WonderMix- Ezekiel Bread


Okay, Ezekiel bread is super cool, and I never even knew until making this recipe. I did a little research and found out that it is sometimes called “Bible Bread” because it comes from an Old Testament recipe! The main ingredient is Ezekiel flour, which comes from Ezekiel mix, which comes straight from the Bible:

Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches, and put them in one vessel, and make thee bread thereof… -Ezekiel 4:9

Yep. That’s cool!

So I got to use my WonderMix AND my WonderMill with this recipe. It calls for Ezekiel flour, so I just pulled out my WonderMill and ground up the amount that I needed. So easy!


This bread dough takes a little longer to develop, because there isn’t very much gluten in it, and it ends up being more of a batter consistency than a dough consistency. Using the dough hook/dough divider combination, it took about 8 minutes for the gluten to develop, which actually wasn’t that bad.

One thing that I’ve noticed about the WonderMix is that it doesn’t “walk” when you leave it running for an extended period. Every once in a while, I’ve had my Bosch almost walk off my counter while making bread. I’ll tell you, that will make your heart skip a beat! I was pleased with the WonderMix, making this recipe, because it stayed totally still and it didn’t shift one bit!

This bread turned out really yummy! It had a hearty, whole grain flavor, but it wasn’t too hearty. Just the perfect amount of heartiness :)


WonderMix- Ezekiel Bread
  • **First, grind 4 -4 ½ pounds of Ezekiel mix.
  • 6 c. hot water
  • ½ c. margarine (melted)
  • ½ c. honey (or molasses)
  • 2 Tbl. salt
  • 2 Tbl. Dough Enhancer
  • 3 Tbl. yeast
  • 4 tsp. Vital wheat gluten
  • 8 c. Ezekiel flour (to start with)
  1. Using the dough hook and dough divider, pulse together water, margarine, honey, salt, dough enhancer, yeast, and gluten in the WonderMix.
  2. Turn the dial to speed 2 and add Ezekiel flour, one cup at a time, until dough cleans the sides of the bowl and comes up from the bottom.
  3. Knead 7-10 minutes or until the gluten has been developed. If dough begins to feel sticky, add a little unbleached flour to absorb the moisture [Note: this is more of a “batter” type dough, so it will be very soft].
  4. Slightly oil hands and counter and turn dough out onto the counter. Divide dough into 4 or 5 loaves.
  5. Shape loaves and place in well-greased pans. Cover and let rise until doubled. [For a quick raise, you can preheat the oven to 350 degrees and then turn the oven off. Put loaves in oven and let rise until doubled].
  6. Bake at 350 degrees for 35-40 minutes or until inside temperature of bread is 180 degrees (use instant read thermometer). Yields 4 large loaves or 5 medium loaves.


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