Beans to Bread: Basic Ezekiel Bread Recipe
I now use this Ezekiel bread recipe for all of the bread my family eats. In fact, we’ve become so accustomed to it that our bodies tend to overreact whenever we eat out. I had a burger on a family day out recently and the bun was bloat city!
Use any sprouted beans you like. (I’ve found that sprouted lentils make somewhat sweeter tasting bread than other beans and using any sweetener is completely unnecessary.)
I make a 50/50 mix of sprouted whole wheat and bread flour and that is my go-to flour for the basic recipe. If I want to mix it up with oats, rye flour or other flours, I’ll change the flour mix ensuring that it still amounts to 3 ½ cups of dry ingredients.
The yeast is non-negotiable unless you’re using sourdough starter but that’s a whole different animal. You can get my sourdough starter recipe here. For more information on how to leave out yeast completely and use sourdough starter instead, you’ll want to do your homework. I’d suggest reading up on my sourdough experiment:
Basic Ezekiel Style Bread Machine Recipe
- ¾ Cup Sprouted Beans
- 1 Cup Warm Water
- 2 teaspoons Salt
- 2 Tablespoons Olive or Coconut oil
- 1 Whole Egg
- 3 ½ Cups Sprouted Grain Flour Mix
- 3 teaspoons Yeast
- Add the sprouted beans and water to a blender, cover and blend until the beans are broken down to flecks.
- Add all ingredients, liquid first, to a bread machine pan and use the basic 2lb bread setting to get a plain pan of Ezekiel style bread.
If you choose to get a little fancy (as we will as we move on in this series), simply use the dough setting so the bread is mixed and goes through its first rising in the pan. Then you’ll remove the dough from the pan and place it on a lightly floured surface for further shaping and rising.
Baking in the Oven
- If you’d prefer to bake this in your own bread pan for that homemade looking shape, simply use your bread machine’s Dough cycle.
- When it has finished, remove the dough and shape it into your greased bread pan.
- Preheat your oven to 350 degrees while the dough doubles in size.
- Bake for 25 minutes.
- Let cool uncovered for a crusty crust or cover with wax paper and a towel for a softer crust.