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Ezekiel Bread

A nourishing flourless bread made from a blend of sprouted grains and legumes, high in protein and naturally gluten-free.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Breakfast, Snack, Whole Grain
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup hard red wheat Provides a hearty foundation, brimming with fiber and essential nutrients.
  • 1/4 cup spelt Lends a slightly nutty flavor.
  • 1/4 cup hulled barley Adds a chewy texture.
  • 1/4 cup whole green lentils Packed with protein.
  • 2 tablespoons millet Adds a mild, sweet flavor.
  • 2 tablespoons great northern beans or kidney beans Helps bind the ingredients.
  • 1/2 cup warm water Necessary for dough consistency.
  • 2 tablespoons olive oil Keeps the bread moist.
  • 1 teaspoon salt Enhances flavors.
  • 2 teaspoons active dry yeast Makes the dough rise.
  • 1 tablespoon raw honey (optional) Adds a hint of sweetness.

Method
 

Preparation
  1. Add all dry ingredients to a food processor or blender.
  2. Blend with warm water, olive oil, salt, and honey until sticky dough forms.
  3. Add yeast and pulse gently to incorporate.
  4. Transfer dough to a greased bowl and cover with a damp towel.
  5. Let rise in a warm spot for 60–90 minutes until nearly doubled.
Baking
  1. Grease a 9x5 inch loaf pan.
  2. Shape the dough into a log and place it in the pan.
  3. Let it rise again for another 30–45 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Bake for 35–40 minutes or until hollow when tapped.
  6. Let cool completely on a wire rack before slicing.

Notes

Consider doubling the recipe. You can substitute grains and make variations, such as adding herbs or nuts.