Bread Recipes

Ezekiel Bread

Combine the following ingredients in a large bowl:

  • 5 C red wheat
  • 3 C spelt
  • 1 C hulled barley
  • 1/2 C millet
  • 1/2 C lentils (green preferred)
  • 1/4 C great northern beans
  • 1/4 C red kidney beans
  • 1/4 C pinto beans

Grind in grain mill.

  • 4 C lukewarm water
  • 1/2 C olive oil
  • 1 C honey
  • 2 t salt
  • 2 T yeast
  • 14 C flour (from above)

Mix above ingredients in the order listed and knead 10 minutes (or until well kneaded).  This is a batter type bread and will not form a smooth ball.  Pour dough into 4 greased loaf pans.  Let rise in a warm oven for 30 minutes (or until doubled).  Bake at 350 degrees for 35 minutes.

This is taken from the recipe Yahweh gave Ezekiel (see Ezekiel 4:9).  Yahweh told Ezekiel to eat this bread for 390 days.  It is said that this combination of grains and beans makes a complete protein. For fasting, it is suggested that you eat 1/2 pound of bread per day, and drink 1 quart of water.

If you are not fasting, you may add fruits and nuts to this recipe.  You may also substitute this for the flour called for in any of your yeast bread or quick bread recipes, however, you may need more of this flour to achieve desired results.

From Recipe Collection

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Flour Tortillas

Flour Tortillas
  • 4 C whole wheat flour
  • 1 1/2 t salt
  • 1 1/2 t baking powder – the baking powder can be omitted to make these unleavened.
  • 1/3 C softened butter (or cold butter cut into small cubes)
  • 1 – 1 1/4 C water

Mix together first 3 ingredients.  Cut in butter until crumbly. Gradually pour in the water while mixing.. Add as much flour as needed to make a smooth and pliable dough. (If you add too much water, simply mix in a bit more flour).  Form it into 14 balls.  If using baking powder: Let it rest 10 minutes. Roll each ball into circles.  The tortillas should be thin.  Flop them in a hot skillet or griddle and cook about 30 seconds on each side.

To make them more flexible, store them in a glass dish with a lid while warm.  The steam will make them more pliable.  Place a paper towel under the bottom tortilla, to prevent it from becoming too moist.

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Garlic Toast

  • 1/2 C butter, room temp
  • 1/2 C Parmesan cheese
  • 2 T olive oil
  • 2 t garlic powder

Blend together and spread on bread slices.  Broil till lightly brown.

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Golden Cornbread

  • 2 C cornmeal
  • 2 C flour
  • 1 t salt
  • 2 T and 2 t baking powder
  • 2 eggs
  • 2 C buttermilk
  • 1 stick butter

Mix dry ingredients in bowl.  Add eggs, milk and butter.  Beat until smooth, about 1 minute.  Do not overbeat.  Bake in a greased 9″ x 13″ pan for 20 minutes at 425 degrees.

(I found this recipe on the back of Bob’s Red Mill 100% Stone Ground Cornmeal, and doubled it.)

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Handmade Whole Wheat Bread

  • 2 C hot water
  • 1/2 C olive oil
  • 1/3 to 1/2 C honey
  • 3 1/2 t yeast
  • 5-7 C freshly milled flour
  • 2 t salt

Combine water, oil, and honey in large metal bowl.  Add 3 C flour, yeast, and salt.  Mix thoroughly.  Gradually add the remaining flour, kneading until smooth and elastic (about 10 minutes).  Let rise until double (about 30 minutes in a warm oven).  Knead a few times and shape into two loaves.  Place in parchment lined bread pans.  Let rise in warm oven until doubled again (about 45 minutes).  Bake at 350 degrees for 30 minutes.

Makes two 1 1/2 pound loaves.

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Homemade Tortillas

  • 1 3/4 C flour
  • 1/2 t salt
  • 1/4 t baking powder
  • 3 T olive oil
  • 1/2 C hot water

Combine flour, salt, and baking powder in a bowl. Stir in the oil with a spoon. Stir in hot water. Transfer to a flat surface and knead for about 30 seconds until it forms a smooth ball. Start preheating an ungreased cast iron pan to medium-high. Cut dough into 8 equal pieces. Form each piece into a smooth ball. Roll each ball super thin. (Try to use very little to no flour as this helps the dough stick to the counter a bit so it’s easier to roll thin.) Place each tortilla in the hot pan and cook about a minute, turning once. (You can press down any large bubbles.) Place under a kitchen towel. Once cool, store in an airtight bag.

Makes 8 eight-inch tortillas

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Honey Oat Quick Bread

  • 1 C plus 2 T rolled oats, divided
  • 2 1/3 C  flour
  • 2 1/4 t baking powder
  • 1/4 t baking soda
  • 1 1/4 t salt
  • 8 oz. (scant 1 C) plain yogurt (we used vanilla)
  • 1 large egg
  • 1/4 C olive oil
  • 1/4 C honey
  • 3/4 C milk

Generously coat a loaf pan with oil.  Sprinkle 1 T oats in the pan.  Tip the pan back and forth to coat the bottom with oats.  Position rack in middle of oven; preheat to 375 degrees.  Mix flour, baking powder, baking soda, and salt in a bowl.  Using a fork, beat the remaining 1 C oats, yogurt, egg, oil, and honey in a large bowl until well blended.  Stir in milk.  Gently stir the flour mixture into the yogurt mixture just until thoroughly incorporated but not over mixed.  Immediately scrape the batter into the pan, spreading evenly to the edges.  Sprinkle the remaining 1 T oats over the top.  Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 55 minutes.  It is normal for the top to crack.  Let stand in the pan on a wire rack for 15 minutes.  Run a table knife around the loaf to loosen it and turn it out onto the rack.  Let cool until barely warm, about 45 minutes.


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Joy’s Cornbread

Simple, moist cornbread!

Simple, moist cornbread!


  • 1 1/2 cups whole wheat flour
  • 1 cup cornmeal
  • 2 Tbs baking powder
  • 2 Tbs honey
  • 1 tsp salt
  • 2 eggs
  • 1 stick softened butter
  • 1/2 cup sour cream
  • 2 cups buttermilk
  • 1 (15 oz) can organic sweet corn, drained


Whisk together the flour, cornmeal, baking powder, and salt. Add the remaining ingredients (except the corn) and mix until combined. Stir in the corn. Pour into a greased 9″ by 13″ baking dish. Bake at 400 degrees for 25 minutes or until golden and set. Serve warm.

From Blog of Joy

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Lemon Muffins


2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
zest of 1 lemon* (about 1 Tbs)
juice of 1 lemon (about 1/4 cup)
1/2 cup buttermilk
1/2 cup honey granules (or sugar)
1/3 cup coconut oil, melted
1/2 tsp lemon extract (or 2 more tsp of lemon zest)
2 eggs

Whisk together the flour, baking powder, and salt. In a separate bowl, combine the lemon zest, lemon juice, buttermilk, honey granules, coconut oil, lemon extract, and eggs; beat well. Blend in the flour mixture until combined. Place muffin liners in 10 muffin cups, and pour the batter evenly into the cups. Bake at 400 degrees for 20 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean. Cool a few minute before removing from tin. Serve warm (these taste incredible warm), or cool on wire racks.

*You can get the zest from the lemon by scraping it against a cheese grater. But make sure that you do this before juicing the lemon!

This is Joy’s recipe

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Oatmeal Blueberry Muffins

  • 2 cups quick oats
  • 2 cups buttermilk
  • 1/2 cup butter (1 stick), softened
  • 1/2 cup coconut oil
  • 1 cup sucanat (or packed brown sugar)
  • 2 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups blueberries (frozen or fresh)

Combine oats and buttermilk in a small bowl.  Allow to stand for a few minutes while you mix the rest of your muffins.  In a medium-sized bowl, combine flour, baking powder, baking soda, and salt; stir to mix.  In a large bowl, cream butter and sucanat.  Add eggs; mix well.  Add milk and oats mixture and mix well.  Add the dry ingredients, stirring just until moistened.  Fold in raisins.  Fill greased or paper-lined muffin cups and bake at 400 degrees for 20-25 minutes or until muffins test done.

The original recipe was raisin muffins:  Substitute 1 C raisins for frozen blueberries

Other alterations:
Banana Muffins:  Substitute 1 1/2 bananas for blueberries.
Apple Muffins:  Substitute chopped apples for blueberries and substitute applesauce for coconut oil.

adapted from

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