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Ezekiel bread

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
Cook Time 1 hour
Resting Time 14 hours
Total Time 15 hours 20 minutes
Course Side Dish
Cuisine ancient Mesopotamia
Servings 12 servings
Calories 120 kcal

Equipment

  • Large mixing bowl
  • Bread pan
  • Strainer or colander
  • Clean kitchen towel or cheesecloth
  • Oven
  • Measuring cups and spoons

Ingredients
  

  • 1 cup wheat berries
  • ½ cup spelt berries
  • ½ cup barley
  • ½ cup lentils
  • ¼ cup chickpeas
  • ¼ cup water
  • 1 tablespoon honey
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • ¼ cup warm water
  • 2 teaspoons active dry yeast

Instructions
 

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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Notes

  • 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.
  • Add Variety: Experiment with different legumes, like peas or mung beans, for unique flavors.
  • 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.
  • Don't Skip the Cooling: Let the bread cool completely before slicing to avoid it becoming too doughy or soggy.
  • 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

Nutrition Facts
Ezekiel bread Recipe
Serving Size
 
50 g
Amount per Serving
Calories
120
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.2
g
1
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
0.3
g
Sodium
 
190
mg
8
%
Potassium
 
120
mg
3
%
Carbohydrates
 
24
g
8
%
Fiber
 
4
g
17
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin C
 
1
mg
1
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Ezekiel bread
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