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Ezekiel Bread Recipe

This ezekiel bread recipe is a wholesome, hearty loaf made from sprouted grains and legumes. Inspired by ancient biblical traditions, it combines wheat, barley, lentils, millet, and beans into one dense, nutritious bread. Unlike standard white bread, homemade Ezekiel bread uses whole sprouted grains. The result is a slightly nutty flavor, firm texture, and satisfying chew. Many people call it “bible bread” because it is inspired by a verse in the Old Testament. If you’ve ever searched for a recipe for ezekiel bread with sprouted grains or wondered how to make homemade ezekiel bread from scratch, this detailed guide will walk you through every step. Why You’ll Love This Recipe Made with sprouted grains for deep flavor High-fiber, hearty texture No refined flour Naturally rich and filling Freezer-friendly and great for meal prep Can be adapted as a bread machine Ezekiel bread recipe This bread is slightly dense, moist inside, and forms a firm crust when baked properly. It’s perfect for toast, sandwiches, or served warm with olive oil.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • For Sprouting:
  • 2 cups hard red wheat berries
  • ½ cup barley
  • ½ cup spelt berries
  • ¼ cup millet
  • ¼ cup green lentils
  • 2 tablespoons dried great northern beans or pinto beans
  • For Dough:
  • 2¼ teaspoons active dry yeast
  • 1½ cups warm water 110°F / 43°C
  • 2 tablespoons honey or date syrup
  • 2 tablespoons olive oil
  • 1½ teaspoons salt
  • Note: Grains must be whole and suitable for sprouting.

Equipment

  • Large glass bowl
  • Fine mesh strainer
  • Clean kitchen towel
  • Food processor or high-powered blender
  • Stand mixer (optional but helpful)
  • Two 8x4-inch loaf pans
  • Oven

Method
 

  1. Step 1: Soak the Grains
  2. Rinse all grains and legumes thoroughly. Place them in a large bowl and cover with water. Soak for 8–12 hours.
  3. Drain and rinse well.
  4. Step 2: Sprout the Grains
  5. Spread grains in a colander or sprouting tray. Cover loosely with a towel. Rinse and drain every 8 hours.
  6. Sprouts should appear within 24–48 hours. Tiny white tails are ideal. Do not let them grow too long.
  7. Step 3: Grind the Sprouted Grains
  8. Transfer sprouted grains into a food processor. Pulse until a thick, sticky dough forms. It should resemble coarse paste, not flour.
  9. This is the key difference in a true homemade ezekiel bread.
  10. Step 4: Activate Yeast
  11. In a small bowl, combine warm water, honey, and yeast. Let sit for 5–10 minutes until foamy.
  12. Step 5: Mix the Dough
  13. Add ground grain paste, yeast mixture, olive oil, and salt into a large bowl. Mix well. Knead for about 8–10 minutes (by hand or mixer).
  14. The dough will feel heavier than white bread dough.
  15. Step 6: First Rise
  16. Place dough in a greased bowl. Cover and let rise in a warm place for 60–90 minutes, or until slightly puffy (it will not double dramatically).
  17. Step 7: Shape and Second Rise
  18. Divide dough into two greased loaf pans. Smooth the tops with wet hands.
  19. Let rise again for 30–45 minutes.
  20. Step 8: Bake
  21. Preheat oven to 375°F (190°C).
  22. Bake for 40–45 minutes until the crust is firm and golden brown. Internal temperature should reach about 190°F (88°C).
  23. Cool completely before slicing. This prevents gumminess.

Notes

Do not over-sprout grains; short sprouts prevent bitterness.
Ensure proper draining to avoid sour smell.
If dough feels too wet, add 1–2 tablespoons whole wheat flour.
Cool fully before cutting. Warm slicing may compress the crumb.
Texture cues: The finished loaf should feel firm, slightly moist, and dense but not gummy.
Substitutions & Variations
Replace spelt with kamut if available.
Add 2 tablespoons flaxseeds for nutty flavor.
For a bread machine Ezekiel bread recipe, use the dough setting first, then bake cycle.
Reduce honey for a more savory loaf.
Avoid skipping legumes — they’re part of the traditional blend.