Ezekiel Bread II Recipe - Allrecipes.com
Ezekiel Bread II  Recipe
  • READY IN 4 hr

Ezekiel Bread II

Recipe by  

"This bread is also known as Bible Bread or Fasting Bread. This version does not use beans; instead it contains cooked lentils and several whole grain flours. You may have to visit a health foods store to find some of these ingredients."

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Ingredients Edit and Save

Original recipe makes 4 - 9x5 inch loaves Change Servings
  • PREP

    45 mins
  • COOK

    1 hr 20 mins

    4 hrs


  1. Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
  2. Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
  3. Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  5. Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.
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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2004

FIRST TIME BREAD BAKER HERE! Loved this bread. Super healthy, tasty and dense. Tastes great with PB&J and goes well with a nice bowl of Split Pea soup!

Most Helpful Critical Review
Feb 04, 2014

Used all the right ingredients, followed instruction completely. The bread did not rise, got five loaves, very tasty, very dense but as I said stayed flat only rising a little. Looking for another recipe.


9 Ratings

Feb 07, 2005

This was my first time baking bread and this recipe would've been great if the bread had risen:) Make sure your yeast is good. I found out that my yeast was no good. Had I done research on bread baking tips, I would've noticed that the yeast didn't "activate". My advice is to buy enough yeast to test out..if it doesn't bubble or foam, it's no good and to cut this recipe so that you won't waste product. I had to throw it all away, however I will try again and hopefully get it right next time.

Mar 09, 2007

A very heavy loaf of bread. Very dense, but flavorful. I usually add ground cloves or cinnamon either when I'm mixing, or dust the top of the loaves before I put them in the oven. I use this bread for fasting, and I haven't had a problem with it yet. It just takes some time to prepare, but it's worth it.

Jun 22, 2009

Lovely bread, just as I like it ! it was my first time so I only made half of the recipe.I used my kitchenaide on 2 to mix everything To cut the waiting time I warm up the dryer and stop it and put the loaf inside and close the door . Finally I brushed the breads 15 min before they where ready with an egg white and a little bit of agave. Delish! I will make it again Thanks to the poster.

Oct 25, 2006

Very good ezekiel bread. I have to half the recipe otherwise it is just too much bread.

Mar 29, 2013

I like this bread. It isn't the very best bread I've ever made, but it is very healthy, and is helping me use up some of the alternative flours I have on hand from denser, low-carb breads I didn't want to make. I did change it a little bit - First, I reduced it to one loaf size (12 servings). I had all of the ingredients on-hand, except millet flour, but I did have actual millet so I cooked the lentils and 1 Tbsp of millet (since it would expand) together. I prepared as the recipe directed until it was time to mix all the ingredients together. At that point I put it into my breadmaker on the whole wheat setting 1.5 LB loaf, and let it do the rest. The only other recipe change I made was to add 3 Tsp vital wheat gluten since the recipe really doesn't call for much yeast. The bread turned out nice! It is still quite dense, but is very moist. It has a nice, mild flavor very suitable for just some butter, or using in a sandwich. Overall I am very pleased and will make this again. Thanks to its author!

Sep 15, 2013

I ground everything myself because it was easier and cheaper than buying all those flours. This includes a lot of sifting to get the bigger particles out of the dough. The bread came out with an odd texture, it seemed to disintegrate into paste when I bit into a slice. The taste was fine. Maybe I didn't add the right amount of water or should have baked in a flatter pan. My grandmother makes a country bread with a similar texture that she bakes in flat discs.


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  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 148 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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