Sprouted Ezekiel Bread
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Sprouted Ezekiel Bread

Submitted by: Erika Harms

Prep Time: 1 Day

Cook Time: 0 Seconds

Servings: 5

I haven't made this recipe either but I might try to play with this one and make it gluten free. I'll post that recipe if I am successful . In the meantime, here is the recipe as found in The Good Book Cookbook.


    3/4 c. wheat kernels, hard-durum, organic

    1/8 c. cooked chickpeas

    1/8 c. lentils

    1/4 c. millet flour

    1/4 c. barley flour


Use large jars and a porous covering material for the tops, such as cheesecloth or clean metal screening. Place wheat, chickpeas and lentils in jars, covering with 2 1/2 cups of water in each jar. Cover the top with a piece of cloth or screening large enough to overlap the edge by and inch or two. Fasten the top tightly around the neck of each jar with a rubber band, or string, or if using canning jars, the outer canning band without the center disk. Leave the kernels in water overnight and drain through the strainer top in the morning.

After 8 hours, rinse with water and drain immediately without removing the cloth covering. Continue rinsing and draining the sprouts 2 to 3 times a day for the next 2 to 4 days. The sprouts will vary in length. When the sprouts are about as long as the kernel, they are ready to use. Two cups of kernels will expand to about 4 1/2 cups of sprouts.

Use a food processor with metal blade or meat grinder to grind the sprouts into a smooth, sticky mass. Grind for about 3 minutes. With a food processor the dough will first become very smooth, then ball up and break apart. Watch carefully. Immediately after it forms a ball, take out of the food processor or grinder.

Add the millet and barley flour (millet and barley do not easily spout). Shape the dough into 5 or 6 individual patties. Put on an oiled baking sheet and bake for 2 hours in an oven preheated to 200 degrees F. Brush tops with water to retain moisture. Turn and bake for another 1 1/2 hours at 250 degrees F. Serve warm.