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Freshly baked sliced Ezekiel bread loaf showing a dense, seed-studded grain crumb on a wooden cutting board.

Ezekiel Bread Recipe

An authentic, nutrient-dense sprouted grain bread made from wheat, spelt, barley, millet, lentils, and soybeans for a complete plant protein profile.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Breakfast, Side Dish, Snack
Cuisine: American, Middle Eastern
Calories: 160
Ingredients Method Notes

Ingredients
  

Sprouted Grain & Legume Base
  • 2.5 cups Hard red winter wheat berries organic, whole raw
  • 0.5 cup Spelt berries whole raw
  • 0.5 cup Hulled barley whole raw
  • 0.5 cup Millet whole raw
  • 0.25 cup Green lentils dried raw
  • 0.25 cup Small yellow soybeans dried raw
Dough Liquid & Leavening
  • 1.75 cups Warm water 105°F–110°F
  • 1 tbsp Active dry yeast
  • 2 tbsp Raw honey or maple syrup
  • 2 tbsp Extra virgin olive oil
  • 1.5 tsp Fine sea salt

Method
 

  1. Soak wheat, spelt, barley, millet, lentils, and soybeans in filtered water for 12 hours. Drain and germinate in sprouting jars for 24 to 48 hours, rinsing twice daily until 1/16-inch sprouts appear.
  2. Grind damp sprouted grain mix in a food processor or heavy meat grinder into a coarse, cohesive paste.
  3. In a stand mixer, combine warm water, honey, and yeast. Let bloom for 10 minutes until frothy.
  4. Add olive oil, sea salt, and sprouted grain paste to yeast mixture. Knead with dough hook for 8-10 minutes until elastic.
  5. Place dough in oiled bowl, cover, and let rise for 60-75 minutes until increased in size by 50%.
  6. Shape dough into a loaf, transfer to a greased 8.5x4.5-inch loaf pan, and proof for 40 minutes until crowning above pan.
  7. Bake at 350°F (175°C) for 45-50 minutes until golden brown and internal temperature reaches 190°F-200°F. Cool fully before slicing.

Notes

Be careful not to overheat grains during processing. Cool loaf completely for 2 hours before slicing to avoid gumminess inside.