Ezekiel bread recipe yields dense, nutritious sprouted-grain loaves made from a blend of wheat berries, legumes, and ancient grains. It’s loaded with fiber and plant protein and makes hearty slices for toast, sandwiches, or toasting.
Prep Time: 20 mins • Cook Time: 45 mins • Additional Time (proofing): 1 hr • Total Time: 2 hrs 5 mins • Servings: 24 slices • Yield: 2 loaves
Ingredients
- 4 cups warm water (110°F / 45°C)
- 1 cup honey
- 1/2 cup olive oil
- 2 (0.25 oz) packages active dry yeast
- 2 1/2 cups wheat berries
- 1 1/2 cups spelt flour
- 1/2 cup barley (hulled)
- 1/2 cup millet
- 1/4 cup dry green lentils
- 2 tablespoons dry Great Northern beans
- 2 tablespoons dry kidney beans
- 2 tablespoons dried pinto beans
- 2 tablespoons salt (adjust to taste)
Note: This version calls for grinding whole grains and dry beans into fresh flour. If you don’t have a grain mill, substitute an equivalent weight of store-bought sprouted grain flour blend.
Directions
Step 1
In a large mixing bowl, combine warm water, honey, olive oil, and yeast. Stir and let sit 3–5 minutes until foamy.
Step 2
Combine wheat berries, spelt flour, barley, millet, lentils, Great Northern beans, kidney beans, and pinto beans in a dry mixing bowl. Grind to a fine flour in a grain mill (work in batches).
Step 3
Add the freshly milled flour mixture and salt to the yeast mixture, stirring until well combined. The dough will be loose and slightly sticky.
Step 4
Cover the bowl and let dough rise until it reaches near the top of greased 9×5-inch loaf pans, about 1 hour (dough rise may be slower due to whole grains).
Step 5
Preheat oven to 350°F (175°C). Bake loaves 45–50 minutes until golden brown and the internal temperature reads 190–200°F (88–93°C). Cool on a wire rack before slicing.
Cook’s Note
Because you’re using whole grains and legumes, the dough won’t behave like white-flour dough — it will be denser and slower to rise. For a taller loaf, let the dough do a second brief rise after pouring into pans. If you can’t mill your own flour, use a commercial sprouted grain flour blend at the same total weight.
How to Store
Cool completely then wrap loaves tightly. Store at room temperature up to 3 days or refrigerate up to 1 week. For longer storage, slice and freeze up to 3 months — toast directly from frozen.
Nutrition Facts (per slice)
Calories 221 • Total Fat 5g • Saturated Fat 1g • Sodium 585mg • Total Carbohydrate 40g • Dietary Fiber 5g • Total Sugars 12g • Protein 6g • Calcium 17mg • Iron 2mg • Potassium 175mg