I love bread, but eating it fills me with guilt. In the past, I’ve been disappointed with the mediocre flavor and crumbly texture of gluten-free and low-carb alternatives. But when I saw a loaf of Ezekiel bread in the grocery store, I decided to give it a try.
Ezekiel bread has been touted as one of the healthiest breads on the planet; it’s chock-full of vitamins and minerals. It also happens to taste great—and it’s pretty easy to make at home, too!
What Is Ezekiel Bread?
Ezekiel bread is a flourless bread made from sprouted grains. It’s named after the Old Testament verse Ezekiel 4:9, which reads: “Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself…”
It has a rich flavor and dense texture. It’s also a complete source of plant-based protein (containing all the essential amino acids your body needs).
Why Is Sprouted Bread Better for You?
It breaks down the part of the grain that’s hardest to digest. The process releases enzymes that transform carbohydrates into smaller molecules that are easier for your body to process. Sprouting also unlocks vitamins and minerals, making them more readily absorbable by the body during digestion.
Historically, many grains sprouted by accident, but today we can safely sprout grains in a controlled environment. You can sprout your own, or you can find pre-sprouted grains on Amazon.
Is Ezekiel Bread Low in Carbs?
Because the sprouting process breaks down starches, sprouted grains have fewer carbohydrates. But it’s worth noting that the bread is not gluten free and it’s not free of carbs, either.
How to Make Ezekiel Bread
The recipe below comes from Volunteer Field Editor Angela Lively, who received it from a friend.
- 4 cups lukewarm water
- 1 cup honey
- 1/2 cup olive oil
- 2 tablespoons active dry yeast
- 2 teaspoons sea salt
- 2 chewable vitamin C tablets, crushed
- Whole Grains Blend (See below)
Whole Grains Blend
- 2-1/2 cups sprouted hard red wheat berries
- 1-1/2 cups sprouted spelt berries
- 1/2 cup sprouted hulled barley
- 1/4 cup sprouted millet
- 1/4 cup sprouted petite French green lentils
- 2 tablespoons sprouted great northern or navy beans
- 2 tablespoons red kidney beans
- 2 tablespoons pinto beans
Yield: 2 loaves
Step 1: Grind the Grains
Combine whole grains together and stir until well mixed. Grind the grains in a grain mill (they make an attachment for the KitchenAid) until the mixture becomes flour. You may need to mill the wheat separately from the beans, depending on your mill’s instructions.
Step 2: Mix the Bread
Preheat the oven to 350° F. Grease two 9 x 5-inch loaf pans and set them aside.
Meanwhile, combine the water, honey, oil and yeast in a large bowl or a stand mixer fitted with a dough hook. Then, allow the mixture to sit for 5 minutes to let the yeast bloom. Add the salt, crushed vitamin C tablet and the grain mixture to the bowl and stir until the mixture is well combined.
Test Kitchen Tip: Since this is a batter dough, you don’t need to knead it as long as regular bread. It also won’t form into a ball, so don’t worry if you’re left with a loose dough!
Step 3: Let It Rise
Pour the batter into the prepared loaf pans. Cover the pans with a clean kitchen towel and allow them to rise in a warm place until they’re 3/4-inch to 1/2-inch from the top edge of the pan, about 45 to 60 minutes.
Step 4: Bake and Enjoy
Bake for 40 to 50 minutes, until a toothpick inserted into the center of the loaf comes out clean. Remove the pans from the oven and run a butter knife around the edges of the pan to release the loaves. Let the bread cool completely on a cooling rack before slicing.
What’s the best way to store your Ezekiel bread? In a bread box, of course! We tested the top-rated bread box on Amazon and found out they actually keep your bread fresher for longer.
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