Sugar-Free Ezekiel Raisin Bread
Elevate your baking game with this wholesome and hearty Sugar-Free Ezekiel Raisin Bread! Packed with a nutrient-rich blend of whole wheat, barley, millet, lentil, spelt, and rye flours, this bread is inspired by the ancient Ezekiel bread recipe with a naturally sweet twist from raisins. Infused with warm cinnamon and enriched with optional chopped walnuts for added crunch, this bread is a refined-sugar-free and fiber-filled delight that's perfect for breakfast or a healthy snack. The olive oil lends a touch of richness, while the easy kneading and dual-rise process ensure a soft, fluffy texture. Whether you're embracing a clean-eating lifestyle or simply looking for a nutritious homemade bread option, this recipe delivers on flavor, health benefits, and versatility. Slice into goodness today!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Barley flour
- 1 cup Millet flour
- 0.5 cup Lentil flour
- 0.5 cup Spelt flour
- 0.5 cup Rye flour
- 0.25 cup Gluten flour
- 2 teaspoons Instant yeast
- 1.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 2.5 cups Water
- 0.25 cup Olive oil
- 1 cup Raisins
- 0.5 cup Chopped walnuts (optional)
Instructions
In a large mixing bowl, combine the whole wheat flour, barley flour, millet flour, lentil flour, spelt flour, rye flour, and gluten flour. Mix well to ensure the flours are evenly distributed.
Add the instant yeast, salt, and ground cinnamon to the mixed flours, and stir until all ingredients are well combined.
Heat the water to about 110°F (43°C), warm but not hot, and stir in the olive oil.
Make a well in the center of the dry ingredients, then pour the warm water and olive oil mixture into the well.
Using a sturdy spoon or a dough mixer fitted with a dough hook, mix the ingredients until a dough begins to form.
Add the raisins and chopped walnuts (if using) to the dough and continue to mix until they are evenly distributed.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean tea towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
After the dough has risen, punch it down to release the gases, and shape it into a loaf.
Place the shaped loaf into a lightly greased 9x5 inch loaf pan, cover again, and let it rise for another 30-45 minutes, or until it's doubled in size once more.
Preheat the oven to 375°F (190°C).
Bake the bread in the preheated oven for 35-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for about 10 minutes.
Transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 618.9 g | 225% | |
| Dietary Fiber | 96.6 g | 345% | |
| Total Sugars | 111.0 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 4293 mg | 91% | |
*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.
