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Ezekiel Bread

What is Ezekiel bread, you ask?

It’s a bread that comes from Ezekiel 4:9

Now go and get some wheat, barley, beans, lentils, millet, and emmer wheat, and mix them together in a storage jar. Use them to make bread for yourself during the 390 days you will be lying on your side.

It’s called a "fasting bread" because God commanded Ezekiel to eat a specific amount of this bread every day. As far as we can tell from scriptures, this is all that he ate each day for 430 days.

This is wonderfully nutritious bread, and the combination of grains and beans makes it a complete protein. This mixture makes about 9 cups of flour and may be substituted for the flour called for in any yeast bread or quick bread recipe. However, more of this flour may be required than called for in a yeast bread recipe.

Matt and I discovered Ezekiel bread on our very first 21 day fast. And it tasted like heaven. LOL! We now eat it all the time! It’s one of the things we have kept in our diet since our very first fast.

Then I discovered how to make it from scratch, and it is a game-changer. When you buy Ezekiel bread at the grocery store, you will find it in the freezer section, and you have to thaw it out as you eat it. It never gets really soft, so we always toast Ezekiel bread when we eat it. So when you make it from scratch, it has a very soft texture.

You have to use a mill to grind all the grains and beans into a flour.

Don’t have a mill?

Check out this one from NutriMill (The brand that I have but mine is an older model :)

Here is a more cost-effective option

If you have a KitchenAid mixer, there is an attachment here

Watch this reel I made on making Ezekiel bread, and you will understand what the mill does. Reel here.

If you want to make your own homemade Ezekiel bread, the recipe is below. You can also download the recipe here!

Ezekiel Fasting Bread

2 1/2 cups hard red wheat

1 1/2 cups spelt or rye (Biblically, spelt was used)

1/2 cup barley (hulled barley)

1/4 cup millet

1/4 cup lentils (green preferred)

2 Tbsp. great northern beans

2 Tbsp red kidney beans

2 Tbsp pinto beans

Stir the above ingredients very well. Grind in a flour mill to make your flour mixture

4 cups lukewarm water

1 cup honey

1/2 cup oil

2 tsp salt

2 Tbsp yeast


Combine the water, honey, oil, and salt in a large bowl. Add all of the flour and yeast. Stir or knead until well kneaded about 10 minutes. This is a batter-type bread and will not form a smooth ball.

Pour the dough into greased pans. You may use 2 large pans (10X5X3), 3 medium pans or, 2 9X13 brownie pans. Let rise in a warm place for one hour or until the dough is about 1/4 inch from the top of the pan. DO NOT OVER-RISE. If it rises too much, it will overflow the pan while baking.

Oven: Bake at 350' for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans.

For fasting, divide the bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound cake and drink a quart of water every day. For fasting, I do not alter the recipe.

Bread Machine: I cut the recipe in half when I put it in my bread machine. Add all the liquid ingredients plus the salt first. Then put all the flour on top of the liquids. Dig a little well in the flour, do not go through to the liquids, then put the yeast in the well.

Cook on a bread setting.

Need a bread machine? Check these out!

Zojirushi (I have this brand)



For variation, you may add fruits and nuts to this recipe.

Let me know how yours turns out!