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Ezekiel Bread with Sprouted Grains

Ezekiel Bread with Sprouted Grains

A true flourless loaf made entirely from living, sprouted grains and legumes. This high-protein homemade bread is incredibly nutrient-dense, perfectly chewy, and naturally vegan. Developed and meticulously tested for the perfect sprout timing.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Bread, Breakfast, Side Dish
Cuisine: American, Healthy
Calories: 145
Ingredients Method Notes

Ingredients
  

The Sprouting Mix
  • 1 cup Hard red or white wheat berries Must be whole and viable
  • 1/2 cup Spelt berries Whole
  • 1/4 cup Hulled barley Do NOT use pearl barley
  • 1/4 cup Millet Whole
  • 1/4 cup Green or brown lentils Whole, not split
  • 1/4 cup Great Northern beans or soybeans Dry
The Dough Additions
  • 1/4 cup Warm water 105°F to 110°F
  • 1 packet Active dry yeast 2 1/4 teaspoons
  • 1 tablespoon Honey or maple syrup To feed the yeast
  • 3 tablespoons Vital wheat gluten Highly recommended for texture
  • 1.5 teaspoons Fine sea salt

Method
 

  1. Day 1 (Soaking): Rinse all the grains and legumes thoroughly. Place them in a large glass bowl or two large mason jars. Cover with at least 3 inches of filtered, room-temperature water. Soak for 12 to 18 hours.
  2. Day 2-3 (Sprouting): Drain the water completely. Rinse the grains well and drain again. Invert the jars at an angle to allow airflow and drainage. Rinse and drain every 8-12 hours until a tiny white 'tail' (1/16 to 1/8 inch long) appears on the grains. Do not let them over-sprout.
  3. Prep for Baking: Once sprouted, drain them extremely well. Line a 9x5 inch metal loaf pan with parchment paper.
  4. Activate Yeast: In a small bowl, whisk together the 1/4 cup warm water, honey, and active dry yeast. Let sit for 5-10 minutes until foamy.
  5. Process Dough: Divide the well-drained sprouts into two batches. Place the first batch in a heavy-duty food processor. Pulse, then process continuously until it forms a sticky paste. Remove and repeat with the second batch. Combine both batches back in the processor (or a large bowl).
  6. Combine: Add the activated yeast mixture, vital wheat gluten, and salt to the processed sprouts. Run the food processor until everything is fully incorporated into a thick, wet dough.
  7. Proofing: Scoop the heavy dough into the prepared loaf pan. Wet your fingers with water and smooth the top. Cover loosely with a damp towel and let rise in a warm spot for about 45-60 minutes. It will only rise slightly (about 20-30%).
  8. Baking: Preheat your oven to 350°F (175°C). Bake the loaf on the center rack for 75 to 90 minutes. Use a digital thermometer to check the center of the loaf; it must read at least 200°F (93°C) to ensure it is baked through.
  9. Cooling: Remove from the oven and carefully lift the bread out of the pan using the parchment paper overhang. Place on a wire rack and let cool COMPLETELY (at least 4 hours) before slicing, or it will be gummy.

Notes

Expert Tip: The number one reason sprouted bread fails is excess water. Make sure your sprouts are incredibly well-drained before putting them in the food processor. Pat them dry with paper towels if necessary before grinding.