Biblical Ezekiel Bread Recipe: Easy Sprouted Grain Loaf
There is something quietly profound about pulling a dense, nutty loaf of Biblical Ezekiel bread from the oven, knowing the recipe traces back thousands of years to a single verse of scripture. This Ezekiel bread recipe is based on Ezekiel 4:9 in the Bible, built from a blend of sprouted whole grains and legumes that together form a complete protein, with no refined flour in the traditional version.
In this guide you will get the real, Bible inspired method, how to sprout the grains properly, a clear step by step, and a printable recipe card. (Jump to Recipe if you just want to start baking.) If you have wondered how to make the genuine biblical loaf at home, you are in exactly the right place.
How to Make Ezekiel Bread (Step by Step)
With your grains sprouted, the rest comes together much like any bread, with one key difference in how you create the flour. Here is the core method.
First, drain your sprouted grains and legumes very well and pat them as dry as you reasonably can, since excess water makes the dough difficult to handle. Then grind them into a wet, dough like flour using a high powered blender, food processor, or a grain mill. You are aiming for a thick, cohesive paste rather than a dry powder.
Next, dissolve your yeast in a little warm water if using it, and combine it with the ground sprouted grain mixture, the salt, and any honey or oil you choose to add. Mix and knead this into a cohesive dough. It will feel denser and stickier than ordinary bread dough, which is entirely normal for this style.
Let the dough rise in a warm place until it has grown and looks puffy, which can take an hour or two given the heaviness of the dough. Then shape it, place it in a greased loaf pan, and let it rise once more briefly. Finally, bake in a moderate oven until the loaf is firm, deeply browned, and sounds hollow when tapped on the bottom. Cool it completely before slicing, since this dense bread firms up as it cools.
Ezekiel Bread Recipe
Equipment
- Large jar or bowl
- Colander or sprouting jar
- High-powered blender, food processor, or grain mill
- Large Mixing Bowl
- Loaf pan
- Clean kitchen towel
- Oven
Ingredients
- 2 cups wheat berries
- 1½ cups spelt
- ½ cup barley
- ¼ cup millet
- ½ cup dried beans such as great northern or pinto
- ¼ cup dried lentils
- 1 cup warm filtered water plus more as needed
- 1 tbsp active dry yeast or a sourdough starter for the sourdough version
- 1½ tsp salt
- 2 tbsp honey
- 2 tbsp olive oil
Instructions
- Rinse and soak. Combine all the grains and legumes and rinse well. Place in a large jar or bowl and cover generously with filtered water. Soak for about 12 hours, or overnight.
- Sprout the grains. Drain and rinse thoroughly. Two to three times a day, rinse with fresh water and drain completely, keeping the grains moist but not sitting in water. After 1 to 3 days, tiny white tails will appear, the sign they are ready.
- Grind into a paste. Drain the sprouted grains very well and pat dry. Grind them into a thick, wet, dough-like paste using a high-powered blender, food processor, or grain mill.
- Rest the paste. Cover the ground mixture and let it rest for about 20 minutes, which relaxes the dough and deepens the flavor.
- Make the dough. Dissolve the yeast in the warm water. Combine it with the ground sprouted grains, salt, and any honey or oil. Mix and knead into a cohesive dough, which will be denser and stickier than usual.
- First rise. Cover and let rise in a warm place until puffy, about 1 to 2 hours.
- Shape and second rise. Shape the dough and place it in a greased loaf pan. Let it rise again briefly, about 30 minutes.
- Bake. Bake at 350°F (175°C) for about 45 minutes, until firm, deeply browned, and hollow-sounding when tapped on the bottom.
- Cool. Cool completely on a rack before slicing, since this dense bread firms up as it cools.
Notes
- Embrace that Ezekiel bread is naturally dense and hearty. That texture is part of its character, not a flaw.
- Grind the sprouted grains as smoothly as possible for a finer, less gritty crumb. A powerful blender or grain mill helps.
- Add water gradually, since the wet sprouts already contribute moisture and it is easy to make the dough too sticky.
- Let the ground sprouted grain paste rest for 20 minutes before kneading, which relaxes the dough and improves both flavor and texture.
- Watch for just the tiny tail when sprouting, not long sprouts. That first emergence is the sign of readiness.
Great recipe with clear instructions and helpful sprouting tips. The biblical background made it even more interesting to read!
Exceptional recipe that honors the original verse! The detailed instructions on draining and blending the sprouted grains resulted in a flawless, hearty loaf.
An absolute masterpiece of a recipe! The clear instructions on identifying the perfect sprout length made baking this ancient, complete-protein loaf completely foolproof.
Brilliant recipe with highly practical steps! The warning about the natural density of the loaf set perfect expectations for a flawless, delicious bake.
Wonderful and clear instructions! The practical advice on storing and freezing ensures that every single slice of this hearty biblical loaf stays perfectly fresh.
A truly exceptional and wholesome recipe! The precise breakdown of the six biblical ingredients made it so simple to bake a genuinely authentic sprouted loaf.
Fantastic and easy-to-follow guide! The smart tips on grinding the sprouts smoothly gave my loaf the most perfect, nutty, and authentic texture imaginable.
Incredibly detailed and rewarding recipe! The clever autolyse rest tip completely transformed the texture, yielding a perfectly hearty and delicious ancient loaf.
Superb and straightforward recipe! The explicit tips on grain hydration and sprouting made my very first attempt at this hearty, ancient bread a total success.
An amazing, easy-to-follow recipe! The step-by-step sprouting guide helped me bake the most delicious, dense, and authentic biblical loaf perfectly.