recipe ezekiel bread
The Best recipe ezekiel bread
What I love most about this recipe is how versatile it is. You can make it in a loaf pan for sandwiches, or shape it into rolls for burgers or dinner sides. It’s perfect for meal prep because it freezes well, and it’s a great way to get more fiber and protein into our diet without anyone complaining. My husband, who usually turns his nose up at “health food,” will happily eat two slices with butter. It’s one of those rare recipes that checks all the boxes—nutritious, easy to make, and something the whole family actually enjoys. If you’re looking for a bread that’s better for you but doesn’t taste like you’re sacrificing flavor, this is it.
Ezekiel Bread
A nutritious and protein-rich bread inspired by the biblical recipe, made from sprouted grains and legumes. This hearty loaf is packed with fiber, vitamins, and minerals for a wholesome addition to any meal.
🥘Ingredients
- 1/2 cup wheat berries
- 1/4 cup barley
- 1/4 cup millet
- 1/4 cup lentils
- 1/4 cup soybeans
- 2 tbsp large lima beans or kidney beans
- 4 cups whole wheat flour (or sprouted wheat flour)
- 1 1/2 cups warm water (adjust as needed)
- 1/4 cup honey or molasses
- 1/4 cup olive oil
- 1 tsp salt
- 2 1/4 tsp active dry yeast (1 packet)
👨🍳Directions
-
1
Soak the grains and legumes: Rinse the wheat berries, barley, millet, lentils, soybeans, and beans thoroughly. Place them in a large bowl, cover with water (about 2 inches above the grains), and soak for 8-12 hours or overnight. -
2
Drain and sprout: Drain the soaked grains and legumes in a colander. Rinse well and leave them in the colander, covered with a clean kitchen towel, for 1-2 days to sprout. Rinse and drain every 8-12 hours until small sprouts appear. -
3
Grind the sprouted grains: Once sprouted, grind the grains and legumes in a food processor or grain mill until they form a thick, dough-like paste. Add a little water if needed to help with grinding. -
4
Prepare the dough: In a large mixing bowl, combine the ground sprouted grains, whole wheat flour, warm water, honey, olive oil, salt, and yeast. Mix until a sticky dough forms. Adjust water or flour as needed for consistency. -
5
First rise: Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour or until doubled in size. -
6
Shape the loaf: Grease a 9×5-inch loaf pan. Punch down the dough and shape it into a loaf. Place it in the prepared pan. -
7
Second rise: Cover the loaf pan with a towel and let the dough rise for another 30-45 minutes until it rises above the pan. -
8
Preheat the oven to 350°F (175°C). -
9
Bake the bread: Place the loaf pan in the preheated oven and bake for 40-50 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. -
10
Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
🔧Equipment
- Large mixing bowl
- Colander
- Food processor or grain mill
- Loaf pan (9×5-inch)
- Clean kitchen towel
- Oven
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ezekiel Bread Works
❓ Frequently Asked Questions About Ezekiel Bread
1. What is Ezekiel bread and how is it different from regular bread?
Ezekiel bread is a type of sprouted grain bread made from a combination of whole grains and legumes, including wheat, barley, millet, lentils, soybeans, and spelt. Unlike regular bread, which is typically made from refined flour, Ezekiel bread uses sprouted grains, which increases nutrient availability and digestibility. It’s also free from added sugars, preservatives, and artificial ingredients, making it a healthier alternative.
2. Is Ezekiel bread gluten-free?
No, Ezekiel bread is not gluten-free because it contains wheat, barley, and spelt, all of which contain gluten. If you have celiac disease or gluten sensitivity, you should avoid Ezekiel bread and opt for gluten-free sprouted grain bread instead.
3. How should I store Ezekiel bread to keep it fresh?
Ezekiel bread has a shorter shelf life than regular bread due to its lack of preservatives. To keep it fresh, store it in the refrigerator for up to a week or freeze it for up to three months. If freezing, slice the bread first for easy thawing. Avoid leaving it at room temperature for more than a few days, as it can mold quickly.
4. Can I make Ezekiel bread at home, and what’s the basic process?
Yes, you can make Ezekiel bread at home! The basic process involves soaking and sprouting the grains and legumes (wheat, barley, millet, lentils, soybeans, and spelt) for 1–3 days until they sprout. Then, blend the sprouted mixture into a dough, let it rise, and bake it like traditional bread. Homemade versions may vary in texture but retain the nutritional benefits of store-bought Ezekiel bread.
5. Is Ezekiel bread suitable for diabetics?
Ezekiel bread is often considered a better option for diabetics compared to white or refined bread because it has a lower glycemic index due to its sprouted grains and lack of added sugars. However, it still contains carbohydrates, so portion control is important. Always consult a healthcare provider or dietitian to determine if it fits into your meal plan.
