About this recipe
This Ezekiel Bread Recipe is a hearty homemade sprouted grain loaf inspired by the classic combination of grains and legumes. It takes more time than a basic sandwich bread because the grains and beans are soaked and sprouted first, but the result is a dense, wholesome, flavorful loaf that is great for toast, sandwiches, and meal prep.
Ingredients
Sprouted grains and legumes
- 3/4 cup hard wheat berries
- 1/4 cup barley
- 1/4 cup spelt berries
- 1/4 cup millet
- 2 tbsp green lentils
- 2 tbsp dry great northern beans
- 2 tbsp dry kidney beans
- 2 tbsp dry pinto beans
- 6 cups water (for soaking and rinsing)
Bread dough
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup warm water (about 105°F to 110°F)
- 2 tbsp honey
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1 cup whole wheat flour (plus more as needed)
- 1/2 cup bread flour (plus more as needed)
For the pan
- 1 tbsp olive oil (for greasing)
- 1 tbsp rolled oats or sesame seeds (optional topping)
Equipment
Mixing Bowl
Loaf Pan
Food Processor
Measuring Cups
Oven
Instructions
- 1
Soak the grains and legumes
Add the wheat berries, barley, spelt, millet, lentils, and beans to a large bowl or jar. Cover with plenty of water and soak for 8 to 12 hours.
- 2
Rinse and sprout
Drain and rinse well. Leave the mixture in a sprouting jar, colander, or bowl covered with a towel. Rinse and drain 2 to 3 times per day for 2 to 3 days, until small sprouts appear.
- 3
Grind the sprouted mixture
Drain the sprouted grains and legumes very well. Pulse them in a food processor until finely chopped and paste-like, scraping the bowl as needed.
- 4
Activate the yeast
In a large bowl, stir together the warm water, yeast, and honey. Let it stand for 5 to 10 minutes, until foamy.
- 5
Mix the dough
Add the ground sprouted mixture, olive oil, salt, whole wheat flour, and bread flour to the yeast mixture. Stir until a thick, slightly sticky dough forms.
- 6
Knead and shape
Knead the dough for 5 to 7 minutes, adding a little flour only as needed. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.
- 7
Let the loaf rise
Cover the pan and let the dough rise in a warm place for 60 to 90 minutes, or until slightly puffed. This bread is dense and will not rise as high as soft sandwich bread.
- 8
Bake and cool
Sprinkle with oats or sesame seeds if using. Bake at 350°F / 175°C for 40 to 45 minutes, or until the loaf is browned and sounds hollow when tapped. Cool completely before slicing.
Tips
- Drain the sprouts well: Too much water in the sprouted mixture can make the dough heavy and gummy.
- Expect a dense loaf: Homemade sprouted grain bread is hearty and compact, not light and fluffy like white sandwich bread.
- Cool before slicing: Letting the loaf cool completely helps the crumb set so the slices do not tear.
Substitutions
- Use a sprouted grain blend: A store-bought sprouted grain blend can replace the individual grains if it includes similar whole grains and legumes.
- Use maple syrup: Maple syrup can replace honey if you prefer.
- Use more whole wheat flour: You can replace the bread flour with whole wheat flour, but the loaf may be denser.
Storage
Room temperature
Store cooled bread wrapped tightly at room temperature for up to 2 days. Refrigerator: Refrigerate for up to 5 days if your kitchen is warm or humid. Freezer: Slice the loaf and freeze the slices in a freezer-safe bag for up to 3 months.
Nutrition
- Serving Size
- Calories
- 185
- Protein
- 7g
- Carbohydrates
- 34g
- Fat
- 3g
- Fiber
- 6g
- Sugar
- 3g
- Sodium
- 300mg
FAQ
Is this the same as store-bought Ezekiel bread?
This is a homemade Ezekiel-style sprouted grain bread inspired by the classic grain and legume combination, but it will not be identical to a commercial loaf.
Can I make Ezekiel bread without sprouting the grains?
Sprouting gives this bread its classic texture and flavor. Without sprouting, the grains and beans will be too hard unless processed into flour first.
Why is my Ezekiel bread dense?
This bread is naturally dense because it uses sprouted grains and legumes. It will not rise like a soft white sandwich loaf.
Recipe Card
Ezekiel Bread Recipe
A hearty homemade sprouted grain bread inspired by classic Ezekiel bread, made with grains, beans, lentils, millet, and spelt.
- Prep
- 60 min
- Cook
- 45 min
- Total
- 4425 min
- Servings
- 12
- Category
- Bread Recipes
- Cuisine
- American
- Difficulty
- Medium
- Cost
- Budget-friendly
Ingredients
Sprouted grains and legumes
- 3/4 cup hard wheat berries
- 1/4 cup barley
- 1/4 cup spelt berries
- 1/4 cup millet
- 2 tbsp green lentils
- 2 tbsp dry great northern beans
- 2 tbsp dry kidney beans
- 2 tbsp dry pinto beans
- 6 cups water (for soaking and rinsing)
Bread dough
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup warm water (about 105°F to 110°F)
- 2 tbsp honey
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1 cup whole wheat flour (plus more as needed)
- 1/2 cup bread flour (plus more as needed)
For the pan
- 1 tbsp olive oil (for greasing)
- 1 tbsp rolled oats or sesame seeds (optional topping)
Instructions
- Soak the grains and legumes: Add the wheat berries, barley, spelt, millet, lentils, and beans to a large bowl or jar. Cover with plenty of water and soak for 8 to 12 hours.
- Rinse and sprout: Drain and rinse well. Leave the mixture in a sprouting jar, colander, or bowl covered with a towel. Rinse and drain 2 to 3 times per day for 2 to 3 days, until small sprouts appear.
- Grind the sprouted mixture: Drain the sprouted grains and legumes very well. Pulse them in a food processor until finely chopped and paste-like, scraping the bowl as needed.
- Activate the yeast: In a large bowl, stir together the warm water, yeast, and honey. Let it stand for 5 to 10 minutes, until foamy.
- Mix the dough: Add the ground sprouted mixture, olive oil, salt, whole wheat flour, and bread flour to the yeast mixture. Stir until a thick, slightly sticky dough forms.
- Knead and shape: Knead the dough for 5 to 7 minutes, adding a little flour only as needed. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.
- Let the loaf rise: Cover the pan and let the dough rise in a warm place for 60 to 90 minutes, or until slightly puffed. This bread is dense and will not rise as high as soft sandwich bread.
- Bake and cool: Sprinkle with oats or sesame seeds if using. Bake at 350°F / 175°C for 40 to 45 minutes, or until the loaf is browned and sounds hollow when tapped. Cool completely before slicing.
