Low Sodium Ezekiel Raisin Bread

Discover the wholesome goodness of this Low Sodium Ezekiel Raisin Bread, a nutrient-packed, heart-healthy take on the classic sprouted bread. Made with sprouted whole grains like wheat berries, spelt, and barley, along with the natural sweetness of raisins, this bread is not only low in sodium but also rich in fiber and plant-based protein. The ancient grain blend is complemented by a touch of vital wheat gluten for structure, resulting in a perfectly soft and slightly chewy texture. Ideal for breakfast or a midday snack, this bread is baked to golden perfection with no added salt, making it a mindful choice for those watching their sodium intake. Whether slathered with almond butter or enjoyed on its own, this homemade loaf is as nutritious as it is delicious.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1 cup Whole wheat berries
• 0.5 cup Spelt berries
• 0.5 cup Barley
• 0.25 cup Millet
• 0.25 cup Lentils
• 2 tablespoons Oat groats
• 0.75 cup Raisins
• 2 cups Filtered water
• 2 cups Unbleached all-purpose flour
• 2 tablespoons Vital wheat gluten
• 2.25 teaspoons Active dry yeast

Directions

Step 1

Start by sprouting the whole wheat berries, spelt berries, barley, and lentils. Rinse them thoroughly and soak them in water for 12 hours, then drain and rinse again.

Step 2

Transfer the soaked grains to a sprouter or a jar with a breathable mesh cover secured around the top. Rinse and drain twice a day until small sprouts appear (this usually takes around 24-48 hours).

Step 3

Once sprouted, rinse the grains thoroughly for the last time and drain well.

Step 4

In a blender or food processor, combine the sprouted grains, millet, oat groats, and 1 cup of water. Blend until a coarse mixture forms.

Step 5

In a large mixing bowl, combine the sprouted grain mixture and raisins.

Step 6

In a separate bowl, dissolve the yeast in the remaining 1 cup of water. Let it sit for about 5 minutes or until it's frothy.

Step 7

Add the yeast mixture to the sprouted grain mixture and stir until well combined.

Step 8

Gradually add the all-purpose flour and vital wheat gluten to the mixture, stirring until a dough forms. The dough will be sticky.

Step 9

Cover the bowl with a clean cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Step 10

Preheat your oven to 350°F (175°C).

Step 11

Grease a 9x5-inch loaf pan or line it with parchment paper.

Step 12

Once the dough has risen, transfer it to the prepared loaf pan, smoothing the top with a spatula.

Step 13

Bake in the preheated oven for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped.

Step 14

Remove from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.

Nutrition Facts

Serving size	(1492.3g)

Amount per serving	% Daily Value*
Calories	2792.1

Total Fat 19.5g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 3.4mg	0%
Sodium 644.9mg	0%
Total Carbohydrate 580.7g	0%
Dietary Fiber 57.5g	0%
Total Sugars 81.1g
Protein 98.2g	0%

Vitamin D 3.4IU	0%
Calcium 257.0mg	0%
Iron 21.7mg	0%
Potassium 2923.7mg	0%

*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.

Source of Calories

Fat: 6.1%

Protein: 13.6%

Carbs: 80.3%