25+ Easy and Delicious Ezekiel Bread Recipes to Try Today

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Ezekiel bread has been cherished for centuries, revered not only for its rich flavor but also for its remarkable nutritional benefits.

Made from sprouted grains and legumes, this ancient bread is packed with protein, fiber, and essential vitamins, making it an excellent choice for health-conscious individuals.

The process of sprouting grains enhances their digestibility and nutrient absorption, transforming simple ingredients into a powerhouse of nutrition.

In this article, we’ll explore 25+ delectable Ezekiel bread recipes that will inspire you to incorporate this wholesome bread into your daily meals.

From sweet loaves to savory delights, these recipes cater to various tastes and dietary preferences, ensuring there’s something for everyone.

Get ready to experience the delightful versatility of Ezekiel bread as we guide you through delicious recipes that not only taste good but also nourish your body.

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25+ Easy and Delicious Ezekiel Bread Recipes to Try Today

As we’ve explored in this collection of 25+ Ezekiel bread recipes, this nutritious bread can easily become a staple in your kitchen.

Its adaptability allows you to create everything from breakfast to snacks and even main dishes, all while benefiting from the wholesome goodness of sprouted grains.

By incorporating these recipes into your meal planning, you can enjoy the delightful flavors and health benefits of Ezekiel bread every day.

Whether you’re making a classic loaf to pair with your favorite soup or crafting a unique sweet version for breakfast, Ezekiel bread offers a satisfying and nourishing experience.

Embrace the art of bread-making with these recipes, and savor the journey of creating your own healthy, homemade Ezekiel bread.

Ezekiel Bread with Honey and Cinnamon

This delightful version of Ezekiel bread infuses the nutty flavors of the traditional recipe with the sweetness of honey and the warmth of cinnamon. It’s perfect for breakfast or as a snack, providing a nutritious and satisfying option for any time of day. The addition of honey not only enhances the flavor but also gives the bread a moist texture, making it incredibly delicious when toasted.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 2 tablespoons honey
• 1 tablespoon ground cinnamon
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, combine the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and let soak for 12 to 24 hours. Drain and rinse the grains thoroughly.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or a colander covered with a damp cloth. Rinse and drain the grains every 8 hours for 2-3 days until small sprouts appear.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sprouted grains, honey, ground cinnamon, sea salt, and active dry yeast dissolved in warm water. Mix until well combined.
4. Knead the Dough: Transfer the mixture to a floured surface and knead for about 10 minutes until it becomes smooth. You can add a little more flour if the dough is too sticky.
5. First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Shape and Second Rise: Punch down the risen dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Cover and let it rise again for 30-45 minutes.
7. Bake: Bake the bread for 30-35 minutes or until golden brown and it sounds hollow when tapped on the bottom.
8. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy toasted with butter or as a sandwich.

This Honey and Cinnamon Ezekiel bread is not only a healthy choice but also a flavorful one that brings a new twist to traditional Ezekiel bread. The combination of honey and cinnamon adds a delightful sweetness that pairs beautifully with the nutty flavor of the grains. Whether you enjoy it as toast topped with fresh fruit or as the foundation of your favorite sandwich, this bread is a nutritious addition to your diet. It’s a great way to incorporate more whole grains and legumes into your meals while savoring a delicious homemade loaf.

Savory Ezekiel Bread with Garlic and Herbs

Elevate your Ezekiel bread experience with this savory garlic and herb variation. Infused with aromatic garlic and a blend of fresh herbs, this bread is perfect for serving alongside soups, salads, or as a flavorful base for sandwiches. The savory profile enhances the natural nuttiness of the grains, making each bite an aromatic delight.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, mix the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and soak for 12 to 24 hours. Drain and rinse well.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or colander covered with a damp cloth, rinsing them every 8 hours for 2-3 days until sprouts form.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large bowl, combine the sprouted grains, minced garlic, oregano, thyme, sea salt, and yeast dissolved in warm water. Mix until well combined.
4. Knead the Dough: Transfer the mixture to a floured surface and knead for about 10 minutes until smooth, adding flour as necessary to prevent stickiness.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1-2 hours until doubled in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover it, and let it rise for another 30-45 minutes.
7. Bake: Bake for 30-35 minutes until golden and sounds hollow when tapped.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Enjoy warm or toasted with olive oil or balsamic vinegar.

This Savory Ezekiel Bread with Garlic and Herbs is a delightful option that brings robust flavors to your table. The aromatic garlic and herbs not only enhance the bread’s taste but also complement a variety of dishes, making it an excellent accompaniment to meals. Serve it with soups, salads, or alongside your favorite spreads, and watch it become a staple in your kitchen. Its nutritional benefits, combined with the savory flavors, make it a smart choice for anyone looking to enjoy healthy, homemade bread.

Ezekiel Bread with Seeds and Nuts

Packed with nutrition and crunch, this Ezekiel bread variation includes a mix of seeds and nuts that elevate the texture and flavor profile. The combination of sunflower seeds, flaxseeds, and chopped walnuts adds a delightful crunch to each slice, making this bread an excellent choice for breakfast or as a hearty snack. Not only does it taste great, but it also provides healthy fats and protein.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 1/2 cup sunflower seeds
• 1/4 cup flaxseeds
• 1/2 cup walnuts, chopped
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: Combine the wheat berries, barley, spelt, millet, lentils, and chickpeas in a large bowl and soak in 4 cups of water for 12 to 24 hours. Drain and rinse well.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or a covered colander, rinsing them every 8 hours for 2-3 days until sprouts appear.
3. Prepare the Dough: Preheat the oven to 350°F (175°C). In a large bowl, combine the sprouted grains, sunflower seeds, flaxseeds, chopped walnuts, sea salt, and yeast dissolved in warm water. Stir until everything is well combined.
4. Knead the Dough: Transfer to a floured surface and knead for about 10 minutes, adding more flour if the dough is sticky.
5. First Rise: Place the dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours, or until doubled in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let rise for another 30-45 minutes.
7. Bake: Bake for 30-35 minutes or until golden and hollow when tapped.
8. Cool and Serve: Let cool for 10 minutes in the pan before transferring to a wire rack. Slice and enjoy with cream cheese, nut butter, or your favorite spread.

This Ezekiel Bread with Seeds and Nuts is a nutritious powerhouse that brings both flavor and texture to your table. The combination of seeds and nuts not only adds a satisfying crunch but also contributes to the overall health benefits, making it a great source of omega-3 fatty acids and protein. Whether you enjoy it as a toast with avocado or as a base for your favorite sandwich, this bread is versatile and can complement a variety of meals. Baking your own Ezekiel bread means you can enjoy fresh, wholesome ingredients while exploring endless flavor combinations.

Ezekiel Bread with Dried Fruits and Nuts

This recipe combines the wholesome goodness of Ezekiel bread with the natural sweetness of dried fruits and the crunch of nuts. The inclusion of raisins, cranberries, and almonds adds flavor and texture, creating a delightful bread that’s perfect for breakfast or as a snack. Rich in fiber and nutrients, this bread makes a fantastic option for those looking to enjoy a healthy yet indulgent treat.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup almonds, chopped
• 2 teaspoons cinnamon
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, mix the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and soak for 12 to 24 hours. Drain and rinse well.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or a covered colander, rinsing every 8 hours for 2-3 days until sprouts appear.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large bowl, combine the sprouted grains, raisins, dried cranberries, chopped almonds, cinnamon, sea salt, and yeast dissolved in warm water. Mix until thoroughly combined.
4. Knead the Dough: Transfer to a floured surface and knead for about 10 minutes, adding flour as necessary to prevent stickiness.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1-2 hours until doubled in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let it rise again for 30-45 minutes.
7. Bake: Bake for 30-35 minutes until golden brown and it sounds hollow when tapped on the bottom.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Enjoy sliced, preferably toasted, for a delicious breakfast or snack.

This Ezekiel Bread with Dried Fruits and Nuts is not just a treat for your taste buds; it’s also a nutritious choice packed with fiber, healthy fats, and antioxidants. The sweetness from the dried fruits complements the hearty, nutty flavors of the bread, making it an enjoyable option for breakfast or an afternoon snack. Spread a little almond butter or cream cheese on top, and you have a satisfying treat that will keep you energized throughout the day. Baking this bread at home allows you to control the sweetness and texture, ensuring it meets your flavor preferences.

Ezekiel Bread with Pumpkin Seeds and Chia Seeds

Incorporating pumpkin seeds and chia seeds into Ezekiel bread brings not only delightful crunch but also a wealth of nutritional benefits. Pumpkin seeds are rich in magnesium and zinc, while chia seeds provide omega-3 fatty acids and fiber. This version of Ezekiel bread is perfect for health enthusiasts looking to boost their intake of essential nutrients while enjoying a tasty and filling bread option.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 1/2 cup pumpkin seeds
• 1/4 cup chia seeds
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, combine the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and soak for 12 to 24 hours. Drain and rinse well.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or colander covered with a damp cloth, rinsing them every 8 hours for 2-3 days until small sprouts form.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sprouted grains, pumpkin seeds, chia seeds, sea salt, and yeast dissolved in warm water. Stir until well combined.
4. Knead the Dough: Transfer to a floured surface and knead for about 10 minutes, adding more flour as needed to achieve a smooth texture.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.
6. Shape and Second Rise: Punch down the risen dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let rise for an additional 30-45 minutes.
7. Bake: Bake for 30-35 minutes until golden brown and it sounds hollow when tapped.
8. Cool and Serve: Allow to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy as part of a healthy meal or snack.

This Ezekiel Bread with Pumpkin Seeds and Chia Seeds is a powerhouse of nutrition and flavor. The crunchy pumpkin seeds and nutty chia seeds enhance the bread’s texture while contributing vital nutrients that support overall health. Whether enjoyed toasted with avocado or as a base for a sandwich, this bread offers a satisfying and nutritious option for your diet. Its high fiber content will keep you feeling full and energized, making it an excellent choice for breakfast, lunch, or a snack. Experiment with different spreads or toppings to make this versatile bread even more delightful!

Ezekiel Bread with Oats and Flaxseed

Combining oats and flaxseed with the traditional Ezekiel recipe results in a hearty and nutritious loaf that’s great for any time of the day. Oats bring a chewy texture and a mild sweetness, while flaxseed adds a nutty flavor and a boost of omega-3 fatty acids. This bread is perfect for those who want to incorporate more whole grains and seeds into their diet without sacrificing taste.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 1 cup rolled oats
• 1/4 cup ground flaxseed
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, combine the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and let soak for 12 to 24 hours. Drain and rinse thoroughly.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or covered colander, rinsing every 8 hours for 2-3 days until small sprouts appear.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large bowl, combine the sprouted grains, rolled oats, ground flaxseed, sea salt, and yeast dissolved in warm water. Mix well to form a dough.
4. Knead the Dough: Transfer the mixture to a floured surface and knead for about 10 minutes, adding flour as needed until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover, and let rise in a warm area for 1-2 hours or until doubled in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let rise for an additional 30-45 minutes.
7. Bake: Bake for 30-35 minutes until golden brown and hollow when tapped.
8. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy it warm or toasted.

This Ezekiel Bread with Oats and Flaxseed is a nourishing and hearty option that brings a wealth of health benefits. The oats provide a chewy texture, while flaxseed contributes essential omega-3 fatty acids and fiber, making this bread a smart choice for anyone aiming for a balanced diet. It’s delicious on its own or paired with nut butter, avocado, or your favorite spreads. Enjoying this homemade bread means you’re treating yourself to wholesome ingredients while also exploring the wonderful flavors and textures that Ezekiel bread can offer. This versatile recipe can easily become a favorite in your kitchen!

Savory Herb Ezekiel Bread

This savory herb variation of Ezekiel bread infuses the traditional recipe with aromatic herbs like rosemary, thyme, and oregano, creating a delightful loaf perfect for pairing with soups, salads, or as a flavorful sandwich base. The herbs not only enhance the taste but also contribute beneficial antioxidants, making this bread a wholesome addition to your meals.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh oregano, chopped
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, mix the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and soak for 12 to 24 hours. Drain and rinse well.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or a covered colander, rinsing every 8 hours for 2-3 days until sprouts appear.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sprouted grains, chopped herbs, sea salt, and yeast dissolved in warm water. Stir until fully combined.
4. Knead the Dough: Transfer to a floured surface and knead for about 10 minutes, adding flour as necessary until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1-2 hours or until it doubles in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let it rise again for 30-45 minutes.
7. Bake: Bake for 30-35 minutes until golden brown and it sounds hollow when tapped.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve with olive oil for dipping or as part of a sandwich.

This Savory Herb Ezekiel Bread is a fantastic way to enjoy the nutritional benefits of sprouted grains while indulging in the aromatic flavors of fresh herbs. It’s a versatile loaf that can elevate any meal, whether enjoyed fresh from the oven or toasted with a drizzle of olive oil. The herbs not only add flavor but also bring a bouquet of health benefits, making this bread a delicious and healthful option for any occasion. Pair it with a hearty soup or enjoy it as a side to your favorite salad for a wholesome and satisfying meal.

Sweet Cinnamon Raisin Ezekiel Bread

This sweet twist on Ezekiel bread features the warm flavors of cinnamon and plump raisins, making it an ideal breakfast option or a delightful snack. The combination of sweetness from the raisins and the warmth of cinnamon creates a comforting loaf that’s perfect for toasting and slathering with butter or cream cheese. Not only is it delicious, but it also maintains the health benefits of sprouted grains.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 1/2 cup raisins
• 2 tablespoons ground cinnamon
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, combine the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and soak for 12 to 24 hours. Drain and rinse well.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or colander, rinsing every 8 hours for 2-3 days until sprouts appear.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sprouted grains, raisins, cinnamon, sea salt, and yeast dissolved in warm water. Mix until well combined.
4. Knead the Dough: Transfer the mixture to a floured surface and knead for about 10 minutes, adding flour as needed for a smooth consistency.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for 1-2 hours or until doubled in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let rise for an additional 30-45 minutes.
7. Bake: Bake for 30-35 minutes until golden brown and hollow when tapped.
8. Cool and Serve: Allow to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy warm, with butter or cream cheese.

This Sweet Cinnamon Raisin Ezekiel Bread is a delightful addition to any breakfast table. The combination of sweet raisins and warm cinnamon creates a flavor profile that’s comforting and satisfying. Not only does it offer the health benefits of sprouted grains, but it also provides a nutritious way to enjoy a sweet treat without the guilt. This bread can be enjoyed plain, toasted, or with your favorite spreads, making it a versatile option for breakfast or an afternoon snack. Enjoy the comforting aromas and tastes of this delicious loaf, knowing you’re nourishing your body with wholesome ingredients.

Ezekiel Bread with Sunflower Seeds and Sesame Seeds

This hearty Ezekiel bread is packed with sunflower seeds and sesame seeds, providing a crunchy texture and a boost of healthy fats. Sunflower seeds are a great source of vitamin E, magnesium, and selenium, while sesame seeds add calcium and iron. This recipe is not only nutritious but also versatile, making it perfect for sandwiches or served alongside soups and salads.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 1/2 cup sunflower seeds
• 1/4 cup sesame seeds
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, mix the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and soak for 12 to 24 hours. Drain and rinse thoroughly.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or colander, rinsing every 8 hours for 2-3 days until small sprouts develop.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sprouted grains, sunflower seeds, sesame seeds, sea salt, and yeast dissolved in warm water. Stir until well incorporated.
4. Knead the Dough: Transfer to a floured surface and knead for about 10 minutes, adding flour as needed until the dough is smooth.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1-2 hours until it has doubled in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let it rise again for 30-45 minutes.
7. Bake: Bake for 30-35 minutes until golden brown and hollow when tapped on the bottom.
8. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve with your favorite toppings or spreads.

This Ezekiel Bread with Sunflower Seeds and Sesame Seeds is a nourishing and satisfying option for any meal. The crunchy texture of the seeds adds an extra dimension to the bread, while also packing in essential nutrients that support overall health. This versatile bread can be used for sandwiches, enjoyed with soups, or simply spread with a bit of butter or nut butter for a nutritious snack. Embrace the hearty flavors and wholesome ingredients of this delicious bread, and feel good about adding such nourishing options to your diet. Whether you bake it for a family gathering or just for yourself, it’s sure to become a favorite in your home!

Ezekiel Bread with Carrots and Walnuts

This flavorful Ezekiel bread combines the natural sweetness of grated carrots with crunchy walnuts, creating a moist and satisfying loaf. Carrots add vitamins and minerals, while walnuts contribute healthy fats and a delightful texture. This recipe is perfect for breakfast or as a snack, and it pairs wonderfully with cream cheese or nut butter.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 1 cup grated carrots (about 2 medium carrots)
• 1/2 cup walnuts, chopped
• 2 teaspoons ground cinnamon
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, combine the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and soak for 12 to 24 hours. Drain and rinse well.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or colander, rinsing every 8 hours for 2-3 days until small sprouts form.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sprouted grains, grated carrots, chopped walnuts, cinnamon, sea salt, and yeast dissolved in warm water. Stir until fully mixed.
4. Knead the Dough: Transfer the mixture to a floured surface and knead for about 10 minutes, adding flour as needed to achieve a smooth texture.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1-2 hours or until it doubles in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let it rise for another 30-45 minutes.
7. Bake: Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm with your favorite spread.

Ezekiel Bread with Carrots and Walnuts is a nutritious and flavorful loaf that brings together the earthy sweetness of carrots and the richness of walnuts. The addition of carrots not only enhances the moisture of the bread but also provides essential nutrients like beta-carotene and fiber. This versatile bread is perfect for breakfast, either toasted with a spread or as a base for a hearty sandwich. Enjoy this wholesome creation knowing that each slice is packed with nourishment and delightful flavors!

Spicy Jalapeño Ezekiel Bread

If you enjoy a bit of heat, this Spicy Jalapeño Ezekiel Bread is for you! The addition of fresh jalapeños provides a flavorful kick, making this bread a standout option for sandwiches, toast, or as a side with chili. Packed with sprouted grains and peppers, this bread offers both nutrition and a spicy twist, sure to delight your taste buds.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 1-2 fresh jalapeños, seeded and diced (adjust to taste)
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, combine the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and soak for 12 to 24 hours. Drain and rinse well.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or colander, rinsing every 8 hours for 2-3 days until sprouts form.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sprouted grains, diced jalapeños, sea salt, and yeast dissolved in warm water. Mix thoroughly.
4. Knead the Dough: Transfer to a floured surface and knead for about 10 minutes, adding flour as necessary until the dough is smooth.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for 1-2 hours until doubled in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let rise for another 30-45 minutes.
7. Bake: Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy warm or toasted.

Spicy Jalapeño Ezekiel Bread is a vibrant and exciting way to incorporate more flavor into your meals. The heat from the jalapeños adds a fun twist that can elevate any dish, from a classic grilled cheese to a spicy breakfast sandwich. This bread not only delivers on taste but also maintains the health benefits of sprouted grains, making it a nutritious choice for those who enjoy a little spice in their life. Embrace the bold flavors and enjoy this delightful loaf as part of your culinary repertoire!

Ezekiel Bread with Pumpkin and Spices

This fall-inspired Ezekiel bread combines the rich flavors of pumpkin with warm spices like nutmeg and ginger, creating a delightful loaf perfect for autumn. The addition of pumpkin not only adds moisture and flavor but also provides an array of vitamins and antioxidants. This bread is perfect for breakfast or as a snack, and it can be enjoyed plain or toasted with a smear of butter.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 1 cup pumpkin puree (canned or fresh)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, mix the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and soak for 12 to 24 hours. Drain and rinse well.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or colander, rinsing every 8 hours for 2-3 days until sprouts form.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sprouted grains, pumpkin puree, cinnamon, nutmeg, ginger, sea salt, and yeast dissolved in warm water. Stir until combined.
4. Knead the Dough: Transfer to a floured surface and knead for about 10 minutes, adding flour as needed until the dough is smooth.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1-2 hours until it doubles in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let rise for another 30-45 minutes.
7. Bake: Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm, with butter or cream cheese.

Ezekiel Bread with Pumpkin and Spices is a delicious way to enjoy the flavors of fall all year round. The pumpkin adds moisture and a subtle sweetness, while the spices bring warmth and comfort to every bite. This bread is not only a tasty addition to your breakfast table but also provides a nutritious boost from the sprouted grains and pumpkin. Serve it as a stand-alone snack, as toast with a touch of honey, or as a unique side with your autumn meals. Enjoy the cozy flavors and wholesome ingredients in each slice, making it a favorite for gatherings or quiet mornings at home.

Ezekiel Bread with Dried Fruit and Nuts

This Ezekiel bread recipe is a delightful fusion of sweet and savory flavors, featuring a variety of dried fruits and nuts. The addition of ingredients like raisins, cranberries, and almonds not only enhances the flavor but also increases the bread’s nutritional value with antioxidants, fiber, and healthy fats. Perfect for breakfast or as a nutritious snack, this bread is sure to please anyone who enjoys a touch of sweetness in their baked goods.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup almonds, chopped
• 2 teaspoons cinnamon
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, combine the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and soak for 12 to 24 hours. Drain and rinse well.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or colander, rinsing every 8 hours for 2-3 days until small sprouts appear.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sprouted grains, raisins, dried cranberries, chopped almonds, cinnamon, sea salt, and the yeast dissolved in warm water. Mix well until combined.
4. Knead the Dough: Transfer to a floured surface and knead the dough for about 10 minutes, adding flour as needed to achieve a smooth texture.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1-2 hours or until it doubles in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let rise for another 30-45 minutes.
7. Bake: Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or toasted, perfect with butter or cream cheese.

Ezekiel Bread with Dried Fruit and Nuts is a deliciously wholesome treat that combines the rich flavors of fruits and the satisfying crunch of nuts. This bread is perfect for those who enjoy a naturally sweet and nutritious option for breakfast or as a snack throughout the day. Its high fiber content and healthy fats make it a smart choice for a balanced diet. Enjoy it toasted with a touch of honey, or use it as a base for a fruit spread. Each bite is not only satisfying but also packed with energy, making it a perfect pick-me-up any time of the day!

Savory Herb Ezekiel Bread

This Savory Herb Ezekiel Bread is a wonderful option for those who prefer a more aromatic and savory flavor profile. Infused with fresh herbs like rosemary and thyme, this bread pairs beautifully with soups, salads, or as a base for sandwiches. The use of sprouted grains makes it both nutritious and satisfying, providing a hearty option that is rich in flavor and texture.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, mix the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and soak for 12 to 24 hours. Drain and rinse well.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or colander, rinsing every 8 hours for 2-3 days until small sprouts form.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sprouted grains, chopped rosemary, thyme, sea salt, and yeast dissolved in warm water. Stir until well mixed.
4. Knead the Dough: Transfer the mixture to a floured surface and knead for about 10 minutes, adding flour as necessary to create a smooth dough.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for 1-2 hours until doubled in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let rise for another 30-45 minutes.
7. Bake: Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve with olive oil, balsamic vinegar, or as a hearty sandwich bread.

Savory Herb Ezekiel Bread is a fragrant and satisfying addition to your meal repertoire. The combination of fresh herbs adds a delightful aroma and depth of flavor that pairs perfectly with a variety of dishes. Whether served alongside a bowl of soup, used for sandwiches, or simply enjoyed on its own with a drizzle of olive oil, this bread offers versatility and nutrition in every slice. The sprouted grains contribute to its health benefits, making this loaf a nourishing option for your family. Enjoy the comforting, herbaceous flavors in your kitchen with this delicious bread!

Ezekiel Bread with Spinach and Feta

This flavorful Ezekiel bread features nutrient-packed spinach and tangy feta cheese, creating a delightful savory loaf. Rich in vitamins and minerals, spinach adds moisture and depth to the bread, while feta brings a creamy, salty kick. This bread is perfect for sandwiches, toasting, or as an accompaniment to soups and salads.

Ingredients:

• 1 cup wheat berries
• 1 cup barley
• 1/2 cup spelt
• 1/2 cup millet
• 1/2 cup lentils
• 1/2 cup chickpeas
• 4 cups water (for soaking)
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 teaspoons sea salt
• 1/4 cup warm water (for yeast)
• 1 packet active dry yeast (2 1/4 teaspoons)

Instructions:

1. Soak the Grains: In a large bowl, combine the wheat berries, barley, spelt, millet, lentils, and chickpeas. Cover with 4 cups of water and soak for 12 to 24 hours. Drain and rinse well.
2. Sprout the Grains: Place the soaked grains in a sprouting jar or colander, rinsing every 8 hours for 2-3 days until small sprouts form.
3. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sprouted grains, chopped spinach, crumbled feta, sea salt, and yeast dissolved in warm water. Mix thoroughly until well combined.
4. Knead the Dough: Transfer the mixture to a floured surface and knead for about 10 minutes, adding flour as needed to achieve a smooth consistency.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for 1-2 hours until it doubles in size.
6. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan, cover, and let rise for another 30-45 minutes.
7. Bake: Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm or toasted.

Ezekiel Bread with Spinach and Feta offers a delightful and nutritious way to enjoy the health benefits of sprouted grains combined with the rich flavors of spinach and feta. This loaf is perfect for creating gourmet sandwiches or serving alongside salads and soups for a wholesome meal. The vibrant green spinach not only enhances the nutritional profile of the bread but also adds a lovely color and flavor that everyone will enjoy. Make this savory bread a staple in your kitchen, and relish in the goodness it brings to your meals!

Note: More recipes are coming soon!