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Ezekiel Bread

A hearty, nutritious bread made from sprouted grains and legumes, offering complete protein, rich flavor, and a wholesome texture perfect for breakfast or sandwiches.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Bread
Cuisine: Middle Eastern
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup sprouted wheat berries
  • 1/2 cup sprouted barley
  • 1/2 cup sprouted lentils
  • 1/4 cup sprouted chickpeas
  • 1 1/2 cups warm water
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast
  • 3 cups whole wheat flour

Equipment

  • Loaf pan
  • Mixing bowls
  • Measuring cups and spoons
  • Stand mixer or wooden spoon
  • Kitchen towel
  • Oven

Method
 

  1. Soak 1 cup sprouted wheat berries, 1/2 cup sprouted barley, 1/2 cup sprouted lentils, and 1/4 cup sprouted chickpeas in water overnight or at least 8 hours.
  2. Preheat oven to 350°F (175°C) and grease a loaf pan.
  3. In a small bowl, combine 1 1/2 cups warm water (110°F/43°C) and 2 1/4 teaspoons active dry yeast; let sit for 5 minutes until frothy.
  4. In a large bowl, whisk together 3 cups whole wheat flour and 1 teaspoon salt.
  5. Pour the yeast mixture into the flour mixture and stir until a sticky dough forms.
  6. Fold in the soaked sprouted grains until evenly distributed.
  7. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
  8. Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
  9. Punch down the dough, shape into a loaf, and place it into the greased loaf pan; cover and let rise for an additional 30 minutes.
  10. Bake in the preheated oven for 60 minutes or until the crust is golden brown and the internal temperature reaches 190°F (88°C).
  11. Remove the bread from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a vegan version, substitute honey with maple syrup. Store bread wrapped in plastic wrap in the refrigerator for up to 1 week or freeze sliced for up to 3 months.