Description
This Homemade Ezekiel Bread Recipe is a testament to simple, wholesome eating that tastes amazing. It’s a cherished tradition for a mom of three, providing peace of mind knowing exactly what goes into her family’s bodies. Superior to store-bought versions, this sprouted grain bread offers impressive nutritional value, packed with fiber and protein, and the satisfaction of baking from scratch. It serves as a nourishing foundation for countless meals and helps maintain a healthier pantry.
Ingredients
1 cup Hard Red Wheat Berries
1/2 cup Barley
1/2 cup Spelt Berries
1/4 cup Lentils (green or brown)
1/4 cup Millet
1/4 cup Great Northern Beans
1 1/2 cups Warm Water (105-115°F)
2 1/4 teaspoons Active Dry Yeast (1 packet)
1/4 cup Honey or Maple Syrup
2 tablespoons Olive Oil (plus extra for bowl)
1 1/2 teaspoons Fine Sea Salt
Instructions
- Sprout the Grains: Combine all grains and legumes in a large bowl. Rinse thoroughly, then soak in plenty of water overnight. Drain and rinse, then place in a large jar or colander, covered with a breathable cloth. Rinse and drain twice daily for 2-3 days until small sprouts appear
- Grind the Grains: Once sprouted, place the sprouted grains into a high-speed blender or grain mill. Add 1/2 cup of the warm water and blend until a coarse flour forms
- Activate Yeast: In a large mixing bowl, combine the remaining 1 cup warm water, yeast, and honey. Let sit for 5-10 minutes until foamy
- Combine Ingredients: Add the ground sprouted grains, olive oil, and salt to the yeast mixture. Mix with a spoon until a shaggy dough forms
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic
- First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size
- Shape and Second Rise: Gently punch down the dough. Shape it into a loaf and place it in a greased 9×5-inch loaf pan. Cover and let rise again for 30-45 minutes, or until nearly doubled
- Bake: Preheat your oven to 375°F (190°C). Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 200-210°F
- Cool: Remove the loaf from the pan immediately and let cool completely on a wire rack before slicing
Notes
The sprouting process takes 2-3 days, so plan ahead.
Always use fresh yeast; old yeast will kill your rise.
Ensure your water temperature for activating yeast is just right (105-115°F); too hot will kill it, too cold won’t activate it.
Don’t skimp on kneading; it develops the gluten for a good texture.
Allow ample time for both rises; patience truly pays off.
Let your Homemade Ezekiel Bread cool completely before slicing to prevent a gummy texture.
Store in an airtight container at room temperature for up to 3-4 days, or slice and freeze in a freezer-safe bag for up to 3 months.
Reheat individual slices in the toaster or a warm oven until lightly crisp.
For sweeteners, swap honey for maple syrup or agave nectar.
Substitute with a similar sprout-able grain like rye or quinoa if specific grains are unavailable, ensuring the total amount remains the same.
Add 1 tablespoon of vital wheat gluten for an extra chewy loaf.
Mix in 1/4 cup of flax seeds or sunflower seeds for added texture and nutrition.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150 kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: ezekiel bread, sprouted grain bread, homemade bread, healthy bread, whole grain, baking