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Ezekiel Bread Recipe

Ezekiel Bread Rcipe

A nutritious homemade Ezekiel bread made with sprouted grains and legumes. This hearty, protein-rich loaf is easy to make in just 4 steps and perfect for healthy breakfasts or sandwiches.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 16 slices
Course: bread
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups sprouted whole wheat flour
  • 1/2 cup sprouted spelt flour
  • 1/2 cup sprouted millet flour
  • 1/4 cup sprouted barley flour
  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 teaspoons sea salt
Legumes
  • 1/4 cup dried lentils cooked and mashed
  • 1/4 cup kidney beans cooked and mashed
Wet Ingredients
  • 1 1/4 cups warm water 105–110°F
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or maple syrup

Method
 

  1. Activate the yeast: In a large bowl, mix warm water, honey, and yeast. Let sit for 8–10 minutes until frothy.
  2. Prepare the base mixture: Stir in olive oil, mashed lentils, and mashed kidney beans until combined.
  3. Form the dough: Gradually add sprouted flours and salt. Mix until a dough forms, then knead for 8–10 minutes until slightly tacky.
  4. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 45–60 minutes until doubled in size.
  5. Shape and rest: Punch down the dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Let rest for 15 minutes.
  6. Bake: Bake at 375°F (190°C) for 30–35 minutes until golden brown and hollow-sounding when tapped.
  7. Cool and slice: Remove from pan and cool completely on a wire rack for at least 30 minutes before slicing.

Notes

 
  • Use room-temperature ingredients for best texture
  • Do not skip the rise time for proper structure
  • Sprouted grain dough is denser than regular dough
  • Cooling completely prevents a gummy interior