A traditional Ezekiel bread recipe made from sprouted grains and legumes, inspired by the Bible and packed with nutrients.

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1 cup wheat berries

1 cup spelt

1/2 cup barley

1/4 cup millet

1/4 cup lentils

1/4 cup Great Northern beans

1/2 tsp sea salt

1 tbsp olive oil (optional)

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1. Sprout all grains and legumes separately (2–3 days).

2. Grind the sprouted mixture into a coarse paste.

3. Add salt and olive oil; mix well.

4. Pour into greased loaf pan or shape free-form.

5. Let rise covered for 1 hour.

6. Bake at 325°F for 50–60 minutes.

7. Cool completely before slicing.

Best stored in the fridge for 5 days or freezer for 3 months.

Slice thin for toasting or sandwiches.

Optional: Add seeds or herbs for flavor.