Description
This Ezekiel bread recipe creates a hearty, wholesome loaf packed with sprouted grains and legumes—soft, nutty, and rich in plant-based protein. Perfect for breakfast or sandwiches!
Ingredients
1 cup wheat berries
1 cup spelt grains
1/4 cup barley
1/4 cup millet
1/4 cup lentils
1/4 cup Great Northern beans (or white beans)
1/4 cup kidney beans
4 cups warm water
2 tablespoons honey
1 tablespoon active dry yeast
2 teaspoons salt
Instructions
1. Soak wheat, spelt, barley, millet, lentils, and beans overnight for this Ezekiel bread recipe. Drain and sprout for 1-2 days, rinsing occasionally.
2. Coarsely blend the sprouted mix in a food processor for the perfect Ezekiel bread recipe texture.
3. Dissolve yeast in warm water with honey. Stir in the sprouted blend and salt to form a sticky dough for your Ezekiel bread recipe.
4. Transfer dough to a greased loaf pan, cover, and let rise until doubled in size, as every good Ezekiel bread recipe should.
5. Bake at 375°F for 45-50 minutes. Let the bread cool before slicing and enjoy your Ezekiel bread recipe fresh!
Notes
Sprouting boosts nutrition and makes this Ezekiel bread recipe easier to digest.
For a softer crust, brush the top with olive oil after baking.
Let the Ezekiel bread recipe cool fully before slicing for the best texture.
This Ezekiel bread recipe is perfect for toasting or making hearty sandwiches.
- Prep Time: 1-2 days (includes sprouting)
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Biblical, Healthy
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg