Homemade Ezekiel Bread Recipe for a Wholesome Breakfast

This homemade Ezekiel bread recipe makes a hearty, nutritious loaf perfect for a wholesome breakfast. Made with a mix of ancient grains and legumes, it’s rich in protein, fiber, and natural flavor — a healthy start to your day.

Why You’ll Love This Ezekiel Bread

This Ezekiel bread recipe is more than just a loaf — it’s a wholesome, protein-rich choice that fits perfectly into a clean and nourishing diet.
It’s filling, flavorful, and packed with the goodness of multiple grains and legumes. Whether you enjoy it for breakfast or as a snack, each slice gives you lasting energy and comfort.

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Ingredients

Ezekiel Flour Mix

• 2 cups spelt flour
• 2 cups kamut flour
• 2 cups hard white wheat flour
• ½ cup millet
• ½ cup barley
• 2 tbsp lentils
• 2 tbsp great northern beans
• 2 tbsp black beans
• 2 tbsp chickpeas (garbanzo beans)

Mix all ingredients together in a large bowl. Store the mixture in an airtight container. When ready to bake, mill or grind the mix into flour.

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For the Bread

• 3 cups freshly milled Ezekiel flour mix
• 1 ½ cups warm filtered water
• 3 tbsp olive oil
• 3 tbsp honey
• 1 ½ tsp salt
• 1 egg (or 1 tbsp sunflower lecithin as an alternative)
• 1 tbsp instant yeast

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Instructions

1. Prepare the flour:
   Grind 3 cups of the Ezekiel grain mix into fresh flour. This ensures your bread is full of nutrients and flavor.
2. Mix wet ingredients:
   In a large bowl or stand mixer, combine warm water, olive oil, honey, salt, and the egg (or lecithin). Mix until combined.
3. Add dry ingredients:
   Add 2 cups of flour and mix well. Stir in the yeast and continue to add the remaining flour gradually until the dough begins to pull away from the sides of the bowl.
4. Knead the dough:
   Knead the dough for about 10 minutes, either by hand or with a mixer. The dough should be soft, elastic, and slightly tacky.
5. First rise:
   Lightly grease a clean bowl with oil. Place the dough inside, cover it with a towel, and let it rise in a warm spot for 1–2 hours or until doubled in size.
6. Shape the loaf:
   Punch down the dough to release the air. Shape it into a loaf and transfer it into a greased loaf pan.
7. Second rise:
   Cover the pan and let the dough rise again for about 1 hour or until it reaches the top of the pan.
8. Bake:
   Preheat your oven to 350°F (175°C). Bake for 30–35 minutes or until the loaf is golden brown and sounds hollow when tapped.
9. Cool and slice:
   Remove the bread from the pan and cool on a wire rack. Let it rest completely before slicing to maintain texture.

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Tips for Perfect Ezekiel Bread

• Use fresh flour: Freshly milled grains make the bread richer in flavor and nutrients.
• Temperature matters: If your kitchen is cool, let the dough rise near a warm spot or inside your oven with just the light on.
• Kneading tip: Proper kneading gives the bread a soft, chewy texture — don’t skip this step!
• Natural sweetness: Honey balances the earthy taste of the grains and gives the crust a lovely golden color.

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Serving Ideas

Ezekiel bread is ideal for a wholesome breakfast or a nutritious snack. Try it:

• Toasted with peanut butter and banana slices.
• Served with avocado and a sprinkle of salt.
• Topped with scrambled eggs and fresh greens.
• As the base for a hearty breakfast sandwich.

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Storage Instructions

• Room temperature: Store in a bread bag or airtight container for up to 5–6 days.
• Freezer: Slice the loaf and store in freezer-safe bags for up to 6 months. Defrost overnight or toast directly from frozen.

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Substitutions & Variations

• Don’t have spelt or kamut? You can replace them with whole wheat flour.
• Want a nutty flavor? Add 2 tbsp of ground flaxseed or sunflower seeds to the dough.
• For a lighter texture, replace ½ cup of water with warm milk or almond milk.

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