What is Ezekiel Bread?

Ezekiel bread is a delicious, flourless loaf made from sprouted whole grains. The sprouting process makes grains easier to digest, so it's a better bread for your body!

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. As an alternative, these low carb breads may do the trick.

How to Make Ezekiel Bread

The recipe below comes from Community Cook 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

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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Lindsay D. Mattison
Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at Taste of Home in 2023, although she’s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including Wide Open Media, Tasting Table, Mashed and SkinnyMs. Lindsay is an accomplished product tester and spent six years as a freelance product tester at Reviewed (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills). Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she’s not writing, you’ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.