Soy-Free Ezekiel Raisin Bread
Soy-Free Ezekiel Raisin Bread is a wholesome and nutrient-packed twist on traditional sprouted grain bread, perfect for those avoiding soy. This recipe blends a medley of flours—including whole wheat, barley, sorghum, and millet—enhanced with sweet bursts of raisins and aromatic ground cinnamon. Naturally sweetened with honey and moistened with olive oil, this loaf is both hearty and delicious. With a tender crumb and subtly sweet flavor profile, it’s ideal for breakfast, pairing beautifully with butter or a dollop of jam. Easy to make with straightforward kneading and rising techniques, this bread is baked to perfection for a golden crust and satisfying chew. Soy-free, homemade goodness meets ancient-grain nutrition in every slice!
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Recipe Information
Ingredients
- 1.5 cups Whole Wheat Flour
- 0.5 cups Barley Flour
- 0.5 cups Sorghum Flour
- 0.5 cups Millet Flour
- 1.25 cups Water
- 0.75 cups Raisins
- 2.25 teaspoons Active Dry Yeast
- 3 tablespoons Honey
- 1 teaspoons Salt
- 2 tablespoons Olive Oil
- 1 teaspoons Ground Cinnamon
Instructions
In a large bowl, combine whole wheat flour, barley flour, sorghum flour, and millet flour. Mix well to ensure an even distribution of the flours.
Warm the water to approximately 110°F (43°C), which should be warm to the touch but not hot.
In a separate bowl, combine the warm water with the active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
Add honey, salt, olive oil, and ground cinnamon to the yeast mixture. Stir until all the ingredients are well combined.
Pour the wet ingredients into the dry flour mixture, and stir until the dough starts to come together.
Add the raisins to the dough and mix until they are evenly distributed. The dough should be sticky, but firm enough to handle.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
Place the kneaded dough into an oiled bowl, cover with a damp cloth, and allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Once risen, punch down the dough to release any air bubbles. Shape it into a loaf and place it in a lightly greased 9x5 inch loaf pan.
Cover the loaf pan with a damp cloth and let the dough rise again for about 30-40 minutes until it has slightly risen above the edges of the pan.
Bake in the preheated oven for 40-45 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 415.9 g | 151% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 131.3 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2364 mg | 50% | |
*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.
