Ezekiel bread Recipe
Rachid Yousfi
Ezekiel bread is a nutrient-dense, whole-grain bread with a rich history, offering a deliciously hearty alternative to refined white bread, and it's perfect for those seeking a healthier, homemade option with a unique, earthy flavor.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Resting Time 14 hours hrs
Total Time 15 hours hrs 20 minutes mins
Course Side Dish
Cuisine ancient Mesopotamia
Servings 12 servings
Calories 120 kcal
Sprouting the Grains and Legumes:
Rinse all the grains and legumes thoroughly. Place them in separate bowls and cover with water. Let them soak for 8-12 hours or overnight.
After soaking, drain the water and place the grains and legumes in a colander or strainer. Cover with a clean kitchen towel or cheesecloth, and allow them to sprout for 12-16 hours, rinsing them every 8 hours.
Prepare the Dough:
Once the grains and legumes have sprouted, blend them in a food processor or high-speed blender until a thick, sticky dough forms. Add water gradually if necessary to help the process.
In a large mixing bowl, combine the sprouted grain mixture, honey, salt, cinnamon, and olive oil. Mix everything together, then add the warm water to activate the yeast.
Sprinkle the yeast over the dough and let it sit for about 10-15 minutes until the yeast begins to foam.
Knead and Rise:
Knead the dough on a floured surface for about 5-10 minutes, until it becomes smooth and elastic.
Shape the dough into a loaf and place it in a greased bread pan. Cover the pan with a kitchen towel and let the dough rise for about 1-2 hours, or until it doubles in size.
Bake:
Preheat your oven to 375°F (190°C). Once the dough has risen, place the bread pan in the oven and bake for 45-60 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden-brown crust.
Let the bread cool on a wire rack before slicing.
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Sprout the Grains Well: Ensure the grains and legumes have fully sprouted before using them. Under-sprouted grains can affect the bread's texture and taste.
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Add Variety: Experiment with different legumes, like peas or mung beans, for unique flavors.
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Watch the Rise Time: Be patient with the rising time. If your kitchen is cold, consider placing the dough in a warm area (like near the oven) to help it rise properly.
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Don't Skip the Cooling: Let the bread cool completely before slicing to avoid it becoming too doughy or soggy.
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Use Fresh Yeast: Always check the expiration date on your yeast. Fresh yeast will help the bread rise better and give you a lighter texture.
Nutrition Facts
Ezekiel bread Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.