Dairy-Free Ezekiel Raisin Bread
Discover the wholesome goodness of Dairy-Free Ezekiel Raisin Bread, a nutrient-packed loaf crafted with sprouted grains and naturally sweetened with honey and raisins. This recipe combines sprouted whole wheat, barley, millet, lentil, and spelt flours to create a hearty, protein-rich bread with a beautiful balance of earthy flavors and warm cinnamon spice. Free from dairy and full of fiber, this bread is a healthy choice for any meal—perfect toasted at breakfast or served alongside soups and salads. With its chewy texture, golden crust, and bursts of juicy raisins in every bite, this loaf is an ideal option for those seeking a nutritious, flavorful, and allergen-friendly alternative to traditional bread. Ready in just over 90 minutes, this easy-to-follow recipe will bring the satisfying aroma of freshly baked bread into your home.
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Recipe Information
Ingredients
- 250 grams Sprouted whole wheat flour
- 100 grams Sprouted barley flour
- 50 grams Sprouted millet flour
- 50 grams Sprouted lentil flour
- 50 grams Sprouted spelt flour
- 7 grams Yeast
- 250 ml Warm water
- 30 ml Coconut oil
- 60 ml Honey
- 100 grams Raisins
- 5 grams Salt
- 5 grams Ground cinnamon
Instructions
In a large bowl, combine the sprouted whole wheat flour, sprouted barley flour, sprouted millet flour, sprouted lentil flour, and sprouted spelt flour. Set aside.
In a separate small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes foamy.
Once the yeast is activated, add the coconut oil and honey to the yeast mixture and stir until combined.
Pour the wet ingredients into the dry ingredients and mix well until a dough begins to form.
Add the salt, ground cinnamon, and raisins to the dough. Mix until all ingredients are well incorporated.
Turn the dough out onto a floured surface and knead for about 10 minutes, or until smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 45 minutes to an hour, or until doubled in size.
Preheat your oven to 180°C (350°F).
After the dough has risen, punch it down to release excess air and shape it into a loaf.
Place the shaped dough in a lightly greased loaf pan. Cover it again and let it rise for another 20 minutes.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2013 mg | 88% | |
| Total Carbohydrate | 485.2 g | 176% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 119.6 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2747 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
