Servings: 1 LoafPrep Time: 1-2 days (for sprouting grains)Cook Time: 40-50 minutesTotal Time: 1-2 days + 1 hour
Ingredients:
1 cup wheat berries (sprouted)1/2 cup barley (sprouted)1/2 cup lentils (sprouted)1/4 cup spelt (sprouted)1 1/2 cups water (for mixing dough)1 tsp salt1 tbsp honey or maple syrup (optional)1/4 cup ground flax seeds (optional)2 tbsp nutritional yeast (optional)1 1/2 tsp active dry yeast1 1/2 cups warm water (for activating yeast)
Instructions:
Sprout the Grains:Soak wheat, barley, lentils, and spelt in water for 12-24 hours.Drain and rinse grains well.Place in a jar or sprouting tray and let them sprout for 2-3 days, rinsing every 12 hours.Once sprouts are about 1/4 to 1/2 inch long, they are ready to be used.Prepare the Dough:Grind the sprouted grains in a food processor or grain mill until they form a coarse flour.In a small bowl, dissolve the active dry yeast in 1 1/2 cups of warm water. Let it sit for 5-10 minutes to activate.In a large bowl, combine the sprouted grain flour, salt, ground flax seeds, nutritional yeast, honey (if using), and activated yeast mixture.Mix everything together and knead the dough for 8-10 minutes until smooth and elastic. If the dough is too dry, add a little water, a tablespoon at a time.First Rise:Cover the dough with a damp cloth and place in a warm area.Let it rise for 1-2 hours, or until the dough has doubled in size.Shape and Second Rise:Punch the dough down gently and shape it into a loaf. Place it into a greased loaf pan or shape it into a round boule.Let it rise for another 30-45 minutes, or until it puffs up slightly.Bake:Preheat the oven to 350°F (175°C).Bake the bread for 40-50 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.If using a thermometer, the internal temperature should reach 190°F (88°C).Cool:Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.Enjoy your homemade Ezekiel bread as a healthy sandwich base, a side to soups, or simply toasted with your favorite spread!Notes:You can store this bread at room temperature for 3-4 days in an airtight container, or freeze it for up to 3 months.For a sweeter version, add dried fruits like raisins or dates to the dough.
