Yesterday I made Ezekiel Bread using Sue Becker’s recipe. It was a fun bread to make and it is probably one of the best tasting breads I’ve made. This is more of a batter type bread than a sandwich type bread. I loved it for breakfast this morning. We had a thicker slice, toasted and topped with apple butter, along with sausage. I would compare it a little to something like banana nut bread.
I used hard red, hard white, spelt, rye, barley, millet but it also uses lentils, Great Northern beans, red beans and pinto beans.
I ran the beans through the mill on a coarse setting and then added that to the grains.
Then I milled it all together.
The recipe makes two large loaves or three smaller loaves.
The bread is a dense, cake like bread – not a sandwich bread.
Vince likes it toasted but I like it heated – barely heated in a skillet with a little butter. To me, it tastes almost exactly like a fresh donut! This is definitely a recipe I’ll make again.
Nancy H says
We buy Ezekiel bread often. I need to learn to make this it ranges from $6.50 a loaf to $8.99 a loaf depending on the store. I now plan on watching the video. I just need 3 hours.
judy.blog@gmail.com says
The bread made from the whole wheat grains and beans is not much like the storebought Ezekiel Bread. I’m going to try a few other recipes, just because I want to but I’m not trying to duplicate the storebought bread – just wanted you to know they aren’t really comparable.