Rinse all grains and legumes thoroughly.

Place them in a jar or sprouting tray, cover with water, and soak 8–12 hours.

Drain and rinse 2–3 times daily until small sprouts appear (usually 2–3 days).

Tip: Sprouting boosts nutrition, flavor, and digestibility.

Grind the sprouted grains into a coarse flour using a food processor or grain grinder.

In a large mixing bowl, combine sprouted flour, water, salt, honey/molasses, and olive oil.

Mix into a sticky dough.

Add yeast and knead for 10–12 minutes until smooth and elastic.

Cover dough with a clean towel and let rise in a warm spot 1–2 hours, or until doubled in size.

Punch down dough gently, shape into a loaf, and place in a greased loaf pan.

Cover and let rise 45–60 minutes until puffy.

Preheat oven to 375°F (190°C).

Bake loaf 35–40 minutes until golden brown and hollow-sounding when tapped.

Let cool completely before slicing.

Tip: Slice thinly — Ezekiel bread is dense, so thin slices prevent heaviness. Store in an airtight container or freeze slices individually.