Ezekiel Bread (Gluten-Free): A Nutritious and Hearty Homemade Bread

Rinse the wheat berries, lentils, and barley thoroughly under cold water.
Soak the grains in water overnight (about 8-12 hours) in separate bowls.
Drain the water and rinse the grains once again. Place the grains in a sprouting jar or bowl covered with a cheesecloth, and let them sprout for 1-2 days. Rinse and drain the grains every 12 hours until small sprouts appear. If you prefer to skip the sprouting process, you can find sprouted grains or flour alternatives at most health food stores.
Prepare the Yeast Mixture:

In a small bowl, dissolve the yeast in warm water (110°F/43°C) along with the honey or maple syrup. Let it sit for 5-10 minutes until it becomes foamy and activates.
Make the Dough:

In a large bowl, combine the sprouted grains, flaxseeds, olive oil, and salt.
Add the yeast mixture to the bowl with the grains and mix everything together. Stir until the dough comes together. If the dough feels too sticky, you can add a small amount of gluten-free flour to help with consistency.
Knead the dough for about 5-7 minutes until smooth. The dough will be dense, so use your hands or a stand mixer with a dough hook to help.
Let the Dough Rise:

Cover the dough with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Shape and Bake the Bread:

Preheat your oven to 375°F (190°C).
Punch down the dough to release any air bubbles and shape it into a loaf.
Place the shaped dough into a greased loaf pan or on a baking sheet.
If desired, sprinkle sunflower or pumpkin seeds on top for added texture and visual appeal.
Bake the bread in the preheated oven for 40-45 minutes, or until it sounds hollow when tapped on the bottom and has a golden-brown crust.
Cool and Slice:

Let the bread cool on a wire rack for at least 15 minutes before slicing to allow the texture to set.
Serving and Storage Tips