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!
You might also like our Gluten-Free Coconut Flour Banana Bread.
Print 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
4–5 cups warm water (divided)
1–2 cups while wheat flour (for additional structure)
Instructions
Soak and Prepare Grains:
In a large bowl, combine the wheat berries, spelt berries, barley, millet, and lentils. Soak in water overnight. Drain the soaked grains thoroughly the next day to remove excess moisture.
Blend Grains:
Transfer the soaked, drained grains to a food processor. Blend until a rough dough-like consistency forms. If the mixture seems too wet, drain again or adjust later with flour.
Activate Yeast:
In a large mixing bowl, combine the yeast and honey with 1 cup warm water (110°F/43°C). Let sit for 10 minutes, or until foamy.
Combine Ingredients:
Add the grain mixture to the activated yeast. Then add the olive oil and salt. Gradually add 3–4 more cups of warm water, along with the whole wheat flour, mixing until a sticky but manageable dough forms. Adjust with extra flour or water if necessary to achieve a dough that holds together without being overly wet.
Knead the Dough:
Knead the dough for 5–8 minutes in the bowl or on a lightly floured surface, until it becomes slightly elastic. This will help build structure and improve the final texture.
First Rise:
Cover the dough with a clean cloth and let it rise for about 1–1.5 hours, or until doubled in size.
Prepare for Baking:
Preheat your oven to 350°F (175°C) and grease two loaf pans. Punch down the dough, then divide it equally between the two pans. Let the dough rise again in the pans for about 20 minutes.
Bake:
Bake the loaves for 45–50 minutes, or until golden brown and they sound hollow when tapped on the bottom.
Cool and Serve:
Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
