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Sprouted Grain Ezekiel Bread

This nutrient-dense ancient grain bread made with sprouted grain flour and natural sourdough fermentation yields a hearty, chewy loaf with complete protein and complex flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dinner, Lunch, Side
Cuisine: Ancient Grain, Modern Health Baking
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 350 g sprouted grain flour about 2 3/4 cups
  • 100 g whole wheat flour about 3/4 cup
  • 280 ml room temperature water about 1 1/8 cups
  • 8 g sea salt about 1 1/2 teaspoons
  • 50 g active sourdough starter about 3 tablespoons, fed and bubbly
  • 1 tablespoon honey optional but recommended
  • 1 tablespoon olive oil

Equipment

  • Large mixing bowl
  • Stand mixer with dough hook attachment
  • Kitchen scale
  • Bench scraper or dough knife
  • Banneton proofing basket or floured towel
  • Dutch oven or covered baking vessel
  • Instant read thermometer
  • Bread lame or sharp knife for scoring

Method
 

  1. Weigh and combine sprouted grain flour and whole wheat flour in a large bowl, whisking for 30 seconds to evenly distribute the grains.
  2. In a separate bowl, whisk together room temperature water, active sourdough starter, honey, and olive oil until fully blended.
  3. Pour wet ingredients into dry mixture and stir with a wooden spoon or mixer on low speed until a shaggy dough forms, about 1–2 minutes.
  4. Cover the dough and let it rest at room temperature for 30 minutes (autolyse) to allow full hydration.
  5. Sprinkle sea salt over the dough and knead with mixer on medium speed for 10 minutes or by hand for 15 minutes until smooth and elastic.
  6. Transfer dough to a lightly oiled bowl, cover with a damp towel, and bulk ferment at 70°F for 4–6 hours, performing four sets of stretch-and-folds at 1-hour intervals.
  7. Gently shape the dough into a round, place in a well-floured banneton or towel-lined bowl, cover, and refrigerate for 8–12 hours for cold proof.
  8. Preheat a Dutch oven in your oven at 500°F for at least 30 minutes to ensure a hot baking environment.
  9. Turn the chilled dough onto parchment, score the top with a 1/4″ slash using a bread lame, then carefully place it into the preheated Dutch oven.
  10. Reduce oven temperature to 450°F, cover, and bake for 30 minutes to trap steam and develop the crust.
  11. Remove the lid and bake for an additional 15–18 minutes at 450°F (or reduce to 425°F if browning too quickly) until the internal temperature reaches 205–210°F.
  12. Transfer the loaf to a wire rack and cool completely for at least 60 minutes before slicing to set the crumb.

Notes

Do not skip the cold overnight fermentation for the best flavor development and ease of scoring.