Ezekiel-style bread
- Barney Desmazery
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Makes 1 loaf
More effort
Prep: 30 mins
Cook: 50 mins
plus resting, proving and three days sprouting (if sprouting your own grains)
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Try this traditional bread with dough incorporating sprouted grains. By sprouting grains first, you unlock their natural sweetness and nutritional profile
Dairy-free
Egg-free
Low sugar
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g dry sprouting mix
or 220g of pre-sprouted grains
-
450g strong wholemeal bread flour
-
50g wholemeal rye flour
-
7g fast-action dried yeast
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1 tbsp runny honey
-
1 tbsp olive oil
-
50g mixed seeds
for topping, optional
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Nutrition: Per serving (12)
- kcal226
- fat4g
- saturates1g
- carbs36g
- sugars2g
- fibre5g
- protein9g
- salt0.42g
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Method
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step 1
If you are sprouting your own grains, tip them into a large bowl and cover generously with cold water. Leave them to soak for 8-12 hrs or overnight. After soaking, drain them through a sieve, rinse thoroughly under fresh water, drain again, then leave them in the sieve over a bowl and cover with a clean cloth. Rinse and drain them twice a day, making sure they never sit in water. After 2-3 days you should see white shoots, which means they’ve sprouted. Once sprouted, give them a final rinse, drain thoroughly and pat dry with a clean tea towel. The sprouted grains will keep in an airtight container for three days or can be frozen for three months. To process the sprouted grains for the bread, blitz in a food processor until broken down into a coarse, sticky paste. You will need about 200g, but if it’s slightly over or under, that’s fine.
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step 2
To make the bread, combine both flours in a large bowl with the yeast, sprouted seed paste and 1 heaped tsp fine salt. Stir the honey and oil into 275g warm water and mix into the flour to make a slightly sticky dough. If it's a little dry, splash in 1 tbsp more water at a time. Knead the dough on a lightly floured surface for 10 mins (or in a tabletop mixer for 5-7 mins). The dough should come together well and be slightly stretchy, although it won’t be as stretchy as white bread dough. Put the dough in a bowl and cover with a cloth. Leave for 30 mins until it’s rested and risen slightly. Lightly oil a 900g loaf tin.
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step 3
Shape the dough into an oval roughly the same length as your tin. If coating in seeds, scatter them over a tray, then sprinkle the top of the dough with a little water to dampen and roll it in the seeds. Put in the tin, seeded-side up, and leave to prove for about an hour until risen by a third again. Meanwhile, heat the oven to 200C/180C fan/gas 6. Bake for 50 mins until golden brown and it makes a hollow sound when you tap the bottom of the loaf. Remove from the tin and leave on a wire rack until completely cooled. Will keep for three days in a bread bin or bag or can be frozen for up to six months.
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