Ezekiel Bread Sesame Seeded – A Vegan Recipe

Ezekiel bread sesame seeded is a healthful, whole grain recipe that captures the flavor (hopefully) of the ancient bread that God had Ezekiel make. Use the Ezekiel bread for sandwiches or just to eat with a salad or meal. Ezekiel bread slices are also great toasted for breakfast. Preparation and rising time is about one hour, and baking time is about 35 to 40 minutes.

Ezekiel Bread Sesame Seeded

Ezekiel Bread Sesame Seeded

Ezekiel Bread Sesame Seeded Ingredients:

2 cups Whole Wheat Flour
1 cup Spelt Flour
1/4 cup Millet Flour
1/4 cup Barley Flour
1/4 cup Lentil Flour
1/4 cup Carob powder
1/2 tsp. Cumin, ground
4 tsp. Dry Yeast
4 tsp. Soya Lecithin, liquid*
1/4 tsp. Ginger, ground*
1/4 tsp. Vitamin C, crystals*
1/4 cup Molasses (unsulphured)
2 cups Water, warmed to 52°C. (125° F.)
Sesame Seeds
* Optional Dough Enhancer (not included in Biblical recipe)

Ezekiel Bread Sesame Seeded Utensils:

Knives, Inexpensive Utility
Measuring Cup, Liquid
Measuring Cups, Dry
Measuring Spoons
Mixer, Electric

Ezekiel Bread Sesame Seeded Preparation:

Add the ingredients, with the exception of the sesame seeds and 1/2 the water, to a mixing bowl or to the bread maker container. Once the flour has been added, hollow out the center of the flour slightly and place the other ingredients in the depression. (NOTE: If you fresh grind the grain, and the flour is warm, do not preheat the water.) Mix and kneed the mixture adding water as necessary.  The total kneading time should be approximately 20 minutes.

Place a thin layer of sesame seeds on a bread board or clean counter top.  Place the dough on the sesame seeds and form into a cylinder about 1/3 m. (12″) long.  Cut in two pieces and reform into a loaf making sure that the entire surface, including the ends are coated with the sesame seeds.  Final length should be slightly less than the length of the baking pan.  Place in two 12 cm. X 24 cm. (4-1/2″ X 9″) bread pans. To control the splitting of the bread as it rises, place a 1/8 inch deep slice in the top of the loaf dough in the bread pan.


Set the warming drawer of your oven to low, or the oven to warm setting ±45°C (120°F).  Be careful that the oven does not overheat.  Place the Ezekiel bread pans in the warming drawer or oven to raise to dough.   When the dough is slightly over double the size, turn the oven heat up to 175-180°C (350-360°F).

Bake for approximately 35 to 40 minutes.  When the crust is firm, but not crispy, the Ezekiel bread is done.  Remove the baking pans from the oven.  The seeds should keep the bread from sticking to the pans, though the loaves may need a little help from a flat table  knife or spatula.  Let cool on a wire rack.


Ezekiel 4:9 “Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it during the 390 days you lie on your side. (NIV)
Note: Biblical scholars are not sure which bean was used, perhaps it was carob (St. John’s bread), which we have included, and whether it may have contained cumin.

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