Ezekiel 4:9 Sprouted Grain Bread | Healthy Food of The Day

[ 28 ] October 31, 2008 |

Food For Life’s Ezekiel 4:9 Sprouted Grain Bread Is A Crunchy, Healthy, Protein-Balanced Slice of Organic Goodness

Bread made without flour? Out of sprouted grains, legumes and seeds? This couldn’t possibly taste good, could it?Image of Ezekiel Bread - Ezekiel 3:9 Sprouted Grain Bread Regular Flavor

In the past, I’ve sung the praises of Food for Life’s Ezekiel 4:9 sprouted grain cereal.

Based loosely on a Biblical recipe culled from the Book of Ezekiel, Food for Life (the company that makes Ezekiel bread) has introduced a whole line of sprouted grain foods that run the gamut from Cereal, to bread to pasta and even tortillas. 

Regardless of how you feel about the scriptural roots of these foods (or even your interpretation of the related Biblical passages — and there are many), the folks who make Ezekiel 4:9 bread and cereal are on to something. At the end of the day, you could be a pagan and still benefit from this bread.

While it seems inconceivable that you could make a crunchy cereal or fluffy, light loaf of bread out of sprouted grains and beans, Food for Life has figured out how to do it.

And even better, they’ve done it without sacrificing nutrition, flavor or using preservatives or sweeteners like high fructose corn syrup.

In the case of Ezekiel 4:9 Sprouted Grain Bread, the result is an organic, nutritionally-dense, high fiber bread that also is a complete protein — one of the few breads on the market that contain all 9 essential amino acids, is low in fat, has no Trans Fats or cholesterol and is generally low in sodium. 

About Ezekiel Bread: What Is It & How Do They Make It

Ezekiel Bread is made from six organic grains and legumes – whole wheat, malted barley, whole millet, whole barley, whole lentils, whole soybeans, and whole spelt  — which are sprouted and then combined together to make a bread. 

Not only does the sprouting process create a more easily digested food, but it also creates a whole protein that closely parallels the protein found in milk, eggs and whey. In fact, Food for Life claims that the protein quality is so high, that it’s 84.3% as efficient as the highest recognized source of protein. In all, Ezekiel Bread has 18 amino acids – all from vegetable sources and naturally balanced.  

Even better, the ingredient list is short (always a good sign — especially when you are trying to follow a Clean Eating diet), containing only 10 whole, natural ingredients.

Ezekiel Bread and Weight Loss: The Sprouted Grain Difference

Ezekiel 4:9 Bread, as part of a Clean Eating diet plan, may also help you lose body fat and weight. Ezekiel bread is low on the glycemic index, making it an excellent bread choice for people who are trying to eat more healthy, complex carbohydrates, as well as diabetics.

Typically, low-glycemic foods are better for diabetics and people trying to lose weight because they discourage blood sugar spikes associated with higher gylcemic foods.  Whole grains and foods that are lower on the gylcemic index have been shown to reduce the incidence of Type II diabetes and to help control Type I and II diabetes, hypoglycemia and hypertension. Low Glycemic, high fiber, whole grain foods may also be helpful in reducing the risk of heart disease.

The sprouting process creates maltose — a grain sugar which is the slowest absorbing sugar in the human body. This produces a lower glycemic response, making it ideal for people who are trying to lose body fat or control their blood sugar (such as diabetics.)

How Does Ezekiel Bread Taste?

Ezekiel bread is sold frozen, typically in your grocer’s freezer case. I personally prefer it toasted, since I think the toasting process enhances the flavor and creates a very light, crunchy texture to the bread which is almost unparalleled by any other whole grain bread on the market.

I typically eat it as toast in the morning, with some natural peanut or almond butter and topped with a sprinkling of cinnamon and raisins or dried cranberries. It also makes a very good sandwich bread. However, I’ve found that it benefits from a light toasting to give it a little structure and additional flavor.

I am a bit perplexed by some of the criticisms of the Ezekiel bread as “tasting bland or bad.”

I just don’t get this.  I’ve tried a number of competiting sprouted grain breads on the market (including a sprouted Hemp bread which was just plain funky and almost unedible with some really odd “off” flavors) and I find the Ezekiel bread products to not only be extremely palatable, but superior in texture to many whole grain breads.  While the Ezekiel bread is a bit drier and a touch courser than a softer, 100% whole wheat bread made from flour, overall this is much less dense than traditional whole grain artisan wheat or rye breads.

Some people have suggested that this is simply a reaction of people who aren’t used to eating unprocessed, whole grain breads and that their palettes haven’t acclimated. I tend to agree.

Food for Life offers the Ezekiel bread in a number of different flavors and products, including:

  •  The orginal Ezekiel 4:9 sprouted grain bread
  •  Ezekiel 4:9 whole sprouted flourless sesame burger buns
  •  Genesis 1:29 sprouted grain and seed bread (basically, the Ezekiel bread recipe with seeds added)
  •  Ezekiel 4:9 cinnamon bread
  •  Ezekiel 4:9 flourless, sprouted grain English muffins
  •  Ezekiel 4:9 tortillas

Is Ezekiel 4:9 Bread Gluten Free?

While the base Ezekiel 4:9 sprouted grain bread products are not gluten-free, Food for Life does off a line of gluten-free breads.

Where To Buy Ezekiel Bread and Products

You can purchase Ezekiel Bread from a number of different sources, including your local grocer (look in the freezer case) or health food store (like Whole Foods) or online here at Amazon.com. To find a store near you, use this store finder.

Ezekiel Bread Nutrition Facts

Ezekial 4:9 Sprouted Grain Bread (Original Flavor)

Serving: 1 slice (34 grams)

Ezekiel Bread Calories: 80
Total Fat: 0.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 75mg
Potassium: 80mg
Total Carbohydrates: 15 g
Dietary Fiber: 3g
Sugars: 0
Protein: 4g

Vitamins and Minerals

Thiamine: 8%
Phosphorus: 8%
Riboflavin: 2%
Niacin: 6%
Zinc: 4%
Iron: 4%
Vitamin B6: 4%

Ezekiel Bread Ingredients

Organic Sprouted Whole Wheat, Water, Organic Honey, Molasses, Organic Sprouted Whole Rye, Organic Sprouted Whole Barley, Organic Sprouted Whole Oats, Organic Sprouted Whole Millet, Organic Sprouted Whole Kernel Corn, Organic Sprouted Whole Brown Rice, Fresh Yeast, Soy Lecithin, Malted Barley, Sea Salt.

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Category: Clean Eating, Healthy Eating

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Comments (28)

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  1. Holly Bowne (1 comments) says:

    Wow, this was really interesting. I’ve heard of Food for Life but had never heard of this bread before.  I’ll have to try it!

  2. Kriste (3 comments) says:

    I LOVE this bread.  I was turned on to when following the "Food for your blood type" lifestyle and found out that wheat might be my biggest enemy.  It actually is good stuff and I am surprised to know they have totillas now, I’ll have to check them out!

  3. Matt (194 comments) says:

    Kriste … I never knew you liked this bread. I just assumed you never ate breadsince you are such a South Beach fan.;-)

    Yeah, I really like this bread as well. I think I might be similar to you with the wheat issue — I find the Ezekiel bread really easy to digest. I also like the La Tortilla Factory Low-Carb Tortillas  a lot as well, and don’t seem to run into any of the wheat issues with those as well (I think it’s because they use a lot of oat bran in the tortillas.) You should try them out when you get a chance sometime.

    Thanks for stopping by avocado girl.

  4. Molly (1 comments) says:

    I love this stuff! It is definitely best toasted. I use the Eat Right 4 Your Type diet, and as a Type A, rely on the Ezekiel bread to get my "bread fix." As a treat, I will top it with the appropriate all-fruit jam (ie. cherry or apricot, in keeping w/my blood type). Post workout, a scrambled egg sandwich w/a slice of veggie (soy) cheese is super filling and just what my body needs. I am 41 years old and pass for my mid-late 20s every day – I’ve never been more fit in my life!

  5. Felicia Joy (1 comments) says:

    I just purchased this bread almost 2 weeks ago. I really like this bread. I purchased the Low Sodium as I am on a High Fiber Low Sodium eating plan. I was looking for a low sodium bread for the longest time, and by accident,  I stumbled into the bread, searching for another product in the supermarket.

  6. Del (1 comments) says:

    This is great stuff.  I find it a t Trader Joe’d.  The regular loaf is great for hearty sandwiches, the sesame loaf is fantastic toasted, and the raisin loaf is a favorite of mom’s.

    This has no preservatives, so don’t let it sit out on the counter for more than a couple of days.  Refrigeration will retard the mold growth, and the bread is nearly indestructible when frozen.

    Great stuff.

  7. Dennis (1 comments) says:

    I’m trying to eat more healthy now that I’m older, and heard about this bread…  Would look for it  on the frozen aisle whenever I went to a different store and finally found it at Albertsons…  I really like it, it’s tasty, especially toasted…  And bonus that you keep it in the freezer, no waste !!!   It’s a keeper, Now I want to try their English muffins and Tortilla’s…   Mmmmm   Toasty…  mmmm

  8. robrta marie kiszr (1 comments) says:

    The Ezkiel bread is one of the best breads I have ever had.  Although expensive, it is worth every dime.  It is very halthy and the sprouted grains are an excellent source of fiber and vitamins.  It is great toasted with a little butter or jam on it.
    Keep on keeping on Ezkiel bread….don’t ever stop1 Thank you to the company for making such a wonderful, nutritious product.

  9. jane (3 comments) says:

    Hi, I loved this bread and ate it almost every day until one day after eating a piece of toast I broke out in a skin rash. I am hoping someone can give me some info – does it contain any actual whey protein? even traces? Or does it maybe use cultures (to assist in the sprouting of the grains possibly???)
    My allergist has narrowed my reaction (it has happened with many other foods also) down as a response to the preservative 282 which is often added to breads as a mould inhibitor, but is also used or cultured in whey portein, so that it can avoid being listed as a “preservative” when included in foods and can instead go in the ingredients list as a natural “culture”.
    I’d really appreciate any info!

  10. Julie (4 comments) says:

    I love Ezekiel bread. Especially the raisin bread toasted with almond butter….so good!

  11. mopro (1 comments) says:

    Well, I’ve tried it myself (it was forced upon me by a relative). Pretty horrible. Like chewing leather. So bad, in fact, I looked up the scripture that inspired this concoction.
    Please understand that I am not one of these ranting lunatics who quotes one-fourth of a Bible verse and assumes that all truth has been duly dispersed. No, I tend to read the entire passage.
    We’ve had stories in the news, lately, where someone quoted out of context was proven to have been egregiously misrepresented. I believe the Word of God deserves no less than due literary respect and a search for absolute honesty…don’t you?
    So. What saith it?
    Take the listed ingredients, make a flat, unleavened (approximately 8 ounces) cake, and cook it over human feces*. Yep. Now, eat one of those a day and nothing else.
    Next, wash that one shit-flavored cake down with a daily allowance of about 10 ounces of water, taken in small sips throughout the day. Now remember, this is one dry, leathery excuse for baked goods. No creme filling inside, either. 10 ounces of water is hardly the USDA minimum, even if you eat nothing but chicken soup all the time.
    Do this for a total of 430 days, while lying all day on one side (the Lord told Ezekiel he’d tie him up so he couldn’t roll over). 390 days on the left side, 40 on the right. Ol’ Zeke was gonna be walkin’ funny.
    Personally, I don’t think the Almighty was trying too hard to improve Ezekiel’s health, much less his attitude. This story is about humiliation and the eve of destruction. But go read the passage for yourself.
    And if you must be so righteous as to consume this stuff, since, after, it IS in the Bible, then be honest enough to follow-through with the 8 ounce portion, cooked without yeast over crap, 10 ounces of water every day (no more), and, oh, yes…lie on your side for 430 days.
    * when Ezekiel protested about human feces, the Lord relented and changed it to cow manure

  12. Elvira Nagle (1 comments) says:

    For years I have purchased Ezekiel 4.9 Sprouted Grain Bread from Safeway in Dublin, CA.  Now, no one in management seems to know what it is or why they no longer stock it.  I have been waiting for at least six weeks for a new supply but to no avail.

    Where in an area near me can I find your wonderful bread?


  13. Karen Taylor Davis (1 comments) says:

    Great article! 
    We recommend sprouted grain bread to our clients who have “graduated” to Phase II of Dr Strand’s “Healthy for Life” program.  I will send our Team SHRINK-A-Thon clients here to provide them more insight into this terrific bread.

  14. Ladybug (1 comments) says:

    Am i allowed to eat this bread for Type B? It has sprout wheat in the ingredient and i am not supposed to have any kind of wheat.. please do let me know.

  15. Reva H. (1 comments) says:

    I lost 60 lbs. eating this bread over the course of one year.  It allowed me to feel full and therefore eat less.  I was able to change reduce my portions and thereby reduce calories and fat.  I love the taste, toasted with little Smart Balance.  For dessert, I have it every night after dinner with a little honey.  I haven’t wanted to purchase or make desserts in about three years now.  My favorite is Gen. 1:29 due to the 19 different wholesome ingredients.  I pray often for the Food for Life company and their staff.  Every time I go to the grocery store I hand out bread wrappers I have saved…knowing I am passing on the way to good health to others.

  16. sue rawson (2 comments) says:

    I started eating sprouted breads in order to cut down on carbs, as I LOVE my breads.  This bread is great!  Yesterday I made enchiladas with their sprouted tortillas and they were the best Ive ever had.  The sauce softened up the tortillas, which are a bit dry by themselves, but they absorbed the great flavors and were exquisite!  As a chef myself, I am quite picky about what I call delicious, but I highly recommend the tortillas for any meal with sauce!  Go Ezekiel!

  17. sue rawson (2 comments) says:

    I have done further research on the GI of Maltose and unless they mistated what kind of sugar sprouting grains releases, MALTOSE is the sugar that is the MOST quickly absorbed into the system, NOT the slowest…what gives???

  18. Hilda (1 comments) says:

    Why does it have soy, an asian legume which I cannot eat due to breast cancer? Its not mentioned in the bible. It does nt have the other legumes.

  19. Mike (11 comments) says:

    My fiance and I have been on the quest/journey to make ourselves as healthy as possible for the last 3 years and have spent countless hours reading/discussing w professionals, etc. obtaining information on what the best/healthiest foods are.  We found this bread and just started trying it a few days ago, but we are both IN LOVE! We only bought one loaf thinking we wouldn’t eat much of it, but now we wish we would’ve bought 2 loaves.  I am not a big fan of normal whole wheat/grain breads, but this is one that tastes good, has great texture, and doesn’t give you the feeling you’re eating a barillo pad.  I love it as a pb n j sandwich, and my fiance enjoys it toasted with peanut butter, sliced banana and agave nectar. Fabulous! We won’t go for anything else from now on. 

  20. julie (4 comments) says:

    Do you mean i cant have Ezekiel bread cause iam a breast cancer survivor?

  21. Nancy (1 comments) says:

    looking for stores that carry Ezekial in either Iron River, Michigan or Eagle River, Wisconsin 54521

  22. Zy (1 comments) says:

    I had never heard of Ezekiel 4:9 bread until about 2004 or 2005, when an extremely religious friend of mine raved about its nutritional superiority. So I did some web research on sprouted grains, which on the surface, appeared to coroborrate her claims about mineral bioavailability. However, none of those articles and testimonials had scientific sources. At their roots, they were based on assumptions rather than actual evidence. Moreover, I found that the various “experts” who had written those articles were really only repeating the same paradigm previously published by other “experts”.
    Later, I occasionally researched the subject of mineral bioavailability since about 2009. Evidently only the concommitant presence of SOLUBLE fiber can greatly diminish/delay the intestinal absorption of dietary minerals. This is one of the downsides of soluble fiber.
    So the only way sprouting (malting) can improve that grain’s mineral bioavailability is if the sprouting biochemistry of the live grain cells somehow pre-metabolizes soluble fiber into something other than soluble fiber before it is consumed by a human or animal. However, I have never found any research results that support such conjecture.
    The burden of evidence is on the person(s) who are making the claim, not on people like me who say “Show me.”. I challenge the experts and other believers to find any nutritional research containing scientificly collected evidence that supports the oft-repeated paradigm that sprouted grains have superior mineral bioavailability.
    Can we all agree that untoasted sprouted grain breads have a relatively bland flavor compared to untoasted UNsprouted whole grain bread? Now why is that? …
    There are (4) ways to eliminate/destroy the flavonoids that are found in unaged grains/flour:
    1) Separate and discard the germ of the grain
    2) Bleach the flour with oxidizing agents such as bromides, peroxides, dioxides, chlorine, and azodicarbonamide
    3) Include ascorbic acid in the dough recipe
    4) Ripen the live grains by sprouting (malting) them before grinding them into flour !!!
    Ever try eating an unripe persimmon? Its tannin content is so high that it causes an astringent reaction as tannins bind to the cells lining the interior of your mouth. Yet a ripe persimmon is sugary sweet, with no such astrigency. A similar biochemical transformation occurs during the sprouting of grains. Bread doughs made from sprouted grains will ferment more readily, but their finished product lacks the flavor complexity of an unsprouted whole grain bread.
    About the claim of the improved protein bioavailability of sprouted grain bread. That one is true. It’s an established fact that polyphenols bind to proteins, and when that occurs, the resulting complex becomes unabsorbable in the gut. That is why the addition of milk/cream to coffee or tea reduces the bioavailability of both the tannins of the coffee/tea and the protein (caseine, whey) of the milk/cream. Polyphenols, tannins, FLAVONOIDS– these are all synonyms for the same family of phytochemical compounds.
    So the fact that sprouted grains are a richer dietary source of protein, must be evidence of their loss of flavonoids. But we already knew that, because untoasted sprouted grain breads taste so BLAND.
    At this point, a critical thinker begs the question: If obtaining more protein is the priority, then is such a high calorie, high carbohydrate food as sprouted grain bread an intelligent choice? Does anyone here seriously believe that eating plenty of sprouted grain bread is a healthful way to meet one’s daily protein requirement?
    In conclusion, Ezekiel 4:9 breads contain no more flavonoids than are found in refined and bleached wheat flour; evidently less! That’s why Ezekiel 4:9 tastes so blandly worse. If you believe that any sprouted grain bread is a richer dietary source of minerals than a non-sprouted whole grain bread, then you are unaware that there is no evidence for such a claim. And if you are choosing any brand of bread primarily because its scant protein content is better absorbed than another brand….????

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