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Freshly baked loaf of homemade ezekiel bread recipe on a wooden board

The Ultimate Ezekiel Bread Recipe in 5 Easy Steps

A homemade sprouted grain loaf that captures a signature earthy, nutty flavor and dense, chewy texture. This recipe uses vital wheat gluten to ensure the bread is tender enough for sandwiches but sturdy enough for the toaster.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 3 hours 20 minutes
Course Breakfast, Lunch
Cuisine American, Middle Eastern
Servings 12 slices
Calories 80 kcal

Equipment

  • Stand Mixer
  • 9x5 inch Loaf Pan
  • Kitchen Scale
  • Thermometer

Ingredients
  

Yeast Activation

  • 1.25 cup warm water 110°F
  • 2 tbsp honey or molasses
  • 2.25 tsp active dry yeast 1 packet

Dry Ingredients

  • 2.5 cup sprouted wheat flour
  • 0.5 cup sprouted spelt flour
  • 0.25 cup barley flour
  • 0.25 cup millet flour
  • 0.25 cup lentil flour or soybean flour
  • 2 tbsp vital wheat gluten Essential for structure
  • 1.5 tsp salt

Fat

  • 2 tbsp olive oil or melted coconut oil

Instructions
 

  • Activate the Yeast: In the bowl of your stand mixer, combine the warm water (110°F) and honey. Whisk until dissolved. Sprinkle the yeast over the top and let sit for 5-10 minutes until a thick, creamy foam appears.
  • Mix Dry Ingredients: While yeast blooms, whisk together sprouted wheat, spelt, barley, millet, and legume flours, plus the vital wheat gluten and salt in a separate bowl to distribute the gluten evenly.
  • The Knead: Add the oil to the yeast mixture. Set mixer to low with dough hook. Gradually add dry flour mixture. Once incorporated, increase speed to medium-low and knead for 8–10 minutes. Dough should be tacky but pull away from sides.
  • First Rise: Shape dough into a ball and place in a greased bowl, turning once to coat. Cover with a damp towel. Let rise in a warm spot for 60–90 minutes, or until doubled in size.
  • Shape and Bake: Punch dough down gently. Shape into a loaf and place into a greased 9x5 inch loaf pan. Cover and let rise again for 30–45 minutes (until it crowns 1 inch over rim). Preheat oven to 350°F (175°C). Bake for 35–40 minutes until hollow sounding or 190°F internal temp.
  • Cool: Remove from pan and cool completely on a wire rack for at least 2 hours before slicing to prevent gumminess.

Notes

Storage: Store at room temperature for 2-3 days, or slice and freeze for up to 3 months.
Best served: Toasted straight from the freezer.
Flour Note: If you cannot find individual flours, look for a 'Sprouted 7-Grain Flour' blend.
Keyword ezekiel bread recipe, high protein, sprouted bread