoping to try your recipe tomorrow.
    2 questions.
    -what temperature is your water when it mixes?
    -where does a person get wheat gluten?

    • Loretta says:

      The water temperature is between 105 and 110 degrees Fahrenheit – I use a digital thermometer to test it. You will find wheat gluten in the grocery store – it may be in a specialty product section, but often right with the flour products. I have found that I don’t always need the extra gluten, so if you can’t find it, it’s not necessarily required. Good luck w/the recipe!


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