Dr. Beth's Ezekiel Bread
Dr. Beth's Ezekiel Bread
Yield: 3 Loaves
5-1/4 Cups flour (made by milling the following into fine flour):
  • 2-1/2 cups Hard Red Wheat
  • 1-1/2 cups Spelt or Rye
  • 1/2 cup Barley
  • 1/4 cup Millet
  • 1/4 cup Lentils
  • 2 Tbsp Great Northern Beans
  • 2 Tbsp Red Kidney Beans
  • 2 Tbsp Pinto Beans

Measure into a large bowl:
  • 4 cups warm water
  • 1 cup honey or molasses
  • 1/2 cup oil (Note: I use about 1/4 cup olive oil because I also add ground flax seeds to my flour which adds some fat. Also note: most mills will not grind flax seeds so you need to do them separately in a blender or coffee grinder.)
  • 2 Tbsp yeast (I use heaping Tablespoons)
  • Mix and set aside for 5 minutes until frothy.

  • Add to the yeast 2 tsp salt and all the flour

Mix with a strong wooden spoon until stretchy and elastic - about 7 minutes.

This is a batter bread that will not form a smooth ball. Pour into 3 greased bread pans in even amounts. Place pans in oven on lowest heat to rise (120° F). Allow to rise to within 1/2 inch of tops of pans and NO MORE or it will overflow and trash your oven. Mine takes about 15-20 minutes.

Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350° F. If you open the door, the cool air will cause the bread to fall. Bake at 350° F, about 25-30 minutes until nicely browned on top - remember, this is a cake-like bread and will not be like regular yeast breads - you may have to experiment with cooking times. Butter tops once out of the oven. Enjoy!

Eze 4:9 Take thou also unto thee wheat, barley, beans, lentils, millet and fitches (spelt), and put them in one vessel, and make thee bread thereof.

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