Zero Effort, Maximum Flavor: The Ultimate Ezekiel Bread Recipe! - Abbey Badges

Understanding the Context

Ezekiel Bread, originally created by Dr.、今 últimas
Dr. William Ezekiel in the early 20th century, has long been celebrated as a plant-based, nutrient-dense whole-grain masterpiece. Its carefully curated blend of whole grain wheat, sprouted grains, quinoa, barley, and legumes creates a bread packed with protein, fiber, and essential nutrients—without common allergens or processed ingredients.

Unlike traditional whole-grain breads, Ezekiel uses sprouted grains, which naturally boosts digestibility and nutrient availability while delivering a rich, nutty flavor profile that’s far more satisfying than standard options.

Zero Effort, Maximum Taste: The Simple Truth Behind the Recipe

You don’t need hours of rising, complicated kneading, or specialty ingredients. This ultra-fast Ezekiel bread recipe lets you enjoy artisanal flavor in under 60 minutes. With just a few key steps—sprouting grains (or using pre-sprouted), minimal mixing, and no long proofing—you get crusty exterior, chewy interior, and layers of roasted-seed and nutty depth.

Key Insights

Here’s what makes this recipe special:

• No Autolyse (Optional): Skip initial flour hydration to save time, yet retain texture. The sprouted grains jumpstart hydration naturally.
  
• No Long Fermentation: Uses naturally hydrated sprouted grains to develop flavor without 12-hour fermentations.
  
• No Gluten-Additives: Relies on the power of sprouted whole grains to build structure and flavor.
  
• No Baking Stone Required: Easily baked in your oven on a wire rack or cast-iron skillet for excellent oven spring.

How to Make Zero-Effort, Maximum-Flavor Ezekiel Bread

Ingredients
(Serves 4)

• ½ cup sprouted Ezekiel or sprouted whole wheat grains (available online or from health grocers)
  
• ½ cup rolled oats (unsweetened, gluten-free optional)
  
• ½ cup quinoa flakes or cooked quinoa (rinsed)
  
• ¼ cup hemp seeds (or flax + chia for nutty depth)
  
• 2 tbsp nutritional yeast (optional, for umami boost)
  
• 1 tsp sea salt
  
• 1 tbsp apple cider vinegar (optional, supports rise and flavor)
  
• ¼ cup warm water

Instructions

1. Rehydrate & Mix: Combine all dry ingredients in a bowl. Add warm water and stir until barely moistened—no overmixing. Let sit 10 minutes.
   
2. Shape & Rest: Transfer to a greased loaf pan or clean sheet pan. Cover loosely with plastic wrap. Let rest 10 minutes.
   
3. Bake: Preheat oven to 375°F (190°C). Bake 35–40 minutes until spatula slides out clean with light golden crust.
   
4. Serve: Cool for at least 10 minutes before slicing—each bite delivers a symphony of textured crunch, nutty seeds, and warm grain.

• Healthier Using Less Effort: Scout out sprouted grains online or at specialty stores—simple, nutrient-rich basics in minutes.
  
• Flavor Without Fuss: Sprouts unlock natural sugars and amino acids, delivering deep umami without salt or sugar.
  
• Ideal for Busy Lifestyles: Perfect for lunches, weekend brunches, or meal prep with minimal time investment.