Wholesome Homemade Ezekiel Bread Recipe
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.
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.