Ezekiel Bread Recipe

This homemade Ezekiel bread is hearty, slightly sweet, and packed with that wholesome, nutty flavor you expect from sprouted grain bread, only fresher. The crumb is soft and sliceable, the crust is golden, and it makes the best toast. If you’ve ever bought Ezekiel bread and loved it but think it's expensive and always a little dry, making it at home is a game-changer. You control the texture, the sweetness, and the thickness of each slice. Once you taste it warm with a little butter, you’ll never look at the store-bought loaf the same way.

Why You’ll Love This Ezekiel Bread Recipe

The first time I tried making Ezekiel bread at home, I expected it to be fussy. Most healthy bread recipes are complicated and either come out dense like a brick or dry by day two. So I started testing with the goal of keeping the classic hearty texture that Ezekiel bread is known for, but making a loaf that was actually soft enough to eat as a sandwich. Once I nailed the dough and the rise, this has become one of those breads I always have on my counter.

This recipe gives you a loaf that tastes wholesome and real without being tough. The honey brings just enough sweetness to balance the grains, the olive oil keeps the crumb tender, and the dough bakes up into a loaf that slices cleanly once it cools. It’s perfect for toast, egg sandwiches, peanut butter, or anything you’d normally use a “healthy bread” for, except this one actually tastes amazing.

Ingredients

• 3 cups Ezekiel mix ground in a grain mill or blender, or 2 ½ cups Ezekiel blend flour
• 1 cup very warm water (105 to 110°F)
• ¼ cup olive oil
• ¼ cup honey
• 1 teaspoon salt
• 1 egg (optional)
• 1 tablespoon lecithin (optional)
• 2 ½ teaspoons instant yeast

How To Make Ezekiel Bread at Home

Step 1: Bloom the yeast

In the bowl of a stand mixer or a large bowl, mix the warm water, yeast, and honey.

Whisk until combined, then place in a warm place until the yeast blooms and looks foamy.

Step 2: Add the wet ingredients

Once the yeast has bloomed, add the olive oil and egg (if using). Whisk to combine.

Step 3: Add the dry ingredients and form the dough

Add the Ezekiel flour (or ground mix), salt, and lecithin (if using). Mix until a shaggy dough forms.

Step 4: Knead the dough

Knead the dough by hand or in a stand mixer for 10 minutes until a smooth dough forms.

Step 5: First rise

Cover the bread dough and allow it to proof in a warm place for 1 to 2 hours until doubled in size.

Step 6: Shape and second rise

Punch the dough down, shape it into a loaf, and place it in a greased loaf pan. Cover and allow to rise until the dough domes over the top of the pan.

Step 7: Bake

Preheat oven to 350°F. Bake for 30 to 35 minutes. Remove the loaf immediately from the pan and place it on a cooling rack.

Step 8: Cool completely before slicing

Allow the bread to cool completely before slicing so the crumb sets and the loaf slices cleanly.

Expert Tips To Make The Best Ezekiel Bread

• Use a thermometer for the water. 105 to 110°F is warm enough to wake up the yeast without killing it. If the water is too hot, your bread will not rise. If it is too cool, the rise will be slow and weak.
• Let the yeast fully bloom. You are looking for a foamy top and that classic “yeasty” smell. If it does not foam after 5 to 10 minutes, your yeast may be old, or the water may have been too hot or too cold.
• The egg is optional, but it helps with softness. Adding the egg makes the crumb slightly more tender and sliceable. If you prefer a more traditional, hearty texture, you can skip it, and the loaf will still bake up beautifully.
• Lecithin helps with texture and shelf life. It is optional since it's not necessary to make the bread, but it helps the bread stay softer for longer and improves the structure, especially if your flour blend is grain-heavy.
• Knead the full 10 minutes. This dough needs a good knead to develop structure so it rises well and slices cleanly. You are aiming for a dough that looks smoother and more elastic, not shaggy and sticky.
• Watch the rise, not the clock. The dough should double on the first rise, then dome over the top of the loaf pan on the second rise. If your kitchen is cool, it can take longer. If it is warm, it will move faster.
• Do not overproof the second rise. If the loaf rises too far and looks very puffy, it can collapse in the oven. Once it crests just over the rim of the pan, it is ready to bake.
• Cool completely before slicing. This is the hardest part, but it matters. Slicing warm bread can compress the crumb and make it gummy. Let it cool fully so you get clean slices that toast perfectly.

Ezekiel Bread Recipe FAQs

What is Ezekiel bread?

Ezekiel bread is a hearty, whole-grain style bread traditionally made from a blend of grains and legumes. It has a nutty flavor and a dense but sliceable texture, making it popular for toast and sandwiches.

Is Ezekiel bread gluten free?

No. If you already have a ground Ezekiel flour blend, you can use that. If you're starting with a whole Ezekiel mix, a grain mill is easiest, but a strong blender can work too. Just blend until it becomes a fine flour-like texture.

Why do I have to bloom the yeast if I’m using instant yeast?

You don't technically have to, but it's a great way to make sure your yeast is active, and your dough rises. It also helps everything dissolve and mix more evenly, especially with honey in the dough.

Why didn’t my bread rise?

The most common reasons are water that is too hot (killing the yeast), water that is too cool (slowing or weakening the rise), or old yeast. Another common issue is proofing in a spot that is not warm enough.

How do I store Ezekiel bread?

Once fully cooled, store it in a bread bag or an airtight container at room temperature for up to 4 days. For longer storage, slice it and freeze it so you can toast slices straight from frozen.

Can I freeze Ezekiel bread?

Yes. Slice the cooled loaf, wrap it well, and freeze for up to 6 months. It's one of the best breads to freeze because it toasts beautifully straight from the freezer and tastes fresh.

How do I know when the bread is done baking?

The loaf should be deeply golden and sound hollow when tapped. If you want to be precise, the internal temperature should be around 190 to 200°F when fully baked.

My Final Thoughts on This Ezekiel Bread Recipe

If you’ve ever wanted a wholesome, hearty bread that actually tastes good and toasts like a dream, this homemade Ezekiel bread is worth making. It's fresh, sliceable, and perfect for everything from breakfast toast to sandwiches. Once you make one loaf, you’ll want another to keep in the freezer so you always have this healthy bread on hand. I hope you like this recipe as much as I do! If you make it, leave a comment and review below so I can hear what you think.

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