United States · North America
Ezekiel Bread
Also known as Sprouted grain bread
A modern American bread made from sprouted wheat, barley, lentils, millet and spelt rather than milled flour, named for a biblical recipe combining several grains and legumes.
Method
Sprouted Grain, Dense Tin-Bake
Hydration
78%
water to flour
Glycemic index
42
Low GI
Energy
220 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 1
- chewiness
- 6
- aroma
- 6
- moistness
- 7
Scale 0–10
Nutrition
per 100 g| Energy | 220 kcal |
|---|---|
| Protein | 8.5 g |
| Carbohydrates | 38 g |
| of which sugars | 1 g |
| Fat | 1.5 g |
| Fiber | 6 g |
| Sodium | 380 mg |
Typical values; recipes vary.
Texture
- Very dense moist crumb
- Nutty sprouted flavour
Typical ingredients
- Wheat Flour
- Barley Flour
- Lentil
- Spelt Flour
- Water
- Salt
Similar breads
Closest sensory profiles in the Atlas.