recipe for ezekiel bread
The Best recipe for ezekiel bread
What I love most about Ezekiel bread is that it’s made from sprouted grains, which makes it easier to digest and more nutrient-dense than regular bread. It’s got a great texture—soft but with a little chew—and it holds up well to toppings without falling apart. We use it for everything from avocado toast to grilled cheese, and it never disappoints. Plus, it freezes beautifully, so I can make a big batch and always have some on hand.
This recipe is perfect for anyone who wants a wholesome, homemade bread that doesn’t require a ton of effort. It’s great for daily eating, but it also works for special occasions when you want something a little more nourishing than store-bought bread. If you’re looking for a bread that’s as good for you as it is delicious, this is the one to try.
Ezekiel Bread
A nutritious and protein-rich bread inspired by the biblical recipe, made with sprouted grains and legumes. This wholesome loaf is packed with fiber, vitamins, and minerals for a hearty, healthy option.
🥘Ingredients
- 1/2 cup wheat berries
- 1/4 cup barley
- 1/4 cup millet
- 1/4 cup lentils
- 1/4 cup soybeans
- 1/4 cup spelt berries
- 3 cups whole wheat flour
- 1 1/2 cups warm water (divided)
- 1/4 cup honey or molasses
- 1/4 cup olive oil
- 1 tsp salt
- 2 1/4 tsp active dry yeast (1 packet)
👨🍳Directions
-
1
Soak the grains and legumes: Rinse the wheat berries, barley, millet, lentils, soybeans, and spelt berries thoroughly. Place them in a large bowl, cover with water, and soak for 8-12 hours or overnight. -
2
Drain and sprout: Drain the soaked grains and legumes in a colander. Rinse them well and leave them in the colander, covered with a damp kitchen towel, for 12-24 hours to sprout. Rinse and drain every 8 hours. -
3
Blend the sprouted mixture: Once sprouted, blend the grains and legumes with 1 cup of warm water in a food processor or blender until smooth. Set aside. -
4
Activate the yeast: In a small bowl, dissolve the yeast in 1/2 cup of warm water with honey or molasses. Let it sit for 5-10 minutes until frothy. -
5
Mix the dough: In a large mixing bowl, combine the whole wheat flour, salt, olive oil, and the yeast mixture. Add the blended sprouted grains and mix until a sticky dough forms. Add more water if needed. -
6
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. -
7
First rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours or until doubled in size. -
8
Shape the loaf: Punch down the dough and shape it into a loaf. Place it on a parchment-lined baking sheet or in a greased loaf pan. -
9
Second rise: Cover the loaf with a damp towel and let it rise for another 30-45 minutes until puffy. -
10
Preheat the oven to 375°F (190°C). -
11
Bake the bread: Bake for 40-50 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom. -
12
Cool: Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
🔧Equipment
- Large mixing bowl
- Colander
- Baking sheet or loaf pan
- Parchment paper
- Food processor or blender
- Measuring cups and spoons
- Kitchen towel
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ezekiel Bread Works
❓ Frequently Asked Questions About Ezekiel Bread
1. What is Ezekiel bread, and how is it different from regular bread?
Ezekiel bread is a type of sprouted grain bread made from a combination of whole grains and legumes, including wheat, barley, millet, lentils, soybeans, and spelt. Unlike regular bread, which is typically made from refined flour, Ezekiel bread uses sprouted grains, which may increase nutrient availability and digestibility. It’s often considered a healthier option because it’s higher in protein, fiber, and essential amino acids while being lower in gluten (though not gluten-free).
2. Do I need any special equipment to make Ezekiel bread at home?
While you don’t need highly specialized equipment, a few tools can make the process easier:
– Grain mill or high-powered blender: To grind the sprouted grains into a batter-like consistency.
– Sprouting jars or trays: For sprouting the grains and legumes before baking.
– Loaf pan: A standard 9×5-inch pan works well for shaping the bread.
– Food processor or stand mixer: Helps mix the dough thoroughly.
If you don’t have a grain mill, some recipes allow for blending the sprouted grains with water to create a thick batter.
3. How long does it take to sprout the grains for Ezekiel bread?
Sprouting times vary depending on the grain and environmental conditions (temperature, humidity), but here’s a general timeline:
– Soaking: 8–12 hours (overnight).
– Sprouting: 1–3 days, rinsing and draining the grains 2–3 times daily until tiny sprouts (about 1/8 to 1/4 inch long) appear.
Lentils and beans sprout faster (1–2 days), while wheat and spelt may take up to 3 days. The grains are ready when you see small tails emerging.
4. Can I make Ezekiel bread without a bread machine or oven?
Yes! While traditional Ezekiel bread is baked in an oven, you can adapt the recipe using alternative methods:
– Dehydrator: Spread the batter thinly on dehydrator sheets and dry at 115°F (46°C) for 8–12 hours until firm.
– Slow cooker: Line the slow cooker with parchment paper, pour in the batter, and cook on low for 4–6 hours.
– No-knead stovetop method: Shape the dough into flatbreads and cook in a skillet over low heat until golden.
Note that these methods may yield a denser or flatter texture compared to oven-baked loaves.
5. How should I store Ezekiel bread, and how long does it last?
Ezekiel bread has no preservatives, so proper storage is key:
– Room temperature: Wrap tightly in a cloth or beeswax wrap and store in a cool, dry place for 2–3 days.
– Refrigerator: Slice and store in an airtight container or bag for up to 1 week.
– Freezer: Slice and freeze in a sealed bag for up to 3 months. Thaw slices as needed or toast directly from frozen.
For best freshness, avoid storing it in plastic bags at room temperature, as this can promote mold growth.