The Prairie Homestead offers a good Ezekiel bread recipe that calls for milling flour from various grains and adding ingredients such as honey and whey. Coat the top with an egg wash, allow the dough to rise and then bake it.
To make Ezekiel bread, combine 2 1/2 cups of wheat grains, such as hard red or hard white grains, with 1 1/2 cups of spelt, 1/2 cup of hulled barley and 1/4 cup of millet in a bowl. Also add 1/4 cup of green lentils and 2 tablespoons each of dry northern beans, dry kidney beans and dry pinto beans. Grind the ingredients in a flour mill. After grinding, the ingredients yield around 9 cups of flour.
In a large bowl, mix 4 cups of lukewarm water or whey with 1 1/8 cups of raw honey, 1/2 cup of olive or coconut oil and 2 teaspoons of salt. In another bowl, mix the previously milled flour with 1/2 cup of milled flax seed, 2 tablespoons of active dry yeast, 2 tablespoons of dough enhancer and 1 tablespoon of gluten. Mix until well-combined. Mix the dry and wet ingredients well, and knead the dough for around 10 minutes, using hands or a mixer.
Pour the dough into pans greased with olive or coconut oil. In a small bowl, combine 1 egg and 2 tablespoons of water. Use a brush to brush the egg wash on the top of the dough. Garnish the top with sesame or sunflower seeds, if desired.
Cover the bread with a towel, and let it rise for about an hour. Bake the bread in an oven heated to 350 degrees Fahrenheit for 30 to 50 minutes, depending on pan size chosen. Test the bread by inserting a toothpick into the center; if it comes out clean, remove the bread from the oven.