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Recipe for Ezekiel Bread

Recipe for Ezekiel Bread

This homemade Ezekiel-style bread combines sprouted grains and legumes for a hearty loaf with a wholesome flavor. Follow these practical tips to make a tender, flavorful loaf at home.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest / rise time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 16 slices
Course: bread
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 cups sprouted wheat flour
  • ½ cup barley flour
  • ¼ cup brown rice flour or millet flour
  • ¼ cup lentil flour
  • 2 tablespoons bean flour optional
  • 2¼ teaspoons active dry yeast
  • 1¼ cups warm water
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons olive oil
  • 1½ teaspoons salt

Method
 

  1. Combine the dry ingredients: Mix the sprouted wheat, barley, rice or millet, lentil flour, optional bean flour, yeast, and salt in a large bowl.
  2. Add the wet ingredients: Stir in the warm water, honey or maple syrup, and olive oil until a dough forms.
  3. Knead the dough: Knead until the dough becomes cohesive and elastic. Add a little flour or water if needed to adjust the consistency.
  4. Let the dough rise: Cover and leave in a warm place until noticeably expanded.
  5. Shape the loaf: Transfer the dough to a greased 9 × 5-inch loaf pan and smooth the top.
  6. Proof again: Let the dough rise until puffy.
  7. Bake: Bake at 350°F (175°C) for approximately 35–40 minutes, or until fully baked.
  8. Cool: Allow the loaf to cool completely before slicing.

Notes

Use a blend of sprouted grains and legumes for a hearty loaf with a wholesome flavor. Allow enough time for rising and let the bread cool completely before slicing.