Low Sodium Ezekiel Raisin Bread
Indulge in the wholesome goodness of this Low Sodium Ezekiel Raisin Bread, a nutrient-packed loaf that combines the ancient art of sprouting grains with the natural sweetness of raisins. Made with a medley of sprouted whole wheat, spelt, barley, lentils, and oat groats, this recipe delivers a hearty, fiber-rich bread that's both satisfying and heart-healthy. A touch of vital wheat gluten ensures a perfect rise while keeping the dough light, and the absence of added salt makes it an excellent choice for low-sodium diets. With a chewy texture, subtly sweet flavor, and golden crust, this bread is perfect for breakfast, toasted with a drizzle of honey, or as a nutritious snack. Experience the delicious benefits of sprouted grains and enjoy a healthier take on classic Ezekiel bread with this easy-to-follow recipe!
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Recipe Information
Ingredients
- 1 cup Whole wheat berries
- 0.5 cup Spelt berries
- 0.5 cup Barley
- 0.25 cup Millet
- 0.25 cup Lentils
- 2 tablespoons Oat groats
- 0.75 cup Raisins
- 2 cups Filtered water
- 2 cups Unbleached all-purpose flour
- 2 tablespoons Vital wheat gluten
- 2.25 teaspoons Active dry yeast
Instructions
Start by sprouting the whole wheat berries, spelt berries, barley, and lentils. Rinse them thoroughly and soak them in water for 12 hours, then drain and rinse again.
Transfer the soaked grains to a sprouter or a jar with a breathable mesh cover secured around the top. Rinse and drain twice a day until small sprouts appear (this usually takes around 24-48 hours).
Once sprouted, rinse the grains thoroughly for the last time and drain well.
In a blender or food processor, combine the sprouted grains, millet, oat groats, and 1 cup of water. Blend until a coarse mixture forms.
In a large mixing bowl, combine the sprouted grain mixture and raisins.
In a separate bowl, dissolve the yeast in the remaining 1 cup of water. Let it sit for about 5 minutes or until it's frothy.
Add the yeast mixture to the sprouted grain mixture and stir until well combined.
Gradually add the all-purpose flour and vital wheat gluten to the mixture, stirring until a dough forms. The dough will be sticky.
Cover the bowl with a clean cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 350°F (175°C).
Grease a 9x5-inch loaf pan or line it with parchment paper.
Once the dough has risen, transfer it to the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 580.7 g | 211% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 81.1 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2924 mg | 62% | |
*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.
