Sprouted Sourdough Ezekiel Bread Recipe- No Flour & No Yeast!

2 ½ cups Wheat Berries
1 cup Barley
5/8 cup Millet
¾ cup Mung Beans & Chickpeas
2/3 cup Green & Black Lentils
½ cup Rye, Spelt, or Buckwheat Berries
1 tablespoon Salt
Immersion blender or food processor

Day 1

Soak the barley and millet together in a large bowl or dutch pan for 8-12 hours. Then rise and drain. Blend grain mixture with about 1 cup of water with a blender until it looks like lumpy grain porridge and has a consistency of thick pancake batter. Cover and set aside

Soak the wheat berries in a separate container in cold water for 8–12 hours. Then rinse and drain the berries. Sprout the grains for 8–12 hours until the sprouts are barely visible.

Soak the mung beans, chickpeas, lentils, and rye, spelt, or buckwheat berries in a separate container in cold water for 8-12 hours. Then rise and drain the mixture. Sprout the mixture for 8-12 hours

Day 2

Add the newly sprouted wheat berries to the barley-millet mixture. Add about 1 1/4 cups of water and blend with a blender. Cover the mixture and set aside

Continue to rise and drain the bean and lentil mixture twice a day.

Day 3

Add the bean and lentil mixture to the fermented grain batter. Add 1 tbsp of salt and about 1 cup of water to mixture and blend with a blender. Pour mixture into two greased bread loaf pans. Let it sit and rise at room temperature for 4-6 hours.

Preheat the oven to 400°F (200°C). Bake the sourdough bread for 1 hour.

Sprouted sourdough bread is moister than homemade sourdough bread with flour.

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