recipe for ezekiel bread with sprouted grains

The Best recipe for ezekiel bread with sprouted grains

Ezekiel Bread with Sprouted Grains

4.6 from 1759 votes

A nutritious and hearty bread made from sprouted grains and legumes, inspired by the biblical Ezekiel 4:9 recipe. This bread is packed with protein, fiber, and essential nutrients, making it a wholesome choice for any meal.

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Prep Time20 mins (plus 8-12 hours for sprouting)

Cook Time50 mins

Resting Time0 mins

Total Time1 hour 10 mins (plus sprouting time)

Servings: 1 loaf (12 slices)Cuisine: InternationalCalories: 120 kcal per slice

🥘Ingredients

For the Sprouted Grains and Legumes

• 1/2 cup wheat berries
• 1/4 cup barley
• 1/4 cup millet
• 1/4 cup lentils
• 1/4 cup soybeans
• 2 tbsp kidney beans or pinto beans

For the Dough

• 3 cups whole wheat flour (or sprouted whole wheat flour)
• 1 1/2 tsp salt
• 1 tbsp active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 2 tbsp honey or maple syrup
• 2 tbsp olive oil

👨‍🍳Directions

1. 1
   Sprout the grains and legumes: Rinse all grains and legumes thoroughly. Soak them in water for 8-12 hours (or overnight) in separate bowls. Drain and rinse, then place in a colander or sprouting jar, covered with a kitchen towel. Rinse and drain every 8-12 hours until small sprouts appear (about 1-2 days).
2. 2
   Grind the sprouted grains: Once sprouted, blend the grains and legumes in a food processor or high-powered blender until they form a thick, paste-like batter. Set aside.
3. 3
   Activate the yeast: In a large mixing bowl, dissolve the yeast and honey in warm water. Let sit for 5-10 minutes until frothy.
4. 4
   Mix the dough: Add the sprouted grain batter, olive oil, salt, and 2 cups of flour to the yeast mixture. Stir until combined. Gradually add the remaining flour until a soft dough forms.
5. 5
   Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
6. 6
   First rise: Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 1-2 hours, or until doubled in size.
7. 7
   Shape the loaf: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan or on a baking sheet lined with parchment paper.
8. 8
   Second rise: Cover the loaf with a kitchen towel and let rise for another 30-45 minutes, or until nearly doubled in size.
9. 9
   Preheat the oven: Preheat your oven to 375°F (190°C).
10. 10
    Bake the bread: Bake for 40-50 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, cover loosely with aluminum foil.
11. 11
    Cool the bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

🔧Equipment

• Mixing bowls
• Colander or sprouting jar
• Baking sheet or loaf pan
• Kitchen towel
• Oven
• Measuring cups and spoons
• Whisk or wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 2g💛Saturated Fat: 0.3g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 2g🥩Protein: 6g

📝Notes

Tips: For best results, ensure all grains and legumes are fully sprouted before grinding. If you don’t have time to sprout, you can use pre-sprouted flour or a mix of whole grains and legume flours. Store the bread in an airtight container or freeze for longer shelf life.

❓ Frequently Asked Questions About Ezekiel Bread with Sprouted Grains

1. What are the main ingredients needed to make Ezekiel bread with sprouted grains?

Ezekiel bread typically requires a mix of sprouted grains and legumes, including wheat, barley, millet, lentils, soybeans, and spelt. You’ll also need water, yeast (or a sourdough starter), honey or molasses (optional for slight sweetness), salt, and sometimes olive oil or another fat for texture. Some recipes include additional seeds like flax or sesame for extra nutrition.

2. How do I sprout the grains for Ezekiel bread?

To sprout grains, rinse them thoroughly and soak in filtered water for 8–12 hours. Drain and rinse, then place them in a jar or sprouting tray at room temperature, rinsing 2–3 times daily. Most grains sprout within 1–3 days (when tiny tails appear). Once sprouted, blend them into a thick batter with water before mixing with the other ingredients. Avoid over-sprouting, as this can make the dough too wet.

3. Can I make Ezekiel bread without a bread machine?

Yes! While a bread machine simplifies the process, you can make Ezekiel bread by hand. After blending the sprouted grains into a batter, mix in the remaining ingredients (yeast, salt, etc.) and knead lightly. Let the dough rise in a warm place for 1–2 hours, shape into loaves, and bake at 350°F (175°C) for 40–50 minutes. The texture may be denser than machine-made bread but still delicious.

4. Why is my Ezekiel bread dense or not rising properly?

Dense bread can result from several factors: over-sprouted grains (which break down too much starch), insufficient yeast, or not enough rising time. Ensure your yeast is fresh and active, and let the dough rise in a warm (75–85°F) environment. Some bakers add a small amount of vital wheat gluten to improve structure. Ezekiel bread is naturally denser than white bread, but proper sprouting and proofing help.

5. How should I store Ezekiel bread, and how long does it last?

Ezekiel bread contains no preservatives, so it spoils faster than commercial bread. Store it in the refrigerator (wrapped tightly) for up to 1 week or freeze slices for 2–3 months. Toasting or lightly reheating helps revive texture. For longer freshness, slice before freezing and thaw only what you need. Avoid storing at room temperature for more than 2–3 days to prevent mold.