Wholesome Homemade Ezekiel Bread Recipe

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I started making Ezekiel Bread because I wanted something more natural in my kitchen. I was tired of bread with long labels and unclear ingredients. I liked the idea of using real grains and simple steps.

This recipe became part of my routine. I want to help you make Ezekiel Bread with ease and confidence.

What Makes Ezekiel Bread Different

When you choose Ezekiel Bread, you are choosing a bread made from whole grains and legumes instead of refined flour. You are working with ingredients that stay close to their natural form. This Bread is known for its dense texture, rich flavor, and nourishing qualities.

This Bread is often chosen by people who want a filling bread that supports balanced eating. You do not rely on added sugars or processed flours. Instead, you build flavor through natural soaking and slow preparation.

Ingredient Overview

Core Ingredients You Will Use

You only need a few basic ingredients to make authentic Ezekiel Bread. Each one plays a clear role in the final loaf.

Whole wheat berries
These provide structure and body. They are the foundation of Ezekiel Bread.

Spelt or barley
These grains add depth and a slightly nutty flavor that balances the loaf.

Lentils
Lentils bring plant protein and help bind the dough naturally.

Soybeans
These support texture and improve the nutritional balance of Ezekiel Bread.

Water
Water is essential for soaking, blending, and forming the dough.

Yeast
Yeast allows gentle rising and improves texture.

Salt
Salt enhances flavor and helps control fermentation.

You do not need milk, chocolate, sugar, eggs, or butter for traditional Ezekiel Bread. Keeping the ingredients simple is what makes this bread unique.

Step by Step Preparation

Step One Soaking the Grains and Legumes

You begin by soaking all grains and legumes in water. This step softens them and prepares them for blending. You should soak long enough to allow the grains to absorb water fully. Proper soaking improves texture and makes Ezekiel Bread easier to digest.

Step Two Draining and Rinsing

Once soaking is complete, you drain all excess water. You rinse lightly to remove residue. This ensures your Bread dough does not become watery or loose.

Step Three Blending the Mixture

You blend the soaked grains and legumes until you get a thick batter. The texture should be grainy but smooth enough to mix. Avoid over blending because it can make Ezekiel Bread gummy.

Step Four Activating the Yeast

You mix yeast with warm water and allow it to rest. When it becomes slightly foamy, it is ready. This step helps your Bread rise gently.

Step Five Mixing the Dough

You combine the blended grains with yeast and salt. You mix slowly until everything is evenly incorporated. Ezekiel Bread dough is thicker than regular bread dough and that is expected.

Step Six First Rest Period

You cover the dough and let it rest. The dough will rise slightly but not double. Ezekiel Bread does not rise aggressively and that is part of its character.

Step Seven Shaping and Panning

You transfer the dough into a greased loaf pan. You smooth the top with wet hands to prevent sticking.

Step Eight Baking the Ezekiel Bread

You bake until the loaf is firm and lightly browned. The surface should feel solid when touched. Let the Bread cool fully before slicing.

Texture and Flavor Expectations

When you slice Ezekiel Bread, you will notice a tight crumb and rich aroma. This bread is not light or fluffy. Instead, it feels hearty and satisfying.

You may taste a mild nutty flavor with earthy notes. Ezekiel Bread pairs well with savory toppings and simple spreads. Toasting enhances the flavor and makes the texture more enjoyable.

If your Bread feels too wet or dense, it usually means the grains were not drained properly or the dough was over blended.

Helpful Tips

Making Ezekiel Bread becomes easier when you avoid common mistakes.

• Always soak grains fully before blending
• Drain well to prevent soggy dough
• Blend only until combined
• Do not expect a high rise
• Allow full cooling before slicing

You should also keep your expectations realistic. Ezekiel Bread is meant to be hearty and filling. Comparing it to white bread will only lead to disappointment.

Storage Instructions

Room Temperature Storage

You can store Your Bread at room temperature for short periods. Keep it in a breathable container and away from heat. This method works best for one or two days.

Refrigerator Storage

The refrigerator is ideal for Ezekiel Bread. It slows spoilage and keeps the loaf firm. Wrap the bread well to avoid dryness.

Freezer Storage

Freezing is the best long term option. Slice the Bread before freezing so you can remove only what you need. Wrap tightly to preserve texture and flavor.

Common Problems

If your Bread turns out too dense, your grains may not have soaked long enough. If it feels gummy, you likely over blended the mixture. If the bread cracks deeply, the oven temperature may be too high.

Learning Ezekiel Bread takes patience. Each batch helps you understand texture and timing better.

Why You Should Make Ezekiel Bread

When you make Ezekiel Bread yourself, you gain control. You know what goes into your loaf. You avoid preservatives and unnecessary additives.

You also build a routine that feels grounding. Preparing Ezekiel Bread connects you to traditional methods that focus on simplicity and care.

Homemade Ezekiel Bread often tastes better than store bought versions because it is fresh and customizable.

Wholesome Homemade Ezekiel Bread Recipe

Lara Stewart

Make your own wholesome homemade Ezekiel bread with this nourishing, protein-rich recipe made from sprouted grains and legumes. Enjoy a complete plant-based protein source with better digestion, increased energy, and a heartier taste.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Bread, Breakfast

Cuisine American

Servings 2 loaves

Calories 130 kcal

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Sprouting jar or tray with breathable cover
• Fine mesh strainer
• Grain mill or high-speed blender (for grinding sprouted grains)
• Wooden spoon or dough hook with stand mixer
• Clean kitchen towel or plastic wrap (for covering dough)
• Loaf pans (2 standard-size)
• Oven
• Cooling rack
• Sharp bread knife (for slicing)

Ingredients

  

Sprouted Grain and Legume Mix (You’ll need to sprout these before using:)

• 1 cup wheat berries
• 1/2 cup barley
• 1/4 cup spelt
• 1/4 cup millet
• 1/4 cup lentils green or red
• 2 tablespoons red kidney beans
• 2 tablespoons great northern beans

Dough Ingredients:

• 4 cups sprouted grains and legumes ground or blended
• 1/2 cup warm water filtered
• 1/4 cup olive oil optional, for softer crumb
• 2 teaspoons salt
• 2 tablespoons honey or maple syrup optional
• 2 1/4 teaspoons active dry yeast 1 packet

Instructions

 

Sprout the Grains and Legumes:

• Rinse grains and legumes thoroughly.
• Soak in a large bowl with filtered water for 8 to 12 hours.
• Drain and rinse. Spread on a tray or sprouting jar and allow to sprout for 48 to 72 hours, rinsing twice daily.
• Once sprouted (white tails visible), pat dry and prepare for grinding.

Prepare the Dough:

• Grind sprouted grains and legumes using a grain mill or high-speed blender.
• In a mixing bowl, combine 4 cups of the sprouted flour with warm water, yeast, salt, oil (optional), and honey (optional).
• Stir until a sticky dough forms.

Knead and Rise:

• Knead the dough by hand or with a dough hook for 8 to 10 minutes.
• Place in a greased bowl, cover with a damp cloth, and let rise for 1 to 2 hours in a warm area until doubled.
  

Shape and Final Rise:

• Punch down the dough, divide, and shape into two loaves.
• Place into greased loaf pans. Let rise again for 45 to 60 minutes.

Bake:

• Preheat oven to 350°F (175°C).
• Bake for 50 to 60 minutes until golden brown and hollow-sounding when tapped.
• Cool completely before slicing.

Notes

You can adjust the ratio of grains for personal taste.

For gluten-free variation, use gluten-free sprouted grains and a binding agent like psyllium husk.

Store at room temperature for up to 5 days or freeze slices for up to 3 months.

Keyword ezekiel bread recipe, healthy bread recipe, homemade ezekiel bread recipe, sprouted grain bread

Frequently Asked Questions

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