What are the ingredients to Ezekiel bread?

The idea behind Ezekiel bread comes from Ezekiel 4:9, which lists wheat, barley, beans, lentils, millet, and spelt mixed together to make bread. Modern Ezekiel bread brands and homemade recipes follow that pattern by combining sprouted grains (like wheat, barley, spelt, and sometimes millet) with sprouted lentils and beans. Many versions also add water, salt, and yeast, and sometimes a small amount of sweetener or oil to help the dough rise and stay moist. Bottom line: An Ezekiel bread recipe usually uses a blend of whole grains and legumes—often sprouted—plus water, yeast, and salt.

Is Ezekiel bread actually healthy?

Compared with white bread made from refined flour, sprouted grain breads like Ezekiel bread often provide more protein, fiber, and certain vitamins and minerals. Sprouting can reduce some antinutrients and may lower the glycemic index, so blood sugar rises more slowly. However, Ezekiel bread still contains carbohydrates and gluten, so it is not low-carb and it is not safe for people with celiac disease or a wheat allergy. Bottom line: Ezekiel bread can be a nutrient-dense choice for many people, but it is still bread and not a cure-all, and it does not work for gluten-free diets.

What is the Ezekiel bread in the Bible?

In the Bible, Ezekiel 4:9 describes God instructing the prophet Ezekiel to take wheat, barley, beans, lentils, millet, and spelt, put them in one vessel, and make bread from them. That bread was part of a symbolic act tied to a difficult prophetic message, not a modern wellness product. Today’s Ezekiel bread recipes take inspiration from that grain and legume combination but change the ratios, fermentation, and baking methods to create a practical loaf for everyday eating. Bottom line: Biblical Ezekiel bread refers to a multi-grain, multi-legume bread from Ezekiel 4:9, which modern Ezekiel bread recipes adapt for regular baking.

What is better for you, sourdough bread or Ezekiel bread?

Both sourdough and Ezekiel-style sprouted bread can be solid choices compared with refined white bread. Sourdough’s fermentation can improve digestibility, lower the glycemic index, and reduce some antinutrients, especially when you make it with whole grains. Ezekiel bread, made from sprouted grains and legumes, tends to be higher in fiber and protein with a dense texture and may also have a lower glycemic impact for some people. Bottom line: Sourdough and Ezekiel bread each have strengths; the “better” option depends on your digestion, blood sugar goals, and taste preferences.

Is Ezekiel bread gluten-free?

No, traditional Ezekiel bread is not gluten-free. It contains wheat, barley, and spelt, all of which are gluten-containing grains. Even though sprouting can change the way grains behave in your body, it does not remove enough gluten to make this bread safe for people with celiac disease or a medically diagnosed gluten sensitivity. If you need to avoid gluten, you are better off choosing breads specifically made with gluten-free grains and labeled gluten-free. Bottom line: Classic Ezekiel bread recipes are not gluten-free, so anyone with celiac disease or a wheat allergy should choose a different bread.

Ezekiel Bread Recipe Nourishing Sprouted Grain Loaf

Name: Ezekiel Bread Recipe (Sprouted Grain Loaf Inspired by Ezekiel 4:9)
Prep time: 25 min
Cook time: 40 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 cups whole wheat flour; 1 cup spelt flour; 1/2 cup barley flour; 1/4 cup millet flour; 1/4 cup lentil flour (or finely ground dry lentils); 1/4 cup white bean flour (or finely ground cooked white beans); 2 tablespoons vital wheat gluten (optional); 1 1/2 teaspoons fine sea salt; 2 1/4 teaspoons active dry yeast (1 packet); 2 cups warm water (about 105–110°F); 3 tablespoons honey or maple syrup; 2 tablespoons olive oil (plus extra for greasing)

Ingredients

Scale

2 cups whole wheat flour

1 cup spelt flour

1/2 cup barley flour

1/4 cup millet flour

1/4 cup lentil flour (or finely ground dry lentils)

1/4 cup white bean flour (or finely ground cooked white beans)

2 tablespoons vital wheat gluten (optional)

1 1/2 teaspoons fine sea salt

2 1/4 teaspoons active dry yeast (1 packet)

2 cups warm water (about 105–110°F)

3 tablespoons honey or maple syrup

2 tablespoons olive oil (plus extra for greasing)

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Instructions

1. In a large bowl, stir together the warm water and honey or maple syrup, then sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.

2. In a separate bowl, whisk together the whole wheat flour, spelt flour, barley flour, millet flour, lentil flour, bean flour, vital wheat gluten if using, and salt.

3. Pour the olive oil into the yeast mixture, then add the flour mixture 1 cup at a time, stirring after each addition until a shaggy dough forms.

4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes, adding just enough extra flour to keep it from sticking, until the dough feels smooth and slightly tacky.

5. Lightly oil a clean bowl, place the dough inside, turn it to coat, and cover with a towel or plastic wrap; let it rise in a warm place for 60–75 minutes, or until roughly doubled in size.

6. Punch down the dough gently, then turn it out onto a floured surface and press it into a rectangle about the length of your loaf pan.

7. Roll the dough up tightly into a log, pinch the seam closed, tuck the ends under, and place it seam-side down in a greased 9 x 5-inch loaf pan.

8. Cover the pan and let the dough rise again for 30–40 minutes, until it domes slightly above the rim of the pan; meanwhile, preheat the oven to 375°F (190°C).

9. Bake the loaf for 35–40 minutes, until the top is deep golden and the bread sounds hollow when tapped or registers about 200–205°F in the center.

10. Cool the bread in the pan for 5–10 minutes, then transfer to a cooling rack and let it cool completely before slicing.

Notes

Because this bread uses several low-gluten flours, it will feel denser than typical white bread; using vital wheat gluten helps it rise better.

If you prefer a fully vegan Ezekiel bread, use maple syrup instead of honey and brush the crust with olive oil rather than butter.

For extra texture and protein, fold a few tablespoons of seeds such as sunflower or pumpkin into the dough near the end of kneading.

Store the cooled loaf at room temperature for 2–3 days, refrigerate slices up to 5–6 days, or freeze sliced bread for up to 2–3 months.

Toast slices before serving to bring out the flavor and improve the texture, especially if the bread has been refrigerated or frozen.

Author: Adam Moretti
Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baked, Yeast Bread
Cuisine: American, Inspired by Biblical