Ezekiel 4:9 Loaf Recipe, Victoria Beckham's Favourite

Shopping list

• 2.5 cups hard red wheat berries

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• 1.5 cups spelt berries (or rye)

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• 0.5 cup hulled barley

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• 0.25 cup millet

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• 0.25 cup dry green or brown lentils

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• 2 Tbsp dried great northern beans

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• 2 Tbsp dried kidney beans

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• 2 Tbsp dried pinto beans

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• 4 cups lukewarm water — (approx. 100°F to 110°F)

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• 0.5 cup raw honey

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• 0.5 cup olive oil (or grapeseed oil)

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• 2 tsp salt

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• 2 Tbsp active dry yeast (or instant yeast)

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Step by step

1. 1

   Combine the wheat berries, spelt, millet, lentils, and all beans in a large bowl. (Note: Keep the barley separate or hull-intact if preferred, as hulled barley doesn't sprout the same way).

2. 2

   Cover with plenty of water and let soak for 8 to 12 hours.

3. 3

   Drain and rinse the grains, then place them in a sprouting jar, mesh colander, or tray.

4. 4

   Rinse and drain them 2 to 3 times a day for about 2 to 3 days until tiny white 'tails' (sprouts) emerge.

5. 5

   Spread the sprouted mixture onto dehydrator trays or baking sheets lined with parchment paper.

6. 6

   Dehydrate at a low temperature (under 175°F) or in an oven on its lowest setting with the door cracked until they are completely dry and hard.

7. 7

   Grind the dried mixture using a grain mill or a high-powered mill attachment until it becomes a fine whole-grain flour.

8. 8

   In a large mixing bowl or stand mixer, combine the lukewarm water, honey, oil, and salt.

9. 9

   Add the freshly milled Ezekiel flour and the yeast. Stir and knead for about 10 minutes.

10. 10

    Note: Because of the beans and ancient grains, this will form a very wet, sticky batter rather than a smooth, elastic bread dough. Do not add extra flour.

11. 11

    Grease two large loaf pans. Divide the wet batter evenly between them, filling each about halfway.

12. 12

    Cover the pans with a towel and let them rise in a warm place for 30 to 45 minutes. Watch them closely—do not let them overproof.

13. 13

    Preheat your oven to 350°F (175°C).

14. 14

    Bake the loaves for 40 to 45 minutes until golden brown on top and cooked through.

15. 15

    Remove from the oven, let rest in the pans for 10 minutes, then transfer to a wire cooling rack.

16. 16

    Let the loaf cool completely before slicing, as sprouted bread continues to set as it cools.