Ezekiel bread, made from whole sprouted grains, is a hearty, nutritious bread packed with fiber, protein, and essential vitamins and minerals. This homemade recipe uses sprouted wheat, barley, spelt, millet, and lentils to create flavorful loaves with a wonderfully moist, dense texture.
The Many Benefits of Ezekiel Bread
Because it uses sprouted whole grains, Ezekiel bread offers more nutrition compared to regular bread:
- Higher protein – The sprouting process increases amino acids and vitamin content. Just two slices provide 8 grams of filling protein.
- More fiber – With 8 grams of fiber per two slice serving, this bread aids digestion and heart health.
- Rich in nutrients – Ezekiel bread contains beta carotene, folate, vitamin C, calcium, iron, and zinc.
- Low glycemic – The complex carbohydrates and fiber means Ezekiel bread impacts blood sugar gradually for steady energy.
- Easier to digest – Sprouting neutralizes antinutrients like phytic acid in grains and makes digestion easier.
Tips for Making Great Homemade Ezekiel Bread
- Soak the grains, seeds, and legumes for at least 12 hours before use for optimal sprouting. This boosts nutrients and flavor.
- Grind the soaked mixture well so the dough comes together and rises properly.
- Let the dough rise twice – once after mixing, again after shaping. This results in lighter, airier texture.
- Bake the bread low and slow, around 350°F for 50 minutes, until deep golden brown for best flavor and moisture retention.
- Allow it to cool completely before slicing for clean cuts that don’t crush the interior crumb.
With just a bit of planning, you can make amazing Ezekiel bread at home that beats store-bought. Slice up this wholesome, nutritious bread for avocado toast, sandwiches, and more!
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Ezekiel Bread Recipe
Hearty, Wholesome Homemade Ezekiel Bread
- Total Time: 70 minutes + soaking and rinsing time
- Yield: 2 loaves 1x
Ingredients
2 1/2 cups wheat berries
1 1/2 cups spelt berries
1/2 cup barley
1/4 cup millet
1/4 cup lentils
2 tablespoons dry active yeast
2 tablespoons honey
1/4 cup olive oil
1 tablespoon salt
6 cups warm water
Instructions
Combine the wheat berries, spelt berries, barley, millet, and lentils in a large bowl. Soak in water overnight.
Drain the soaked grains and blend in a food processor until it forms a rough dough-like consistency.
In a large mixing bowl, combine the yeast and honey with 1 cup warm water. Let it sit for 10 minutes to activate the yeast.
Add the ground grain mixture to the yeast, then add the olive oil, salt, and the remaining water. Mix until all the ingredients are well incorporated.
Cover the dough and let it rise for about an hour, or until it has doubled in size.
Preheat the oven to 350°F (175°C) and grease two loaf pans.
Divide the dough equally into the loaf pans and let it rise again for about 20 minutes.
Bake for 50 minutes or until the bread is golden brown and sounds hollow when tapped.
Let the bread cool before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
