Nut-Free Ezekiel Raisin Bread
Elevate your homemade bread game with this Nut-Free Ezekiel Raisin Bread recipe, a wholesome and naturally sweet spin on the classic. Made with an array of nutrient-rich sprouted flours—including wheat, barley, millet, lentils, soybeans, and spelt—this bread is packed with protein, fiber, and flavor. Sweet golden raisins are folded into the dough, adding bursts of natural sweetness to every bite, while honey and olive oil provide moisture and richness. Perfect for those seeking a nut-free alternative, this bread is surprisingly simple to make, with just 20 minutes of prep time and a hands-on kneading technique that results in a soft yet hearty loaf. Whether enjoyed as a breakfast treat, toasted with a smear of butter, or served alongside soups and salads for lunch, this nutritious Ezekiel Raisin Bread proves that healthy eating can be utterly delicious.
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Recipe Information
Ingredients
- 2 cups Sprouted wheat flour
- 1 cup Sprouted barley flour
- 0.5 cup Sprouted millet flour
- 0.5 cup Sprouted lentil flour
- 0.25 cup Sprouted soybeans flour
- 0.25 cup Sprouted spelt flour
- 1.5 teaspoons Salt
- 1 tablespoon Instant yeast
- 2 cups Warm water
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1.5 cups Raisins
Instructions
In a large mixing bowl, combine the sprouted wheat flour, sprouted barley flour, sprouted millet flour, sprouted lentil flour, sprouted soybeans flour, sprouted spelt flour, and salt.
In a separate bowl, dissolve the instant yeast in the warm water. Ensure the water is not too hot, ideally around 110°F (43°C).
Stir in the honey and olive oil into the yeast mixture. Let it sit for about 5 minutes until slightly frothy.
Slowly add the wet ingredients to the dry ingredients, mixing with a wooden spoon or stand mixer until combined.
Knead the dough for about 10 minutes by hand on a lightly floured surface, or use a stand mixer with a dough hook on medium speed. The dough should be slightly sticky but manageable.
Fold in the raisins evenly throughout the dough.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
Preheat your oven to 375°F (190°C).
Punch down the dough and shape it into a loaf. Place the loaf into a greased 9x5-inch bread pan.
Cover the loaf with a damp cloth and let it rise again for 30 minutes.
Bake the bread in the preheated oven for 40 to 45 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 598.5 g | 218% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 196.5 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 4552 mg | 97% | |
*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.
