01/05/2026
Ezekiel Bread (Ancient Sprouted Grain Recipe)
Here's a recipe that most of you have probably never tasted... or even heard of.
Being a cookbook author, and owning the copyrights to several cookbook, I enjoy collecting, cooking and sharing some often-exotic recipes:
This bread is based on a formula from the Book of Ezekiel (Ezekiel 4:9), where a combination of grains and legumes is used to create a nutrient-dense loaf.
Ingredients:
2 cups wheat berries
½ cup barley
½ cup millet
½ cup lentils
¼ cup great northern beans
¼ cup kidney beans
2 tbsp honey
2 tbsp olive oil
2 tsp salt
1 packet active dry yeast
1½ cups warm water
Instructions:
Soak grains and beans overnight.
Drain, rinse, and sprout for 2–3 days until small sprouts appear.
Grind the sprouted mixture into a thick paste.
Dissolve yeast in warm water with honey (5–10 minutes).
Combine all ingredients and mix into a dough.
Place in a greased loaf pan and let rise about 1 hour.
Bake at 350°F (175°C) for 45–50 minutes.
Cool completely before slicing.
Notes:
Dense, high-protein bread. Best sliced thin and toasted. Can be frozen for storage. A LOT healthier than that fluffy stuff you'll find in most supermarkets 😉
