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Food For Life's Ezekiel Bread is the highest selling sprouted grain bread on the market. Learn all about our sprouted bread and its nourishing ingredients.
- Diabetic Friendly
Certified, Safe and Tasty! If you are diabetic or are...
- The Truth About Carbs
Complex carbohydrates are an important part of a...
- FAQ
A: "Certified organically grown" assures you the grains have...
- Genesis 1
Inspired by the Holy Scripture verse Genesis 1:29, we at...
- High Fiber
And for many of us, choosing whole wheat bread is the...
- Sprouted Grain
Ezekiel 4:9 Story; Genesis 1:29 Story; Certifications;...
- Diabetic Friendly
Sep 12, 2022 · It contains: Calories: 80. Protein: 4 grams. Fat: 0 grams. Carbohydrates: 15 grams. Fiber: 3 grams. Sugar: 0 grams. Ezekiel bread is a good source of these nutrients: Niacin (Vitamin B3)...
- Overview
- What is Ezekiel bread?
- What does sprouting do?
- Are sprouted grains a good choice?
- The bottom line
Ezekiel bread is a nutritious bread made of whole grains and legumes. It does not contain refined flour or sugar.
Ezekiel bread is about as nutrient-dense as a bread gets. It’s a type of sprouted bread, made from a variety of whole grains and legumes that have started germinating (sprouting).
Compared to white bread, which is made of refined wheat flour, Ezekiel bread is much richer in nutrients and fiber.
But is it as good as marketers claim? Let’s take a closer look.
Ezekiel bread is different for from most other breads for several reasons.
Whereas most types of bread contain added sugar, Ezekiel bread contains none. It is also made from organic, sprouted whole grains and legumes. Sprouting changes the nutrient composition of the grains and legumes significantly.
In contrast to most commercial breads, which consist primarily of refined wheat or pulverized whole wheat, Ezekiel bread contains several types of grains and legumes:
•4 types of cereal grains: wheat, millet, barley, and spelt
•2 types of legumes: soybeans and lentils
All the grains and legumes are organically grown and allowed to sprout before they are processed, combined, and baked to make the final product.
Even though grains such as wheat and corn look simple on the outside, they contain enormously complex molecular machinery. There are genes, proteins, and enzymes that can turn a tiny seed into an entire plant.
When the grain receives the right signals, a complex biochemical process begins. The seed starts germinating, breaks through the shell, and sends sprouts up into the air and roots into the soil.
If it gets enough water and nutrients from the soil, it eventually turns into a plant.
A sprouted seed is somewhere between being a seed and being a full-fledged plant.
How sprouting increases nutrients
As a result of sprouting, Ezekiel bread may contain more of some vital nutrients. Studies show that sprouting grains increases their lysine content (7). Lysine is an amino acid that many plants contain in only small amounts. Increasing its levels through sprouting boosts the nutritional value of grains and seeds. Studies also show that sprouting wheat may lead to significant increases in protein, soluble fiber, folate, and vitamin C (6, 8). Because it contains sprouted seeds, Ezekiel bread should be more nutritious than most other types of bread.
How sprouting decreases antinutrients
Sprouted grains also have lower numbers of antinutrients. While phytic acid has some antioxidant benefits, when present in higher amounts it can bind minerals such as zinc, calcium, magnesium, and iron and prevent them from being absorbed. Sprouting modestly reduces phytic acid content (9). Enzyme inhibitors are also present in seeds. They protect the seeds from spontaneously germinating but may also make the nutrients found in the seeds harder to access. Sprouting deactivates some enzyme inhibitors (10). Another benefit of sprouting is that it reduces the amount of gluten, a protein found in wheat, spelt, rye, and barley. Many people have gluten-related disorders and therefore must avoid consuming gluten (8). As a result of the reduction in antinutrients, Ezekiel bread may provide better nutrient bioavailability, or absorption, than bread made from grains that have not sprouted. Summary Sprouting increases nutrient levels and availability in grains and seeds. Sprouting also decreases the levels of some antinutrients that can reduce the absorption of nutrients from grains and seeds.
Ezekiel bread is available in many supermarkets and health food stores. You can also make your own by following one of the many recipes available online.
However, wheat is still the number one ingredient in Ezekiel bread.
Although sprouting may decrease the levels of gluten slightly, people with gluten-related disorders need to avoid Ezekiel bread and other types of sprouted bread that contain wheat, barley, or rye.
If you’re not sensitive to gluten and not on a carb-restricted diet, then Ezekiel bread can be a more nutrient-dense choice than conventional bread.
Ezekiel 4:9 ® Bread, made from freshly sprouted organically grown grains, is naturally flavorful. Try it served warm to release its exceptionally rich nutty flavor. This Biblical Bread is Truly the Staff of Life. High Fiber. Sprouted Grains. Vegan. Diabetic Friendly. Non-GMO. Plant Protein. Flourless. Barley. Lentils. Millet. Soybeans. Spelt. Wheat
Apr 24, 2024 · This Ezekiel bread is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans. Submitted by Karin Christian. Updated on April 24, 2024.
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- Snack, Bread
Oct 18, 2023 · Made with sprouted grains, Ezekiel bread is low in calories and full of fiber and protein, which may help lower your cholesterol and reduce inflammation. So, eating Ezekiel bread comes with a lot of positives. Let’s learn more about the benefits of Ezekiel bread.
6 days ago · Ezekiel 4:9 bread is a high-protein bread. Unlike many other breads that might have between 1 and 3 grams of protein per slice, Ezekiel's slices contain 5 grams of protein each. The beans used to make the bread enhance its protein content since beans are high-protein legumes.
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