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home made Ezekiel

Homemade Sprouted Ezekiel Bread

This recipe, although involved, delivers one of the healthiest versions of bread using sprouted whole grains and lentils. It's high in protein too!
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Equipment

  • Vitamix dry container (for grains) or a food mill

Ingredients
  

  • 2.5 cups hard wheat berries
  • 1.5 cups spelt berries
  • 1/2 cup hulled barley
  • 1/4 cup millet
  • 1/4 cup dry green lentils
  • 6 tbsp pinto beans (or a mixture of pinto, kidney, cannellini)
  • 4 cups water, about 100 degrees
  • 1/2 cup honey
  • 1/2 cup grapeseed oil (or coconut)
  • 2 tsp salt
  • 2 pouches active dry yeast

Instructions
 

Sprouting and dehydrating the main ingredients

  • Sprout the wheat, spelt ,millet, lentils, and beans (the barley doesn't get sprouted since the hull is removed) Do this by soaking them separately in water about 8 hours, then rinse and drain. Leave in a sprouter or a mesh collander and rinse and drain daily, to avoid any build up. In about 4 days or so, you should have a small tail emerging, which is the sprout.
  • The millet usually sprouts first. At about day 3 or 4, I rinse and drain once more, then I place the millet on a dehydrator sheet lined with parchment or teflex sheet and dehydrate at 112 degrees overnight or until the grains have dried completely. Set aside.
  • I do the same with the remaining sprouts. They will all sprout at diffrent times, but I try to aim for a sprout that's 1/2 inch long. The wheat and spelt is probably next, so rinse, drain, dehydrate as above.
  • Follow the same instructions for the beans. These may take the longest to dehydrate.
  • When everything is thoroughly dried, proceed with the following steps.

Measure again

  • Once you've sprouted a grain, it will grow in volume and you may reach more than 2.5 cups of wheat, say for instance. You'll need to measure the spelt, wheat, millet, lentils and beans again to make sure you have the original quantities in the ingredients list. This was fine for us becuase we keep making the bread and I don't mind having a littel extra of a few ingredients that I can use in another loaf. Otherwise, use the leftovers in a soup, chili, porridge, etc. They won't go to waste.

Make the batter

  • Take all of the sprouted material and feed through a feed mill (beans may have to be done separately). Add the barley at this time also. I don't have a mill, so I used a dry container meant for grinding grains (Vitamix makes them). Make all of these sprouts into a fine powder. Set the powders aside.
  • In a bowl, combine the water, honey, oil, salt, yeast.
  • Combine the powders with the liquid and knead (either using a spoon in a bowl or a stand up mixer) for about 10 minutes. This will not form a ball, as it's a wet batter.
  • Pour the batter into 2 greased bread pans.
  • Cover with a towel and let rise until the batter is 1/2 inch from the top.
  • Bake at 350 degrees until a toothpick inserted comes out clean.
  • Remove to a cooling rack and let cool completely before cutting.

Notes

Update: if you feel adventurous and want to try the 1/4 honey, feel free. At the last stage of mixing, just add 2 tablespoons ground flax and 2 tablespoons chia. This should help it bind better.