Ezekiel Bread Recipe
This Ezekiel bread recipe uses sprouted whole grains and legumes from Ezekiel 4:9. Get the steps, a sprouting guide.
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
For the sprouted grain blend (the six biblical 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
For the dough:
- 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
Optional (non-purist version):
- 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.