Ezekiel Bread Recipe: Homemade Sprouted Grain Goodness

Baking bread that’s truly nourishing can feel like chasing a unicorn. Store-bought options are often dry, processed, or loaded with unnecessary additives. That’s where this Ezekiel bread recipe shines. Inspired by the biblical verse Ezekiel 4:9, this bread uses sprouted grains to maximize nutrition and flavor. I know how intimidating sprouted grain dough can seem—sticky, dense, and unpredictable—but I promise, with a few expert tips, you can pull a warm, wholesome loaf from your oven that smells heavenly and tastes even better.

Imagine slicing into a loaf that is slightly nutty, slightly sweet, and full of chew—a bread that feels rustic, healthy, and truly homemade.

What is Ezekiel Bread?

Ezekiel bread is not just another loaf—it’s a flourless sprouted grain bread. Traditional recipes combine wheat, barley, beans, lentils, millet, and spelt, all sprouted to enhance digestibility and nutrient absorption. Sprouting grains transforms starches into natural sugars and increases protein content, making the bread naturally sweet and rich in texture.

Unlike conventional bread, which relies on refined flours, Ezekiel bread celebrates whole, sprouted grains. It’s dense, chewy, and hearty—perfect for anyone who wants a bread that nourishes as much as it delights.

Why You Should Bake It at Home

Sure, you can buy Ezekiel bread at health food stores, but homemade takes it to a new level. Why?

Freshness: Nothing beats the aroma of a warm loaf just out of the oven.
Control: You decide the sweetness, the salt, and the quality of grains.
Nutrition: Homemade sprouted grains retain more nutrients because you control soaking and sprouting times.
Taste: Store-bought versions can be dry or bland. Homemade Ezekiel bread is moist, flavorful, and slightly sweet with a rich, nutty depth.

Homemade bread also gives you the satisfaction of creating something ancient, wholesome, and powerful with your own hands. And yes, it’s easier than it looks, I promise.

The Ultimate Ezekiel Bread Recipe

This recipe will guide you through every step, from sprouting grains to slicing a perfect loaf.

Ingredients

1 cup wheat berries – sprouted for 24–48 hours
½ cup barley – sprouted
¼ cup lentils – sprouted
¼ cup chickpeas or dry beans – sprouted
¼ cup millet – sprouted
¼ cup spelt – sprouted
1½ cups warm water – to hydrate dough
2 tablespoons olive oil – for tenderness
2 tablespoons honey or maple syrup – natural sweetness
1 teaspoon salt – flavor balance
3–4 tablespoons vital wheat gluten – improves structure
1 packet active dry yeast (7g) – for rising

Why these ingredients? Sprouted grains maximize nutrition. Vital wheat gluten helps hold the dense dough together, creating a soft yet chewy texture. Honey or maple syrup adds subtle sweetness and feeds the yeast for better rise.

Step-by-Step Instructions

Sprout the grains: Rinse all grains and beans, soak them in water for 8–12 hours, then drain and leave in a warm place to sprout 24–48 hours. Rinse 2–3 times a day until tiny shoots appear.
Prepare the dough: Combine all sprouted grains in a blender or food processor with warm water. Pulse until coarsely pureed.
Activate the yeast: In a small bowl, mix yeast with a teaspoon of honey and ¼ cup warm water. Let it foam for 5–10 minutes.
Mix everything: In a large bowl, combine the grain puree, activated yeast, olive oil, salt, and vital wheat gluten. Stir until a sticky dough forms.
Knead the dough: On a floured surface, knead 5–7 minutes. The dough will feel sticky—don’t panic! A slightly sticky texture is normal for sprouted bread.
First rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise 1–2 hours until doubled in size.
Shape the loaf: Punch down the dough, transfer to a greased loaf pan, and smooth the top.
Second rise: Cover and let rise for 45 minutes.
Bake: Preheat oven to 375°F (190°C). Bake 35–40 minutes, or until the top is golden brown and sounds hollow when tapped.
Cool: Let the bread cool completely on a wire rack before slicing.

The first slice will feel slightly chewy, with a nutty aroma filling your kitchen. Spread a little butter or almond butter and enjoy—it’s transformative.

Ezekiel Bread Recipe Bible Verse

Ezekiel bread isn’t just a modern health trend—it’s rooted in the Bible. The recipe comes from Ezekiel 4:9, where the prophet Ezekiel is instructed to use wheat, barley, beans, lentils, millet, and spelt to make bread. This ancient formula was designed to be nourishing, sustaining both body and spirit during challenging times.

Baking your own Ezekiel bread connects you to this tradition. Each sprouted grain and wholesome ingredient is a nod to that biblical guidance, turning a simple loaf into something meaningful. It’s a way to honor history while enjoying one of the healthiest breads you can make at home.

Gluten-Free Ezekiel Bread Recipe

Traditional Ezekiel bread contains gluten from wheat, barley, and spelt. But for those with gluten sensitivity or celiac disease, there are gluten-free alternatives:

Ingredients to consider:

Sprouted gluten-free grains like quinoa, buckwheat, and millet
Beans and lentils (still sprouted) for protein and texture
Flaxseed or chia seed gel as a binder instead of wheat gluten

Tips for baking:

Gluten-free Ezekiel bread will be slightly denser and stickier than traditional loaves.
Use a loaf pan lined with parchment paper for easier handling.
Let the dough rise longer—gluten-free grains need extra time to hydrate fully.

This version won’t taste exactly like the original, but it keeps the essence of sprouted grains and dense, hearty texture, while being safe for gluten-sensitive bakers.

Sourdough Ezekiel Bread Recipe

For an even more flavorful and tangy loaf, you can turn your Ezekiel bread into a sourdough version. Sourdough adds depth, chewiness, and natural leavening that complements sprouted grains beautifully.

How to adapt:

Replace active dry yeast with a 1-cup sourdough starter (fed and bubbly).
Mix the sprouted grain puree with starter and let rise overnight at room temperature.
The natural fermentation will develop a mild tang and improve digestibility.

Pro tip: Sourdough Ezekiel bread can have a slightly sour aroma and a more open crumb structure. Bake as usual, and let cool completely before slicing to retain shape and texture.

This version is perfect for those who love artisanal bread and enjoy experimenting with flavors, while still honoring the sprouted, nutrient-rich tradition of Ezekiel bread.

Pro-Tips for Success

Sticky dough? Dust your hands lightly with flour or oil—don’t overdo, as it can dry out the bread.
Dense loaf? Ensure grains are well-sprouted; under-sprouted grains make the dough heavy.
Sweetness adjustment: Maple syrup works for a vegan option; honey gives a slightly richer flavor.
Storage: Keep in an airtight container. This bread freezes well for up to 3 months.

Sprouted bread requires patience, but the reward is a flavorful, nutrient-rich loaf that feels like a hug in every slice.

FAQs

1. Is Ezekiel bread gluten-free?
No, traditional Ezekiel bread contains wheat, barley, and spelt—all gluten-containing grains.

2. Can I use flour instead of sprouted grains?
Technically yes, but it won’t be authentic Ezekiel bread. The magic is in the sprouted whole grains.

3. How do I make it sweeter or add flavor?
Add dried fruits, seeds, or a touch more honey for natural sweetness. Sunflower seeds, pumpkin seeds, or walnuts pair beautifully.

4. Can I use a bread machine?
Yes! Use the dough setting for kneading and the bake setting, but monitor texture—it may be slightly denser.

Conclusion

Baking Ezekiel bread at home is a journey back to simple, wholesome nutrition. It’s chewy, nutty, and packed with sprouted goodness—perfect for toast, sandwiches, or simply enjoying with butter. Beyond flavor, it’s a bread that nourishes your body and warms your soul.

So, roll up your sleeves, sprout those grains, and discover the ancient magic of homemade Ezekiel bread. One slice, and you’ll know—it’s more than just bread; it’s nourishment you can taste and feel.