Ezekiel Bread Recipe

Whole wheat flour: Provides the base structure and a rich, nutty flavor.

Ground sprouted wheat berries: Adds a slightly sweet taste and enhances the nutritional value.

Ground sprouted barley: Contributes to the bread's chewy texture and earthy flavor.

Ground sprouted millet: Offers a mild, slightly sweet flavor and boosts the bread's protein content.

Ground sprouted lentils: Adds a subtle nutty taste and increases the bread's fiber and protein.

Honey: Acts as a natural sweetener and helps activate the yeast.

Salt: Enhances the overall flavor of the bread.

Active dry yeast: Leavens the bread, making it rise and giving it a light texture.

Warm water: Activates the yeast and helps combine the ingredients into a dough.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, which is essential for achieving a smooth and elastic texture. If the dough feels too sticky, lightly dust your hands and the work surface with whole wheat flour, but be careful not to add too much as it can make the bread dense.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar protein content and texture, making it a good alternative for whole wheat flour.

• ground sprouted wheat berries - Substitute with ground sprouted rye berries: Rye berries provide a similar nutty flavor and nutritional profile.

• ground sprouted barley - Substitute with ground sprouted oats: Sprouted oats offer a comparable texture and mild flavor, suitable for replacing sprouted barley.

• ground sprouted millet - Substitute with ground sprouted quinoa: Quinoa is a nutrient-dense grain that can mimic the texture and nutritional benefits of millet.

• ground sprouted lentils - Substitute with ground sprouted chickpeas: Chickpeas provide a similar protein content and earthy flavor, making them a good substitute for lentils.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity as honey.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, making it a convenient alternative.

• warm water - Substitute with warm milk: Warm milk can add a richer flavor and slightly more tender crumb to the bread.

• To keep your Ezekiel bread fresh for a few days, store it in a bread box or a paper bag at room temperature. This will help maintain its crusty exterior while keeping the inside moist.
• For longer storage, wrap the bread tightly in plastic wrap or aluminum foil. Then, place it in a resealable plastic bag to prevent it from drying out.
• If you plan to freeze the bread, slice it first. This way, you can easily grab a slice or two without having to thaw the entire loaf.
• Wrap each slice or group of slices in plastic wrap or parchment paper. Then, place them in a freezer-safe bag or an airtight container.
• Label the bag or container with the date to keep track of its freshness. Ezekiel bread can be stored in the freezer for up to three months.
• When you're ready to enjoy a slice, simply take it out of the freezer and let it thaw at room temperature. For a quicker option, you can toast it directly from the freezer.
• If you prefer a warm slice, preheat your oven to 350°F (175°C) and bake the frozen slice for about 10 minutes or until it's heated through.
• Avoid storing Ezekiel bread in the refrigerator, as this can cause it to dry out and become stale more quickly.

• Preheat your oven to 350°F (175°C). Wrap the Ezekiel bread in aluminum foil to prevent it from drying out. Place it on the middle rack and heat for about 10-15 minutes until warmed through.

• For a quick reheat, use a toaster. Slice the bread and toast it on a medium setting. This will give it a nice crispy texture while warming it up.

• If you prefer a softer texture, use a microwave. Place a slice of Ezekiel bread on a microwave-safe plate. Cover it with a damp paper towel and microwave on high for 10-15 seconds. Be careful not to overheat, as it can become chewy.

• For a stovetop method, heat a skillet over medium heat. Add a small amount of butter or olive oil. Place the bread slices in the skillet and heat for about 1-2 minutes on each side until warmed and slightly crispy.

• If you have a steamer, you can steam the bread slices for a few minutes. This method keeps the bread moist and soft. Just make sure not to over-steam, as it can become too soggy.

• Large mixing bowl: To combine the whole wheat flour, ground sprouted wheat berries, ground sprouted barley, ground sprouted millet, and ground sprouted lentils.

• Measuring cups: To measure out the whole wheat flour, ground sprouted wheat berries, ground sprouted barley, ground sprouted millet, and ground sprouted lentils accurately.

• Measuring spoons: To measure the honey, salt, and yeast precisely.

• Whisk: To dissolve the honey and salt in warm water and to mix the yeast until it becomes frothy.

• Wooden spoon: To mix the yeast mixture into the dry ingredients until a dough forms.

• Clean surface: For kneading the dough until it becomes smooth and elastic.

• Greased bowl: To place the dough in for its first rise.

• Damp cloth: To cover the bowl and keep the dough moist while it rises.

• Loaf pan: To shape the dough into a loaf and let it rise for the second time.

• Oven: To bake the bread at the required temperature.

• Wire rack: To cool the bread completely before slicing.

• Knife: To slice the bread once it has cooled.

Pre-mix dry ingredients: Combine all flours and ground grains ahead of time and store in an airtight container.

Activate yeast efficiently: Use a thermometer to ensure the water is at the optimal temperature for activating yeast quickly.

Use a stand mixer: Save time and effort by using a stand mixer with a dough hook to knead the dough.

Quick rise method: Place the dough in a slightly warm oven (around 100°F) to speed up the rising process.

Preheat oven early: Start preheating your oven while the dough is rising to save time.