Tulo

Ezekiel Bread Recipe

A sliced loaf of dense, dark sprouted-grain bread on a wooden cutting board, the interior flecked with visible pieces of sprouted grain and legume and a thick golden-brown crust.

Sprouting the wheat, barley, spelt, millet, lentils, and beans together before grinding them into the dough follows the actual Ezekiel 4:9 method, and it does real work: sprouting breaks down phytic acid and starts converting starches to simpler sugars, which makes the grains and legumes easier to digest and gives the loaf a naturally sweet, nutty flavor without needing much added sugar.

Prep
2 hr 30 min
Cook
40 min
Total
3 hr 10 min
Servings
12

Ingredients

Servings12
  • 2 cups hard red wheat berries, dry (for sprouting)
  • 1/2 cup barley, hulled, dry (for sprouting)
  • 1/4 cup spelt berries, dry (for sprouting)
  • 1/4 cup millet, dry (for sprouting)
  • 1/4 cup lentils, dry (for sprouting)
  • 1/4 cup kidney beans, dry (for sprouting)
  • 2 1/4 tsp active dry yeast
  • 1/4 cup honey
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 1/4 cups whole wheat flour, plus more for kneading
  • 3/4 cup warm water (about 110°F/43°C)

Nutrition per serving

Calories
276
Protein
10g
Carbs
54g
Fat
4g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Two to three days before baking, place the wheat berries, barley, spelt, millet, lentils, and beans in a large bowl, cover with cool water by at least 2 inches, and soak for 12 hours.
  2. 2Drain and rinse well, then spread the mixture in a colander or a wide-mouth jar covered with cheesecloth. Rinse and drain again every 8-12 hours until each grain and legume shows a small sprout tail about 1/4 inch long, 2-3 days total.
  3. 3Drain the sprouted grains and legumes thoroughly and pat dry. Working in batches, pulse them in a food processor until they form a coarse, slightly sticky mash; it won't be perfectly smooth.
  4. 4In a large mixing bowl, stir the yeast and a pinch of the honey into the warm water. Let stand until foamy on top, about 5-10 minutes.
  5. 5Add the sprouted grain mash, remaining honey, olive oil, and salt to the yeast mixture and stir until combined.
  6. 6Add the whole wheat flour a half cup at a time, stirring until a shaggy, very sticky dough comes together.
  7. 7Turn the dough out onto a well-floured surface and knead for 8-10 minutes, dusting with just enough flour to keep it workable. The dough stays tackier than a standard yeast dough because sprouted grains have less developed gluten.
  8. 8Place the dough in a greased bowl, cover, and let rise in a warm spot until roughly doubled, 60-75 minutes.
  9. 9Punch down the dough, shape it into a loaf, and place it in a greased 9x5-inch loaf pan. Cover and let rise until it crowns about 1 inch above the rim, 45-50 minutes.
  10. 10About 15 minutes before the second rise finishes, preheat the oven to 350°F (175°C).
  11. 11Bake for 35-40 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Tent loosely with foil after 20 minutes if it's browning too quickly.
  12. 12Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, at least 1 hour, before slicing.

Tips & variations

  • Store-bought sprouted whole wheat flour can stand in for the wheat berries and barley if sprouting from scratch isn't practical; use about 2 1/2 cups in place of the sprouted mash and skip steps 1 and 2.
  • A stand mixer fitted with a dough hook handles this sticky dough far more easily than kneading it by hand for the full 8-10 minutes.
  • Swap the kidney beans for great northern or navy beans; any small dried bean sprouts and grinds the same way.
  • If the loaf feels heavy or doesn't rise much, work in 2 tablespoons of vital wheat gluten with the flour to give it more lift.

Storage & reheating

Store the cooled loaf wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week since the beans and lentils make it more perishable than a standard wheat loaf. Slice before freezing and store in a freezer bag for up to 3 months; toast slices straight from frozen.

Tips from the Tulo kitchen

  • Sprout a double batch of grains and legumes and freeze the drained sprouts flat in a zip-top bag; thawed sprouts grind into a mash just as well as fresh ones.
  • Rinsing the sprouting grains in a mesh strainer instead of cheesecloth over a jar makes it much faster to catch stray beans that try to escape down the drain.

FAQ

What is Ezekiel bread actually made of?

It's made from sprouted wheat, barley, spelt, millet, lentils, and beans, the exact six ingredients listed together in Ezekiel 4:9, ground into a mash and worked into a yeasted dough.

Do I have to sprout the grains myself?

For this homemade version, yes, sprouting is what gives the bread its texture and flavor. If sprouting isn't practical, sprouted whole wheat flour from the baking aisle is a workable shortcut, though the crumb will be slightly less dense.

Why is my dough so wet and sticky even after kneading?

Sprouted grain mash has less developed gluten than milled flour, so the dough stays tackier than typical bread dough. Resist adding much extra flour; a wetter dough bakes into a moister, less crumbly loaf.

Can I make this without a food processor?

A meat grinder or a high-powered blender pulsed in short bursts both work for breaking down the sprouted grains and legumes into a coarse mash.

How long does homemade Ezekiel bread keep?

About 3 days at room temperature wrapped tightly, up to a week refrigerated, or 3 months frozen in sliced portions.

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