Ezekiel bread is a nutrient-dense, flourless bread made from a variety of sprouted whole grains and legumes. This recipe provides a hearty, wholesome loaf that is packed with protein, fiber, and essential nutrients.
Preparation time
3h
Cooking time
1h
Ingredients
16 Servings
- 1.5 cups barley grains
- 0.5 cups dry green lentils
- 0.5 cups dry kidney beans
- 0.5 cups dry pinto beans
- 0.5 cups honey
- 0.5 cups millet
- 0.5 cups olive oil
- 1 tbsp salt
- 1.5 cups spelt grains
- 4 cups warm water
- 2.5 cups wheat berries
- 2 tbsp yeast
Directions
Step 1
Rinse and combine the wheat berries, spelt grains, and barley grains in a large bowl.
Step 2
Cover the grains with water and let them soak for 12 to 24 hours.
Step 3
Drain and rinse the grains well, then spread them out on a flat surface to sprout for 1 to 2 days, rinsing every 12 hours.
Step 4
Once the grains have sprouted, process them in a food processor until they form a rough dough-like consistency.
Step 5
In a large bowl, combine the sprouted grain mixture with the millet, green lentils, kidney beans, and pinto beans.
Step 6
Add the warm water, honey, olive oil, yeast, and salt to the mixture. Stir until well combined.
Step 7
Pour the batter into greased loaf pans, filling each about halfway.
Step 8
Allow the dough to rise in a warm place for about 1 hour or until it has doubled in size.
Step 9
Preheat the oven to 375°F (190°C).
Step 10
Bake the loaves for 50 to 60 minutes or until they are golden brown and sound hollow when tapped.
Step 11
Remove the loaves from the oven and let them cool completely on a wire rack before slicing.