Ezekiel Bread might just be the healthiest bread in the whole world! The distinct mixture of barley, beans, and grains to make your own flour ensures that each slice is packed with nutrients that help with digestion and overall health! Plus, Ezekiel Bread is also tasty, tender, and actually pretty easy to make (hooray for no-knead, low-proof bread)! Spread a little butter or margarine on a slice of this and you’ll start feeling a little more wholesome and healthier in no time!


  • 4 cups warm water, about 110 degrees F
  • 1 cup honey
  • 1/2 cup olive oil
  • 2 (0.25-ounce) packages active dry yeast
  • 2 1/2 cups wheat berries
  • 1 1/2 cups spelt flour
  • 1/2 cup barley
  • 1/2 cup millet
  • 1/4 cup dry green lentils
  • 2 tablespoons dry great northern beans
  • 2 tablespoons dry kidney beans
  • 2 tablespoons dry pinto beans
  • 2 tablespoons salt


Step 1 –Grease two (9×5-inch) loaf pans.

Step 2 –In a large bowl, add the water, the honey, the olive oil, and the yeast and mix to combine.

Step 3 –Let the yeast mixture sit undisturbed until it starts to bloom, about 3-5 minutes.

Step 4 –In a separate bowl, add the wheat berries, the spelt flour, the barley, the millet, the lentils, the great northern beans, the kidney beans, and the pinto beans and mix until well-combined.

Step 5 –Grind the barley mixture in a flour mill.

Step 6 –Add the fresh milled flour mixture and the salt to the yeast mixture and stir until a dough forms, about 10 minutes. The dough will be loose.

Step 7 –Pour the dough into the prepared loaf pans.

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Step 8 –Cover the dough pans and let them rise in a warm place until the dough has reached the top of the pan, about 1 hour.

Step 9 –Preheat the oven to 350 degrees F.

Step 10 –Bake the loaves in the preheated oven until they are golden-brown, about 45-50 minutes.

Step 11 –Allow them to cool slightly, about 5-10 minutes.

Step 12 –Transfer the loaves to a wire rack to cool completely, about 40 minutes.

Step 13 –Slice one or both of the loaves and serve immediately. Store the Ezekiel bread at room temperature for up to 3 days. After 3 days, slice and freeze the bread, allowing you to thaw individual pieces as needed.