Ezekiel Bread Recipe

Whole wheat flour: Provides the base structure and hearty flavor for the bread.

Sprouted spelt flour: Adds a nutty taste and is easier to digest due to the sprouting process.

Sprouted barley flour: Contributes to the bread's dense texture and rich flavor.

Sprouted millet flour: Offers a slightly sweet, mild flavor and enhances the nutritional profile.

Sprouted lentil flour: Adds protein and a subtle earthy flavor.

Active dry yeast: Helps the dough rise and gives the bread its airy texture.

Warm water: Activates the yeast and helps to form the dough.

Honey: Adds a touch of sweetness and helps to feed the yeast.

Salt: Enhances the overall flavor of the bread.

When combining the warm water, honey, and yeast, ensure the water is not too hot, as this can kill the yeast. Aim for a temperature between 105°F and 115°F. This will help activate the yeast properly, leading to a better rise in your dough.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used, but it lacks the same nutritional profile and fiber content as whole wheat flour.

• sprouted spelt flour - Substitute with whole spelt flour: Whole spelt flour can be used as it has a similar flavor and nutritional profile, though it may not be sprouted.

• sprouted barley flour - Substitute with whole barley flour: Whole barley flour can be used, but it may not have the same enzymatic activity as sprouted barley flour.

• sprouted millet flour - Substitute with whole millet flour: Whole millet flour can be used, though it may not have the same digestibility and nutrient availability as sprouted millet flour.

• sprouted lentil flour - Substitute with chickpea flour: Chickpea flour can be used as it has a similar protein content and texture, though the flavor will be slightly different.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water before use.

• warm water - Substitute with milk: Milk can be used to add a richer flavor and softer texture to the bread.

• honey - Substitute with maple syrup: Maple syrup can be used as a natural sweetener with a similar consistency and sweetness level.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• Allow the Ezekiel bread to cool completely on a wire rack before storing. This prevents condensation and sogginess.
• For short-term storage, wrap the bread in a clean kitchen towel or place it in a paper bag. This helps maintain the crust's texture while keeping the bread fresh for up to 2 days at room temperature.
• If you prefer using plastic, wrap the bread tightly in plastic wrap or place it in a resealable plastic bag. This method keeps the bread fresh for up to 4 days but may soften the crust.
• For longer storage, slice the bread before freezing. This allows you to take out only the slices you need without thawing the entire loaf.
• Wrap each slice or the whole loaf in plastic wrap, followed by a layer of aluminum foil. This double wrapping prevents freezer burn and preserves the bread's quality.
• Place the wrapped bread in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date to keep track of its freshness.
• Store the bread in the freezer for up to 3 months. Beyond this period, the bread may lose its optimal texture and flavor.
• To thaw, remove the desired number of slices from the freezer and let them sit at room temperature for about 30 minutes. For a quicker option, use a toaster or oven to warm the slices directly from the freezer.
• If you have a whole loaf, let it thaw in the refrigerator overnight. This gradual thawing helps maintain the bread's texture.
• For a freshly baked feel, reheat the thawed bread in a preheated oven at 350°F (175°C) for 10-15 minutes. This step revives the crust's crispiness and the bread's overall warmth.

• Preheat your oven to 350°F (175°C). Wrap the Ezekiel bread in aluminum foil to prevent it from drying out. Place it on the middle rack and heat for about 10-15 minutes. This method ensures the bread remains moist and retains its crusty exterior.

• For a quick reheat, use a toaster. Slice the Ezekiel bread and toast it on a medium setting. This will give you a crispy texture while keeping the inside soft.

• If you prefer using a microwave, place a slice of Ezekiel bread on a microwave-safe plate. Cover it with a damp paper towel to maintain moisture. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as it can make the bread chewy.

• For a stovetop method, heat a skillet over medium heat. Lightly butter or oil the skillet and place the Ezekiel bread slices in it. Heat each side for about 1-2 minutes until warmed through and slightly crispy.

• If you have a steam oven, place the Ezekiel bread on a steam tray and reheat at 212°F (100°C) for about 5-7 minutes. This method keeps the bread moist and fresh.

• For a more rustic approach, wrap the Ezekiel bread in a damp cloth and place it in a bamboo steamer over boiling water for about 5 minutes. This method is excellent for retaining moisture and softness.

• Large mixing bowl: Used to combine the warm water, honey, and yeast, and later to mix in the flours and salt.

• Measuring cups: Essential for accurately measuring the flours, water, and honey.

• Measuring spoons: Necessary for measuring the yeast and salt precisely.

• Wooden spoon: Handy for mixing the ingredients together until a dough forms.

• Damp cloth: Used to cover the bowl while the dough is rising to keep it moist.

• Greased bowl: The bowl in which the dough will rise; greasing it prevents the dough from sticking.

• Loaf pan: The container in which the dough is shaped and baked into a loaf.

• Oven: Preheated to 375°F (190°C) for baking the bread.

• Wire rack: Used for cooling the bread after it has been baked.

• Kitchen scale: Optional but useful for measuring ingredients by weight for greater accuracy.

• Thermometer: Optional but can be used to check the temperature of the warm water to ensure it is optimal for yeast activation.

• Bench scraper: Useful for handling and shaping the dough.

• Pastry brush: Optional, for greasing the loaf pan or brushing the top of the loaf with water or oil before baking.

Prepare ingredients in advance: Measure and mix all flours the night before to save time on baking day.

Use a stand mixer: Knead the dough with a stand mixer to reduce the manual effort and time.

Warm environment: Place the dough in a slightly warm oven (turned off) to speed up the rising process.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Batch baking: Double the recipe and freeze extra loaves for future use.