recipe for ezekiel bread with sprouted grains
- The Best recipe for ezekiel bread with sprouted grains
- Sprouted Ezekiel Bread with Whole Grain Flour
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Sprouted Ezekiel Bread with Whole Grain Flour Works
- ❓ Frequently Asked Questions About Sprouted Ezekiel Bread with Whole Grain Flour
The Best recipe for ezekiel bread with sprouted grains
I also appreciate how versatile it is for different occasions. Whether it’s a quick breakfast for the family, a side for a weekend brunch, or even a base for a hearty sandwich at lunch, it never fails to be a crowd-pleaser. My husband and I have used it for everything from toast with avocado and smoked salmon to grilled cheese with a sprinkle of everything bagel seasoning. And because it’s made with sprouted grains, it’s gentler on digestion than many other breads, which means fewer stomach issues for my kids when they’re eating school lunches or traveling. It’s that kind of bread that makes healthy eating feel effortless, not like a chore. Plus, the way it looks—soft, slightly chewy, and with that distinct nutty flavor—makes it feel like a treat, even when you’re not serving it as dessert. My kids will eat it straight from the bagel, and honestly, I don’t blame them. It’s just good.
Sprouted Ezekiel Bread with Whole Grain Flour
A wholesome, gluten-free bread made with sprouted einkorn and barley grains, rich in nutrients and perfect for toast or sandwiches. High in protein and fiber for sustained energy.
🥘Ingredients
- 2 cups sprouted einkorn flour
- 1 cup sprouted barley flour
- 1 cup whole wheat flour
- 1 tsp salt
- 1 tsp active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
- 1 tbsp chia seeds
- 1 tbsp flaxseeds
- 1/2 cup chopped walnuts or almonds
👨🍳Directions
-
1
In a large mixing bowl, combine sprouted einkorn flour, barley flour, whole wheat flour, salt, and yeast. Stir in olive oil and warm water until a dough forms. -
2
Knead the dough for 8-10 minutes until smooth and elastic. If using a stand mixer, attach the dough hook and mix on medium speed for 5-7 minutes. -
3
Let the dough rest for 10 minutes, then divide into 12 equal portions. Roll each portion into a ball and place them on a floured surface. Roll each ball into a 1/4-inch thick rectangle. -
4
Optional: Add chia seeds, flaxseeds, or chopped nuts to the dough and mix well before rolling. Place rolled dough pieces on a parchment-lined baking sheet. -
5
Cover the baking sheet with a damp towel and let the dough rise in a warm place for 30-45 minutes, or until it has doubled in size. -
6
Preheat the oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until the edges are golden brown and the bread sounds hollow when tapped on the bottom.
🔧Equipment
- Mixing bowl
- Kneading surface or stand mixer with dough hook
- Oven
- Baking sheet
- Parchment paper
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- Ensure your yeast is fresh by checking if it bubbles within 5 minutes when mixed with warm water and a pinch of sugar.
- For extra flavor, add a pinch of nutritional yeast or a small amount of honey to the dough.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Substitutions
- Replace sprouted einkorn flour with certified gluten-free einkorn flour if needed.
- Use a combination of other sprouted grains like spelt or kamut for a different flavor profile.
Preparation
- Sprouting grains yourself can be done by soaking them in water for 8-12 hours, then rinsing and using them directly in the recipe.
Watch Video Of How Sprouted Ezekiel Bread with Whole Grain Flour Works
❓ Frequently Asked Questions About Sprouted Ezekiel Bread with Whole Grain Flour
What is the difference between Ezekiel bread and regular bread?
Ezekiel bread is made with sprouted whole grains, legumes, and nuts, unlike regular bread, which typically relies on refined flours and additives. The sprouting process enhances digestibility, increases nutrient availability, and reduces anti-nutrients, making Ezekiel bread a more nutrient-dense and healthier option. It also contains no gluten in its original form (though some versions may be fortified with gluten-containing grains).
—
How long does it take to make Ezekiel bread from scratch using sprouted grains?
Making Ezekiel bread from scratch with sprouted grains usually takes 4–5 days, including soaking, sprouting, and baking. The process involves soaking the grains and legumes overnight, then sprouting them for 2–3 days before mixing, kneading, and baking. Patience is key since the sprouting step is crucial for texture and nutrition.
—
Can I substitute any ingredients if I don’t have all the required grains (like lentils, chickpeas, or millet) for Ezekiel bread?
While traditional Ezekiel bread requires a mix of sprouted grains and legumes (like brown rice, millet, barley, lentils, and chickpeas), you can experiment with substitutions—though texture and nutrition may vary. Some alternatives include:
– Quinoa or amaranth (instead of millet or barley)
– Black beans or kidney beans (if chickpeas aren’t available)
– Oats or sorghum (for a grain-free or gluten-free twist)
However, for the best results, stick to the original mix for optimal sprouting benefits.
—
Why does Ezekiel bread taste so different from store-bought bread?
Ezekiel bread’s unique flavor comes from its whole-grain, legume, and sprouted ingredients, which create a nutty, earthy, and slightly sweet taste. Unlike refined white bread, it has a denser, heartier texture due to the sprouting process, which breaks down fibers for easier digestion. Some people describe it as having a mildly tangy or fermented note from natural enzymes and probiotics present in the ingredients.
—
How can I store Ezekiel bread to keep it fresh longer?
To maintain freshness, store Ezekiel bread in an airtight container or bag at room temperature for 3–5 days. For longer storage (up to 2 weeks), freeze it in slices or as a loaf. To reheat, toast it lightly or warm slices in a toaster or oven. Avoid plastic wrap, as it can cause moisture buildup and make the bread soggy. If stored properly, it retains texture and flavor well!
