Name: Sprouted Grain Loaf with Toasted Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: International
Ingredients: 2 cups sprouted wheat berries (or a sprouted whole-grain blend), ground to a coarse meal; 1 cup sprouted spelt or rye flour; 1/2 cup cooked sprouted lentils (well-drained); 3/4 cup warm water (105–115°F / 40–46°C), plus more if needed; 2 1/4 tsp active dry yeast (1 packet); 2 tbsp maple syrup; 2 tbsp olive oil; 1 1/2 tsp fine sea salt; 2 tbsp ground flaxseed; 1/4 cup rolled oats; 2 tbsp mixed seeds (sunflower, pumpkin, sesame) plus extra for topping; Optional: 1 tsp apple cider vinegar (for better rise and flavor)

Sprouted Grain Loaf with Toasted Seeds

This ezekiel bread recipe yields a dense, nutty sprouted-grain loaf with a crisp crust and tender crumb. Perfect for toasting, sandwiches, or hearty breakfast toasts.

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Prep Time 15 min

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Cook Time 30 min

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Total Time 45 min

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Servings 4

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Difficulty Medium

Instructions

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Step 1: Prepare sprouted grain meal — If you haven't already, pulse sprouted wheat berries (and any other sprouted grains) in a food processor or grain mill to a coarse meal. Measure 2 cups coarse meal.
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Step 2: Bloom the yeast — In a small bowl, combine warm water and maple syrup. Sprinkle yeast over the surface and let sit 5–8 minutes until foamy.
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Step 3: Combine wet ingredients — In a large mixing bowl, whisk the foamed yeast mixture with olive oil and apple cider vinegar (if using). Add the cooked sprouted lentils and mash lightly with a fork so they break up but still add texture.
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Step 4: Mix dry ingredients — In another bowl combine sprouted grain meal, sprouted spelt/rye flour, ground flaxseed, rolled oats, salt, and 2 tbsp mixed seeds. Stir to distribute evenly.
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Step 5: Form the dough — Add the dry mixture to the wet mixture and stir with a wooden spoon until a shaggy, slightly sticky dough forms. If dough seems too dry, add 1–2 tbsp warm water; it should hold together but remain dense.
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Step 6: First rise — Cover the bowl with a clean towel or plastic wrap and let rise in a warm place for 45–60 minutes, or until just a bit puffy (this dough will not double like white bread; expect modest rise).
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Step 7: Shape the loaf — Lightly oil a 9x5-inch loaf pan. Transfer the dough into the pan, smoothing the top with oiled hands. Sprinkle additional mixed seeds and rolled oats on top and gently press to adhere.
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Step 8: Final rest — Cover loosely and let rest 20–30 minutes while preheating the oven to 375°F (190°C).
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Step 9: Bake — Place the loaf in the preheated oven and bake 28–35 minutes until the crust is deep golden brown and an instant-read thermometer inserted in the center reads 200–205°F (93–96°C). If the top browns too quickly, tent lightly with foil for the last 10 minutes.
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Step 10: Cool — Remove from oven and let the loaf rest in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing to prevent a gummy texture.