Ezekiel Bread Recipe: Ground Beans, No-Sprout Method (with VIDEO)

Name: Ezekiel Bread Recipe: Ground Beans, No-Sprout Method (with VIDEO)
Prep time: 1 h 45 min
Cook time: 1 h
Total time: 2 h 45 min
Cuisine: Asian, Middle Eastern
Ingredients: 4 Cups Water (approximately 35 °C/95 °F); 1 Cup Honey; 17 grams Active Dry Yeast (2 1/2 packets); 180 grams Bob's Red Mill Spelt Flour; 60 grams millet grains or Bob Red Mill Millet Flour; 60 grams Bob's Red Mill Barley Flour or Spicy World Barley Flour; 475 grams Bob's Red Mill Whole Wheat Flour (ground from whole wheat berries); 25 grams Dry Pinto Beans (whole grain milled and sieved into flour); 50 grams Dry Green lentil Flour; 25 grams Dry Kidney Beans (whole grain milled and sieved into flour); 25 grams Dry Great Northern Beans (whole grain milled and sieved into flour); 12 grams Salt; 1/2 Cup Olive Oil; Optional: 10 grams Sesame Seeds and Pumpkin Seeds (cracked)

Instructions

Prep:1h 45minCook:1h

Ezekiel Bread is traditionally made from sprouted grains and beans, known for its rich nutritional profile and wholesome flavor. This recipe offers a clever twist by using ground beans instead of sprouted ones, making the process much quicker and simpler without losing any of the bread's natural goodness.While sprouting beans can take several days, grinding whole beans reduces preparation time to under an hour, allowing you to enjoy fresh, nutrient-packed bread faster. This method keeps all the benefits of Ezekiel Bread intact, including its high protein and fiber content.Ezekiel Bread contains different ingredients and the most important and most common are the grains and beans. Spelt flour is also commonly used in making Ezekiel bread.This recipe combines a variety of grains and beans with spelt flour to produce a hearty, flavorful loaf. It’s perfect for anyone looking for a wholesome, homemade bread that’s both delicious and nourishing.This recipe was written by Narandradath Jaikaran, a bakery consultant with over 20 years of experience and presented by Evelina Melnikova, a Pastry Chef with over 9 years of experience.

Updated at: Sat, 10 Jan 2026 06:23:43 GMT