Homemade Ezekiel Bread
Let’s cut through the hype: Ezekiel bread isn’t just some health fad. It’s sprouted grains banged together into a loaf that’s hearty, wholesome, and holds up to everything from avocado smash to nut butter without falling apart. This is bread you eat on purpose—dense, flavorful, and baked in your kitchen with intention. This is flour meeting real life.
Ezekiel Bread Recipe
Recipe Card
| Recipe Name | Homemade Ezekiel Bread |
|---|---|
| Summary | A hearty sprouted grain loaf combining six grains and legumes, moist but sturdy, ideal for toast, sandwiches, and nutrient-packed munching. |
| Servings | 12 slices |
| Prep Time | 30 min (plus 8–24 hr sprouting & soaking) |
| Cook Time | 45 min |
| Additional Time | 1 hr rising |
| Total Time | ~2 hr 15 min (plus sprouting) |
| Course | Bread / Side |
| Cuisine | Whole-Grain / Healthy |
| Method | Soak, Sprout, Mix, Bake |
| Diet | Plant-Based, Vegan |
| Keywords | Ezekiel bread, sprouted grains, healthy bread, homemade loaf |
| Equipment | Large bowl, blending tool or grinder, bread pan, towel, oven |
Ingredients
- ½ cup dried wheat berries
- ½ cup spelt berries
- ½ cup barley (hulled or pearled)
- ½ cup millet
- ½ cup lentils
- ½ cup dried, split mung beans
- 5 cups warm water (for blending & dough)
- 1 tsp active dry yeast
- 2 Tbsp honey or molasses
- 2 Tbsp olive oil
- 1½ tsp sea salt
- Optional: seeds (chia, flax, sesame) for topping
Instructions
- Soak & sprout
- Rinse all grains/legumes under cold water. Soak in 2 cups of water for 8–24 hours at room temperature. Drain, rinse, then leave in jar or bowl, loosely covered, to sprout: rinse twice daily. When tiny tails appear (~1-2 mm), you’re good.
- Blend into batter
- Combine sprouted mix + 3 cups warm water in blender (or food processor or high-speed grinder). Pulse until thick, batter-like but still with texture.
- Activate yeast
- Stir yeast into batter and let sit 5 minutes until it bubbles and wakes up.
- Add oil, honey, salt
- Mix in olive oil, honey or molasses, and salt. This is your dough—sticky, slightly bubbly, packed with nutrients.
- Rise time
- Scrape into greased 9″x5″ loaf pan. Cover with towel and let rise in a warm spot until it nearly reaches the top—about 1 hour.
- Bake
- Preheat oven to 350 °F. Brush top with a little water to help seeds stick (if using). Bake 40–45 minutes until loaf sounds hollow when tapped and internal temp hits ~200 °F.
- Cool completely
- Let cool in the pan for 10 minutes, then move to a wire rack. Wait at least an hour before slicing—patience makes clean, no-gummy cuts.
Ezekiel Bread Recipe Notes:
- Sprouting game matters. Full tails = enzyme activation. If no tails, soak longer.
- Texture truth. This isn’t fluffy—it’s chewy, dense, grain-packed fuel.
- Sweetener options. Honey or molasses sweeten and feed yeast; maple syrup can sub if vegan.
- Mixer optional. Batter can be mixed by hand—no stand mixer drama necessary.
- Bake signals. Hollow tap, deep brown crust—don’t underbake or the center stays gummy.
- Storage strategy. Slice and freeze extras; toast from frozen for best texture.
- Use cases? Super-toast, sandwiches, French toast—you build the loaf’s life.
Final Slice
This Homemade Ezekiel Bread is serious fuel. It’s full of fiber, whole-grain goodness, and that chew that says “I care about what I eat and I have standards.” It’s everything grocery store sprouted bread wants to be, but you made it. You sprouted it. You baked it. You own it.
Want more homemade bravado—recipes with purpose, heart, and that kitchen swagger? Drop me a line at [email protected]. Tell me what your readers are hungry for next, and I’ll send the next loaf, jar, or skillet wonder your way.
