recipe for bible bread
The Best recipe for bible bread
This bread is perfect for pretty much any occasion, whether it’s a quick breakfast with butter and jam, a side for soup, or even just a snack on its own. It’s hearty enough to keep you full but light enough that you don’t feel weighed down. Plus, it’s packed with whole grains and natural sweetness, so you’re getting fiber and nutrients without any weird additives. I like to make a double batch and freeze half because it reheats beautifully—just a few minutes in the oven and it’s like fresh-baked all over again. If you’re looking for a no-fuss, reliable bread that your whole family will actually eat, this is the one.
Bible Bread (Ezekiel-Inspired Bread)
A wholesome, dense bread inspired by the biblical recipe from Ezekiel 4:9, made with a blend of grains and legumes. This nutritious loaf is packed with protein and fiber, perfect for a hearty snack or meal accompaniment.
🥘Ingredients
- 1 cup whole wheat flour
- 1 cup spelt flour
- 1/2 cup barley flour
- 1/2 cup millet flour
- 1/4 cup lentil flour (or ground lentils)
- 1/4 cup ground chickpeas (or chickpea flour)
- 1 tsp salt
- 1 tsp active dry yeast
- 1 1/4 cups warm water (about 110°F)
- 2 tbsp honey or molasses
- 2 tbsp olive oil
👨🍳Directions
-
1
In a large mixing bowl, combine all the dry ingredients (whole wheat flour, spelt flour, barley flour, millet flour, lentil flour, chickpea flour, salt, and yeast). Mix well to evenly distribute the ingredients. -
2
Add the warm water, honey (or molasses), and olive oil to the dry ingredients. Stir with a wooden spoon or dough whisk until a shaggy dough forms. -
3
Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes to allow the flours to absorb the liquid. -
4
After resting, knead the dough in the bowl for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more whole wheat flour, 1 tbsp at a time. -
5
Cover the bowl again with the towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size. -
6
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a loaf pan. -
7
Shape the dough into a round loaf or place it into the loaf pan. Use a sharp knife to make a few shallow cuts on the top of the loaf to allow steam to escape during baking. -
8
Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. -
9
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
🔧Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Clean kitchen towel
- Baking sheet or loaf pan
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Bible Bread (Ezekiel-Inspired Bread) Works
❓ Frequently Asked Questions About Bible Bread (Ezekiel-Inspired Bread)
1. What is Bible bread, and how is it different from regular bread?
Bible bread, also known as “manna bread” or “Ezekiel bread,” is a type of sprouted grain bread inspired by biblical references, particularly Ezekiel 4:9. Unlike regular bread, it’s made from a mix of sprouted whole grains and legumes (such as wheat, barley, millet, lentils, and beans), which are believed to enhance digestibility and nutrient absorption. It’s typically denser, nuttier, and free from refined flour or preservatives.
2. Can I make Bible bread without a bread machine?
Yes! While some recipes use a bread machine for convenience, you can make Bible bread by hand. Soak and sprout the grains first, then grind them into a dough-like paste. Mix with other ingredients (like yeast, honey, or oil) and knead by hand before baking in a loaf pan. The process takes longer but yields the same wholesome results.
3. Why do the grains need to be sprouted before baking?
Sprouting grains activates enzymes that break down starches and phytic acid, making the nutrients (like protein, fiber, and vitamins) more bioavailable. It also reduces gluten content, making the bread easier to digest for some people. Sprouting typically involves soaking the grains in water until tiny sprouts appear (usually 1–3 days).
4. How long does homemade Bible bread stay fresh, and how should I store it?
Homemade Bible bread is best consumed within 3–5 days because it lacks preservatives. Store it in an airtight container at room temperature for short-term use or slice and freeze it for up to 3 months. Toasting or lightly reheating can revive its texture if it dries out.
5. Can I substitute any of the grains or legumes in the recipe?
Yes, substitutions are possible based on availability or dietary needs. Common alternatives include swapping millet for quinoa, lentils for chickpeas, or adding rye or oats. However, keep the ratio of grains to legumes balanced (e.g., 3 parts grains to 1 part legumes) to maintain the bread’s structure and flavor. Always ensure the grains are sprouted for the best results.
