I was thrilled when I was asked to present the kitchen feature this month and even more thrilled that the recipe of choice (to fit the Bible theme) was Ezekiel Bread, the nutritionally complete bread that Ezekiel lived on while he was in the desert for two years. I’d heard about it and even knew people who claimed to have made it, but not me. I’m into buttermilk chocolate cakes and pies with meringue up to heaven.

I headed for Walmart and propped my Bible in front of me in the child’s seat. Wheat berries? Spelt flour? Mullet? Green lentils? And what? Being nutritionally complete is exhausting!

Dear reader, turn to my picture in my “I Can Tell You Stuff” column. Do I look like a pioneer woman? I don’t think so. Now I’m not so sure why I was selected to do this. I do know Google, however, and nimble fingers quickly found a recipe that I share with you below.

Now, on to making sure this would work. I needed help. Who should I ask? Mark? Kevin? Rory? No! They would turn it into a three-ring circus.

Ezekiel bread is serious stuff! It’s a Bible thing. A spiritual thing! Maybe I’d choose Ed Miller. He would be perfect; he has the theological qualifications and all, but somehow … hmmm … I can’t really picture us donning aprons and sharing wooden spoons.

I shopped — which took a day and a half — all the time, thinking, thinking, thinking … then it came to me! Tori Taff! She is fun, she is camera-ready lovely, and she is a wonderful cook.

You can see from the pictures we did our best. We read the book of Ezekiel and followed the Internet recipe, which did not say to COOK the beans and lentils … and … I can see where this would be important … we did not have the time to let the dough rise. Otherwise, well … see for yourself! A Wonderful miracle took place in that kitchen. When you try this at home, let us know how yours turned out!

Ezekiel Bread


• 2½ cups wheat berries
• 1½ cups spelt flour
• ½ cup barley
• ½ cup millet
• ¼ cup dry green lentils
• ½ tablespoons dried Great Northern beans
• 2 tablespoons dried kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water
• 2 tablespoons salt
• 1 cup honey
• ½ cup olive oil
• 2 (.25 oz) packages active dried yeast


Measure the water, honey, olive oil and yeast into a large bowl. Let sit for three to five minutes.

Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add freshly milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.

Let rise in a warm place for about 1 hour or until dough has reached the top of the pan.

Bake at 350 degrees for 45 to 50 minutes, or until loaves are golden brown.

Yields 2 loaves.