📝 About This Recipe
Inspired by the ancient biblical recipe, this Ezekiel bread is a nutritional powerhouse crafted from a harmony of sprouted grains and legumes. Unlike traditional loaves, the sprouting process unlocks vital nutrients and creates a complex, nutty flavor profile with a dense, satisfying crumb. This flourless-style loaf is naturally vegan, rich in complete protein, and offers a rustic, earthy taste that elevates any healthy breakfast or artisanal sandwich.
🥗 Ingredients
The Grains & Legumes to Sprout
- 2 cups Hard Red Wheat Berries (organic, non-GMO preferred)
- 1 cup Spelt Berries (provides a mild, sweet nuttiness)
- 1/2 cup Hulled Barley (ensure it is not pearled barley for proper sprouting)
- 1/2 cup Millet (adds a lovely golden hue and crunch)
- 1/4 cup Green Lentils (adds protein and moisture)
- 2 tablespoons Great Northern Beans (dry, un-soaked)
- 2 tablespoons Kidney Beans (dry, un-soaked)
Dough Components
- 1 cup Warm Water (approx. 105-110°F)
- 1 tablespoon Active Dry Yeast
- 1/4 cup Honey or Agave Nectar (to feed the yeast and balance the earthiness)
- 1/3 cup Olive Oil (extra virgin for better flavor)
- 2 teaspoons Sea Salt (fine grain)
- 1/4 cup Vital Wheat Gluten (optional, helps with rise in dense sprouted breads)
👨🍳 Instructions
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1
Begin by rinsing all grains and legumes thoroughly in a fine-mesh sieve. Place them in a large glass jar or bowl, cover with filtered water, and soak for 12-24 hours.
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2
Drain the water and rinse again. Place the damp grains back in the jar with a breathable mesh lid. Rinse and drain every 8 hours for 1-2 days until you see tiny white sprouts (about 1/8 inch) emerging.
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3
Once sprouted, give the grains a final rinse and drain well. Use a high-powered blender or a food processor to grind the wet sprouted grains into a coarse, thick paste. It should look like a mash, not a liquid.
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4
In a small bowl, combine the warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes frothy and active.
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5
In a large stand mixer bowl, combine the sprouted grain mash, olive oil, and sea salt. Pour in the yeast mixture and stir to combine.
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6
Add the vital wheat gluten (if using). Use the dough hook attachment to knead the mixture on low speed for 8-10 minutes. The dough will be much stickier than traditional flour dough; this is normal.
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7
Lightly oil a large bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for about 60-90 minutes, or until it has nearly doubled in size.
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8
Gently punch down the dough and divide it into two equal portions. Shape them into loaves and place them into two greased 9x5 inch loaf pans.
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9
Cover the pans and let the dough rise again for 45-60 minutes. It should rise just above the rim of the pans.
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10
Preheat your oven to 350°F (175°C). Place the pans on the center rack.
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11
Bake for 50-60 minutes. The crust should be a deep golden brown and the loaf should sound hollow when tapped on the bottom.
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12
Remove the bread from the pans immediately and place on a wire rack. Brush the tops with a little olive oil for a softer crust.
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13
Allow the bread to cool completely (at least 2 hours) before slicing. This is crucial as the interior continues to set while cooling.
💡 Chef's Tips
Ensure your grains are 'whole' and 'raw'; pearled or heat-treated grains will not sprout. If the dough is too wet to handle, add a few tablespoons of whole wheat flour until it holds its shape. Do not over-sprout the grains; once the 'tail' is the length of the grain, it is ready. Over-sprouting makes the bread bitter. Store the bread in the refrigerator for up to a week or slice and freeze for up to 3 months, as it lacks preservatives. For a deeper flavor, add 1 tablespoon of molasses to the dough mixture.
🍽️ Serving Suggestions
Toast a slice and top with smashed avocado, red pepper flakes, and a squeeze of lemon. Serve warm with a thick layer of almond butter and sliced bananas for a protein-packed breakfast. Use as the base for a Mediterranean veggie sandwich with hummus, sprouts, and roasted peppers. Pair a toasted slice with a hearty lentil soup or a kale salad. Enjoy a slice lightly drizzled with raw honey and a sprinkle of cinnamon.