How To Make SPROUTED EZEKIEL BREAD [step by step] Recipe #Speoutedezekielhealthybread #Sprouted

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup is a natural sweetener, while sugar is more economical.

Combine sprouted wheat, barley, lentils, millet, spelt, kidney beans, pinto beans, and nut beans in a jar.

Soak the grains and beans in water for 10 to 12 hours.

Rinse the grains and beans in the jar, shaking gently, and place back upside down to continue sprouting.

Repeat the rinsing process two times a day for two to four days, keeping in a warm place away from direct sunlight.

Dehydrate the sprouted grains and beans using a dehydrator set at 110 degrees for overnight or 8 to 12 hours, or use an oven at the lowest temperature.

Blend the dehydrated grains in a bullet blender in small portions until finely blended.

Combine all blended grains in a large mixing bowl and mix well.

Add yeast to the mixture and combine.

Gradually add warm water to achieve the right consistency, not too dry or too liquidy.

Add raw unpasteurized honey and mix well.

Grease a 1200 grams baking loaf pan with extra virgin coconut oil and fill with the batter, leaving space for rising.

Cover and let the dough rise in a warm place for about an hour.

Sprinkle raw organic sprouted sunflower seeds and pumpkin seeds on top of the risen dough (optional).

Preheat the oven to 350 degrees and bake for 45 minutes to 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens