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Recipe For Ezekiel Bread With Sprouted Grains​

Ezekiel Bread with Sprouted Grains Recipe

Ezekiel bread, an ancient and highly nutritious bread, is made from sprouted grains like wheat, barley, spelt, and lentils. The process of sprouting enhances the nutritional value of the grains, increasing their protein, fiber, and vitamin content. This bread is dense, hearty, and rich in essential amino acids, making it a healthy choice for those seeking a more wholesome alternative to traditional bread.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wheat berries
  • 1 cup barley
  • 1/2 cup spelt berries
  • 1/2 cup lentils green or brown
  • 2 cups water for sprouting
  • 1 1/2 cups warm water for the dough
  • 1/4 cup olive oil or melted coconut oil
  • 1 tablespoon honey or maple syrup optional
  • 2 teaspoons sea salt
  • 1 packet active dry yeast or 2 1/4 teaspoons
  • 1 1/2 cups whole wheat flour or more as needed

Equipment

  • Large bowl
  • Strainer
  • Food processor or grain mill
  • Mixing spoon
  • 9x5-inch loaf pan
  • Clean towel or plastic wrap
  • Oven

Method
 

  1. Sprout the grains: Soak wheat, barley, spelt, and lentils for 12-24 hours. Drain and let them sprout for 1-2 days.
  2. Grind the grains: Grind the sprouted grains into flour.
  3. Make the dough: Mix the ground grains, warm water, oil, honey, yeast, and salt in a bowl. Add flour and stir to form dough.
  4. Knead and rise: Knead dough for 10 minutes. Let it rise for 2-3 hours.
  5. Shape and second rise: Shape the dough into a loaf and let it rise for 1 hour.
  6. Bake: Bake at 350°F (175°C) for 30-35 minutes.
  7. Cool and slice: Let the bread cool before slicing. Enjoy!

Notes

  • Sprouting Tip: Be sure not to let the grains over-sprout, as this can affect the texture of the bread. Small, short sprouts (about 1/4 inch) are ideal.
  • Flour Alternatives: If you prefer a gluten-free version, try substituting the wheat flour with a gluten-free flour blend, though the bread's texture may differ.
  • Storage: Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
  • Additional Flavor: For a different twist, consider adding a tablespoon of ground flaxseed or chia seeds to the dough for extra fiber and omega-3s.
  • Recipe For Ezekiel Bread With Sprouted Grains​