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Homemade Ezekiel Bread Recipe: Wholesome, Hearty, and Delicious!

Learn to bake your own healthy and delicious Ezekiel bread from scratch. Packed with sprouted grains and seeds, it's perfect for toasting, sandwiches, and more!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 30 minutes
Servings: 1 loaf (approx. 16-20 slices)
Course: Bread
Ingredients Method

Ingredients
  

  • 1 cup warm water 105-115°F
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon honey or maple syrup
  • 1 cup sprouted whole wheat flour
  • 1 cup sprouted rye flour
  • ½ cup sprouted spelt flour
  • ½ cup cooked and mashed lentils brown or green
  • ¼ cup mixed seeds sunflower, pumpkin, flax, sesame
  • 2 tablespoons vital wheat gluten
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil plus more for greasing
  • Optional: 1-2 tablespoons extra seeds for topping

Method
 

  1. Activate the Yeast: In a large mixing bowl, combine the warm water, yeast, and honey (or maple syrup). Stir gently and let it sit for 5-10 minutes until foamy. This indicates your yeast is alive and ready to work its magic.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the sprouted whole wheat flour, sprouted rye flour, sprouted spelt flour, vital wheat gluten, and sea salt. Ensure they are well combined.
  3. Mix the Dough: Add the dry ingredients to the foamy yeast mixture. Add the mashed lentils and ¼ cup of mixed seeds. Stir with a wooden spoon or a stand mixer on low speed until a shaggy dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook on medium speed for 6-8 minutes. The dough should become smooth, elastic, and slightly tacky. Add a little more flour if it’s too sticky, or a tiny bit of water if it’s too dry.
  5. First Rise: Lightly grease a clean bowl with olive oil. Place the kneaded dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Shape the Loaf: Gently punch down the risen dough. Turn it out onto a lightly floured surface and shape it into a loaf that fits your greased loaf pan (approximately 9x5 inches). Tuck the ends under for a neat shape.
  7. Second Rise: Place the shaped loaf into the prepared loaf pan. Cover loosely with plastic wrap and let it rise again in a warm place for about 45-60 minutes, or until it has risen about 1 inch above the rim of the pan.
  8. Preheat Oven and Prepare for Baking: While the dough is on its second rise, preheat your oven to 375°F (190°C). If desired, lightly brush the top of the loaf with water and sprinkle with extra seeds.
  9. Bake the Bread: Place the loaf pan on the center rack of the preheated oven. Bake for 35-45 minutes, or until the crust is golden brown and the internal temperature reaches 190-200°F (88-93°C) on an instant-read thermometer. If the crust is browning too quickly, you can loosely tent it with aluminum foil.
  10. Cool Completely: Once baked, immediately remove the bread from the loaf pan and place it on a wire rack to cool completely. This is crucial for the texture; slicing into warm bread can make it gummy. Allow at least 2-3 hours for cooling.