This bread is delicious. The list of ingredients is off an Ezekiel 4:9 bread I bought at Trader Joe's. The amounts are ones I surmised from reading other recipes.
- 2 1/2 cups sprouted wheat berries (1 1/2 c)
- 1 1/2 cups sprouted spelt (1 c)
- 1/2 cup sprouted barley (1/3 c)
- 1/2 cup sprouted millet (1/2 c)
- 1/4 cup sprouted lentils (3 T)
- 1/4 cup sprouted soybeans (3 T)
- 1 TBL malted barley
- 2 1/4 tsp (1 packet) fresh yeast
- 4 tsp wheat gluten
- 1 tsp sea salt
- sesame seeds
- 1/2 cup water (110 deg)
The numbers in parenthesis are unsprouted amounts.
The sprouts should be very dry. To dry them after sprouting, keep them overnight on a baking sheet.
Grind up sprouts twice using a meat grinder or once using a grain mill (preferred).
All ingredients at room temp. Takes about 20 minutes out of the fridge.
Mix yeast in 110� bottled water. Yeast clings to surface so use something thin to stir (chopstick). Let yeast sit in water for a minute (to absorb) then stir until dissolved. Use INSTANT dry yeast and you do not have to do this step.
Mix malted barley, wheat gluten, with seed flour.
In bowl, mix 1 cup flour mixture to dissolved yeast. Use paddle mixer.
Switch to doughhook. On very low speed mix in salt then rest of flour.
Once mixed, let rest for 5 minutes.
Knead using dough hook for 7 minutes on low speed.
Put in pan. Cover tightly so crust doesn’t form. Let rise 30 min to 2 hrs until it has doubled in size.
Punch down and put in baking pan. Covr and let rise about an hour. It should double in size. Sprinkle with sesame seeds.
Bake at 325 deg for 45 min. or until the center is 175�
Millet and lentils are difficult to sprout.
I used honey in place of malted barley. or 2 tsp molasses for 1 TBL malted barley or maple syrup.
Typically, for a loaf of bread, there is 3 1/2 cups of flour. Around 6 cups of sprouted grain.