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Ezekiel Bread Recipes Ultimate Homemade Sprouted Loaf

Ezekiel Bread Recipes: Homemade Sprouted Loaf

A nutrient-rich, high-protein homemade Ezekiel bread made from a blend of sprouted grains and legumes for optimal digestibility and deep nutty flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 hours 30 minutes
Servings: 24 servings
Course: Bread
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Sprouted Grain Flour Base
  • 2.5 cups Sprouted Whole Wheat Flour milled from sprouted hard red wheat
  • 1 cup Sprouted Spelt Flour
  • 0.5 cup Sprouted Barley Flour
  • 0.25 cup Sprouted Millet Flour
  • 0.25 cup Sprouted Lentil Flour green or red lentils
  • 2 tbsp Sprouted Soy Bean Flour or Yellow Pea Flour
  • 0.33 cup Vital Wheat Gluten essential for structural lift
Liquids & Leavening
  • 2 cups Filtered Water warmed to 105°F - 110°F
  • 1 tbsp Active Dry Yeast 1.5 packets
  • 2 tbsp Raw Honey or maple syrup
  • 2 tbsp Extra Virgin Olive Oil
  • 1.5 tsp Fine Sea Salt

Method
 

  1. In the bowl of a stand mixer, combine warm water (105°F-110°F), honey, and active dry yeast. Let stand for 7-10 minutes until frothy.
  2. Add olive oil, sea salt, vital wheat gluten, and half of the sprouted flour mixture. Whisk on low speed using the paddle attachment until blended.
  3. Gradually incorporate the remaining sprouted flour mixture. Switch to the dough hook attachment and knead on medium-low speed for 8-10 minutes until elastic and slightly tacky.
  4. Transfer dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 60-75 minutes, or until doubled in size.
  5. Punch down the dough, divide into two equal portions, shape into loaves, and place into two greased 8.5 x 4.5-inch loaf pans.
  6. Cover loosely and proof for 35-45 minutes until dough rises approximately 1 inch above the pan rims.
  7. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes until internal core temperature reaches 195°F-200°F.
  8. Turn out onto a wire rack and cool completely for at least 2 hours before slicing.

Notes

Always measure flour by weight for exact precision. Ensure the bread cools completely before slicing to prevent a gummy texture.