Bio-Kinetics Sprouted Ezekiel Bread

by Alesha Jansen

Bio-Kinetics Sprouted Ezekiel Bread

Bio-Kinetics Sprouted Ezekiel Bread

If you are looking for  yummy sprouted bread recipe , try this one and let us know how your enjoyed the recipe. 


  • 2 1/2 cups sprouted wheat flour
  •  2 cups sprouted multi grain flour
  • 1 1/2 cups sprouted barley flour
  • 1/4 cup dry green lentils
  • 2 tablespoons dry great Northern beans
  • 2 tablespoons dry kidney beans
  • 2 tablespoons dried pinto beans
  • 1/4 walnuts (optional)
  • 4 cups warm water
  • 1 cup honey
  • 1/2 cup olive oil
  • 2 teaspoons active dry yeast
  • 2 tablespoons salt
  1. Mix together the sprouted flours and salt .  Grind the beans in a food processor and then place your Ezekiel flour mixture in a bowl.

  2. In another large bowl, add water, honey, olive oil and yeast. Stir and let sit for 3 to 5 minutes. Add the flour mixture to the yeast mixture. Stir until it is well mixed. Your dough will look similar to batter bread. Pour the bread dough into two greased, 9 x 5 loaf pans and let it rise in oven  for about an hour. Bake at 350 degree F oven for 50 minutes or until the loaves are golden brown. Enjoy. 

Alesha Jansen
Alesha Jansen


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