Ezekiel Bread Recipe
A variety of grains, including as wheat, barley, beans, lentils, and spelt, are used to make Ezekiel bread, a form of sprouted grain bread. Although it is sometimes called a “gluten-free” bread, it is important to remember that it may still contain trace quantities of gluten.
What is special about Ezekiel bread?
- Sprouted grains: The grains used to make Ezekiel bread have been allowed to sprout, or germinate, ahead of being processed into flour. The grains become more nutritious and simpler to digest as a result of this procedure.
- No flour: Since Ezekiel bread is baked without flour, no refined or processed grains are used in its preparation.
- High in fiber and protein: For individuals seeking a healthier bread alternative, Ezekiel bread is a wholesome option due to its high fiber and protein content.
- Low glycemic index: Because of its low glycemic index, Ezekiel bread won’t raise blood sugar levels.
Ingredients:
2 cups sprouted wheat berries
1 cup sprouted barley
1 cup sprouted lentils
1 cup sprouted chickpeas
1/2 cup sprouted spelt
1/4 cup olive oil
1/4 cup honey or maple syrup
1 teaspoon salt
1 teaspoon active dry yeast (gluten-free)
1 cup warm water
Directions:
Rinse the grains, then soak them in water for 8 to 12 hours to sprout them. Rinse and drain the grains, then transfer them to a cloth-covered basin or sprouting jar. Give the grains two to three days to sprout, then rinse them every day.
ground the grains: Use a grain mill or a high-speed blender to ground the grains into flour once they have sprouted.
Prepare the dough: Put the ground grains, olive oil, honey or maple syrup, salt, and yeast in a big basin.
Add the water: Mix the dough until a sticky ball forms, then gradually add the warm water.
Knead the dough: Work the dough for ten to fifteen minutes, or until it is elastic and smooth.
Allow it to rise: Put the dough in a bowl that has been oiled, cover it with a towel, and leave it in a warm location for one to two hours, or until it has become twice as large.
Form the loaf: Form the dough into a loaf by punching it down.
Bake the bread: Put the loaf in a 9 x 5-inch loaf pan that has been oiled, and bake it for 45 to 50 minutes at 350°F (175°C), or until it is golden brown and hollow when tapped.
rest the bread: Before slicing, take the bread out of the oven and allow it to rest on a wire rack for at least half an hour.
Advice and Modifications:
Utilize a range of sprouted grains to provide a distinct taste and consistency.
For added taste and nutrition, include dried fruits, nuts, or seeds into the dough.
For a more genuine taste, use a natural yeast starter or gluten-free yeast.
For a crispy crust, try baking the bread in a ceramic pot or a Dutch oven.
Advantages for Health:
Rich in protein and fiber
Packed with phytochemicals and antioxidants
Lowering blood sugar and cholesterol may be possible.
Gut flora and digestion are supported.
Nutritional Information (per slice)
– Calories: 120-150
– Protein: 4-5g
– Fat: 2-3g
– Carbohydrates: 20-25g
– Fiber: 3-4g
– Sugar: 1-2g
– Sodium: 5-10mg