Ezekiel Bread (Flourless Sprouted Grain “Biblical Bread”)
A hearty, flourless, sprouted grain Ezekiel bread made from whole grains, lentils, and beans. Dense, chewy, nutrient-dense, high in fiber and plant-based protein, and perfect for toast, sandwiches, or serving with soup.
Ingredients
- 2 cups hard red wheat berries for hearty flavor and structure
- 1 cup spelt berries or additional wheat berries; spelt adds a sweet, nutty note
- 1/2 cup hulled barley adds classic sprouted barley bread richness
- 1/2 cup millet adds lightness; gentle crunch if not fully pureed
- 1/3 cup dried green lentils do not use red lentils; they turn mushy
- 1/4 cup dried pinto beans or navy beans; very small beans sprout more easily
- 1/4 cup dried chickpeas garbanzo beans; adds density and protein
- 2 cups warm water about 105–110°F (warm to the touch, not hot) for proofing yeast
- 1/4 cup honey or pure maple syrup for yeast and light sweetness
- 1/4 cup neutral oil or melted coconut oil such as avocado oil; extra-virgin olive oil works but has stronger flavor
- 2 teaspoons fine sea salt balances the earthy grains
- 2 packets active dry yeast 4 1/2 teaspoons total; instant yeast like SAF can be used the same way
- 2 tablespoons vital wheat gluten optional; up to 4 Tbsp for a lighter, less crumbly loaf; skip if gluten-sensitive
- 1/4 cup sunflower seeds optional; for crunch, plus more for sprinkling on top
- 2 tablespoons flaxseeds or chia seeds optional; for extra omega-3s and fiber
- 1 teaspoon ground cinnamon optional; use up to 2 teaspoons if you like a warm spice note
Instructions
- Place the wheat berries, spelt, barley, millet, lentils, pinto beans, and chickpeas in a large bowl or pot. Rinse well under cool running water. Cover with at least 3–4 inches of water to allow for expansion and let soak 8–12 hours or overnight at room temperature.2 cups hard red wheat berries, 1 cup spelt berries, 1/2 cup hulled barley, 1/2 cup millet, 1/3 cup dried green lentils, 1/4 cup dried pinto beans, 1/4 cup dried chickpeas
- After soaking, drain the grains and legumes in a large mesh strainer or sprouting jar. Rinse with fresh cool water, drain thoroughly, and place at a slight angle so excess water can drip out. Keep in a cool spot out of direct sunlight.
- Rinse and drain the mixture 2–3 times per day. Within 24–48 hours, small white sprouts (“tails”) about 1/4 inch long should appear. Short tails are ideal; do not let long roots develop.
- Once sprouted, give the grains and legumes a final rinse and drain very well. Spread out on clean kitchen towels or paper towels and gently pat dry. They do not need to be completely dry, just free of excess surface moisture.
- When ready to bake, preheat the oven to 375°F (190°C). Grease two 9x5-inch loaf pans with oil or line with parchment paper, leaving some parchment overhanging for easy lifting.
- In a medium bowl or large measuring cup, stir the warm water (105–110°F) with the honey or maple syrup. Sprinkle the yeast on top, stir gently, and let sit 5–10 minutes until foamy. If it does not foam, discard and repeat with fresh yeast.2 cups warm water, 1/4 cup honey or pure maple syrup, 2 packets active dry yeast
- Add the sprouted grains and legumes to a food processor or high-powered blender in batches. Pulse until you have a thick, slightly coarse paste resembling thick muffin batter rather than a smooth puree. If your machine struggles, add 1–2 tablespoons of the yeast mixture to help it process.
- In a large mixing bowl, combine the sprouted grain paste with the foamy yeast mixture, oil, salt, and any optional add-ins like vital wheat gluten, seeds, or cinnamon. Stir with a sturdy spoon or spatula. The mixture will be a heavy, sticky, scoopable batter, not a kneadable dough.1/4 cup neutral oil or melted coconut oil, 2 teaspoons fine sea salt, 2 tablespoons vital wheat gluten, 1/4 cup sunflower seeds, 2 tablespoons flaxseeds or chia seeds, 1 teaspoon ground cinnamon
- Divide the batter evenly between the two prepared 9x5-inch loaf pans. Use a spatula or wet hands to gently spread and smooth the tops. Sprinkle extra seeds on top if desired.
- Cover the pans loosely with a clean kitchen towel or lightly greased plastic wrap. Place in a warm, draft-free spot. Let rise 45–60 minutes. The loaves may not fully double in size but should puff and round slightly on top.
- Bake at 375°F (190°C) for 35–45 minutes, until the tops are deeply golden brown and firm. An instant-read thermometer inserted into the center should read about 200–205°F. If the tops brown too quickly, tent loosely with foil during the last 10–15 minutes.
- Remove the pans from the oven and cool the loaves in the pans for 10–15 minutes. Lift out and transfer to a wire rack. Cool completely for at least 1–2 hours before slicing to prevent crumbling and to allow the texture to set.
Notes
Yield: 2 standard 9x5-inch loaves (about 24–28 slices). Texture is naturally dense, moist, and chewy—more like a rustic European or old-world loaf than fluffy sandwich bread. Sprouting time is 24–48 hours and mostly hands-off. For variations, try adding raisins and extra cinnamon for a breakfast-style loaf, mixed seeds for crunch, dried herbs for a savory loaf, or baking as mini loaves/muffins with a reduced bake time (18–25 minutes). Store tightly wrapped: up to 24 hours at room temperature, 5–6 days in the refrigerator, or up to 3 months in the freezer (slice before freezing). Toast slices straight from frozen or thaw and warm gently in a low oven or covered skillet.
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