Key takeaways
- For a lighter loaf: Grind the sprouts more finely, use the full 400 g water only if needed, and proof until the dough has risen about two-thirds rather than waiting for a full doubling.
- For a denser, more sliceable loaf: Use 360 g water, grind more coarsely, and bake in the 9-by-5-inch pan. The result will be compact but less likely to crumble.
- For a softer crust: Brush the hot loaf with a little oil or melted butter after baking and cool it under a clean towel.
- For less sweetness: Reduce the honey or maple syrup to 15 g. Keep at least a small amount if the dough is slow to rise.
- For a less intense legume flavor: Replace the soybeans and dried beans with an additional 50 g of wheat berries. The loaf will have less protein and a more familiar wheat-bread taste.
This recipe for Ezekiel bread makes one reliable 9-by-5-inch loaf from soaked and sprouted wheat, rye, barley, lentils, soybeans, and beans, with clear timing and texture adjustments for a moist but sliceable result.
Recipe at a glance
| Item | Amount | Purpose |
|---|---|---|
| Hard wheat berries | 100 g | Structure and wheat flavor |
| Rye berries | 50 g | Moisture and earthy flavor |
| Barley groats | 50 g | Nutty flavor and chew |
| Green or brown lentils | 50 g | Protein and tenderness |
| Dried soybeans | 25 g | Protein and richness |
| Dried kidney beans or pinto beans | 25 g | Flavor and additional protein |
| Water for soaking and sprouting | As needed | Hydration; drained before milling |
| Active dry yeast | 7 g | Reliable leavening |
| Warm water | 360–400 g | Dough hydration |
| Honey or maple syrup | 30 g | Yeast food and mild sweetness |
| Fine salt | 9 g | Flavor and dough strength |
| Neutral oil | 15 g | Softness and easier release |
The grain and legume weights total 300 g before soaking. After hydration and sprouting, they will weigh considerably more, so drain them thoroughly and use the finished wet mixture rather than adding extra dry flour by guesswork.
Equipment and ingredients
You will need a large bowl, fine-mesh sieve, clean towel, food processor or strong blender, kitchen scale, 9-by-5-inch loaf pan, and an instant-read thermometer. Use whole, untreated food-grade grains and legumes. Do not use roasted, split, canned, or pre-cooked ingredients for the sprouting stage.
This loaf contains wheat, rye, barley, and soy. It is not gluten-free, and sprouting does not make it suitable for people with celiac disease or a wheat, rye, barley, or soy allergy.
Step 1: Soak the grains and legumes
Combine the wheat, rye, barley, lentils, soybeans, and dried beans in a large bowl. Cover them with at least 1 litre of cool water, leaving several centimetres of space above the mixture. Soak for 8–12 hours at room temperature.
Drain the mixture completely after soaking and rinse it twice. A thorough drain matters: excess surface water makes the final dough gummy and can dilute the yeast and salt.
Step 2: Sprout for 24–48 hours
Transfer the drained mixture to a sieve or sprouting jar. Keep it covered with a clean towel or mesh lid, but allow air circulation. Rinse and drain every 8–12 hours.
Stop when most of the grains show a tiny white sprout roughly 1–3 mm long. The grains should smell fresh, mild, and grassy. Discard the batch if it develops a sour, rotten, or strongly fermented odor, visible mold, or a slimy coating.
Sprouting time varies with room temperature: a warm kitchen may need about 24 hours, while a cooler room may need closer to 48. Do not wait for long roots. Extended sprouting consumes more of the grain’s stored starch and can produce a sweeter, weaker, stickier loaf.
Step 3: Mill the sprouted mixture
Rinse the sprouts once more and drain them for 10–15 minutes. Process them in batches until they form a coarse, sticky meal. The texture should resemble damp, chunky porridge rather than a smooth purée.
If your food processor struggles, add 1 tablespoon of the measured dough water at a time. Avoid adding a large amount at once; excess water is difficult to correct later. A coarse grind gives the loaf more chew, while a finer grind produces a more uniform and cake-like crumb.
Step 4: Mix and hydrate the dough
In a small bowl, stir the yeast into 360 g of warm water, ideally around 38–43°C. Add the honey or maple syrup and leave it for 5 minutes. It does not need to become dramatically foamy, but the liquid should not be cold.
Combine the milled sprouted mixture, yeast water, salt, and oil. Mix with a sturdy spoon or dough hook for 3–5 minutes. The dough will be much wetter and stickier than conventional wheat-bread dough because it contains little or no separately milled flour.
Wait 10 minutes, then assess the consistency. It should hold a soft mound and spread slowly when pressed. If it is stiff or cracks, add the remaining water 10 g at a time. If it resembles pourable batter, reserve it for a smaller pan or mix in 10–20 g of wheat flour; this will make the loaf less traditionally sprouted but easier to shape.
Step 5: First proof
Cover the bowl and let the dough rise at approximately 24–27°C for 60–90 minutes. The dough may not double as dramatically as a conventional wheat loaf. Look instead for a 50–75% increase in volume, a lighter texture, and small bubbles along the sides.
Do not rely only on the clock. A cold kitchen may require up to 2 hours, while a warm kitchen can shorten the proof. Overproofed sprouted-grain dough often collapses because the coarse particles and weakened gluten cannot support a very large rise.
Step 6: Shape and proof in the pan
Grease a 9-by-5-inch loaf pan. Scrape in the dough and smooth the top with a wet spatula. Fill the pan no more than two-thirds full. If your pan is smaller than 9 by 5 inches, divide the mixture rather than forcing all of it into one container.
| Pan size | Recommended dough amount | Typical second proof | Baking guidance |
|---|---|---|---|
| 8½-by-4½-inch loaf pan | 700–750 g | 35–60 minutes | Begin checking at 45 minutes |
| 9-by-5-inch loaf pan | 800–900 g | 40–70 minutes | Best choice for the full batch |
| 8-inch square pan | 800–900 g | 30–55 minutes | Produces shorter, wider slices |
| 12-cup muffin pan | 70–80 g per cup | 25–45 minutes | Reduce baking time substantially |
Proof until the dough reaches roughly 1–2 cm below the rim for a loaf pan. It should look aerated but not be visibly sinking in the centre.
Step 7: Bake and cool completely
Heat the oven to 190°C. Bake the loaf for 50–65 minutes. If the top darkens too quickly, cover it loosely with foil after the first 30 minutes.
The loaf is ready when the centre reaches approximately 93–96°C. Because this dough is naturally moist, internal temperature is more dependable than a hollow tapping sound. Remove the bread from the pan after 10 minutes and cool it on a rack for at least 3 hours before slicing. Cutting sooner can compress the crumb and make it seem underbaked even when the centre has set.
Texture adjustments that work
- For a lighter loaf: Grind the sprouts more finely, use the full 400 g water only if needed, and proof until the dough has risen about two-thirds rather than waiting for a full doubling.
- For a denser, more sliceable loaf: Use 360 g water, grind more coarsely, and bake in the 9-by-5-inch pan. The result will be compact but less likely to crumble.
- For a softer crust: Brush the hot loaf with a little oil or melted butter after baking and cool it under a clean towel.
- For less sweetness: Reduce the honey or maple syrup to 15 g. Keep at least a small amount if the dough is slow to rise.
- For a less intense legume flavor: Replace the soybeans and dried beans with an additional 50 g of wheat berries. The loaf will have less protein and a more familiar wheat-bread taste.
Troubleshooting: cause, check, and fix
- Gummy centre: Check whether the loaf reached 93–96°C and whether it cooled fully. Bake 10–15 minutes longer next time, drain the sprouts more thoroughly, or reduce the water by 20 g.
- Loaf collapses: The second proof probably went too far, or the sprouts were grown too long. Shorten proofing and stop at the first sign of a well-aerated dough rather than waiting for it to double.
- Crumb falls apart: The mixture may have been ground too coarsely or lacked enough hydration. Grind more finely and add water in 10 g increments during mixing.
- Dense, heavy loaf: Check the yeast date, dough temperature, and proofing time. Let the dough rise in a warmer location, but keep it below about 30°C to avoid weakening the structure.
- Sour or unpleasant smell: The sprouts may have fermented or spoiled. Discard them rather than trying to bake away the problem; rinse more frequently and improve drainage next time.
Storage and serving
Once completely cool, wrap the loaf and keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days. For longer storage, slice it and freeze the slices in an airtight bag for up to 3 months. Toasting improves the texture of chilled or frozen slices and pairs well with savoury toppings, nut butter, or soft cheese.
