Does Ezekiel Bread Have Sourdough? Explaining the Leavening Process

December 13, 2025 •

4 min read

The well-known Food For Life brand of Ezekiel bread is made from a combination of six sprouted grains and legumes, as described in the biblical verse Ezekiel 4:9. However, contrary to a common misconception, the standard loaf does not use a sourdough starter for its leavening process.

Quick Summary

Traditional Ezekiel bread uses commercial yeast for leavening and relies on sprouted grains for its nutritional benefits, unlike sourdough which is leavened by a wild yeast culture.

Key Points

Leavening method: Traditional Ezekiel bread uses commercial yeast, while sourdough bread uses a wild yeast starter.
Sprouted grains: The key health benefit of Ezekiel bread comes from its sprouted grain and legume ingredients, not from a sourdough process.
Natural fermentation: Sourdough's health benefits, like increased digestibility and lower glycemic index, are a result of its natural fermentation.
Bioavailability of nutrients: Both sprouting (Ezekiel) and fermentation (sourdough) reduce phytic acid, improving mineral absorption.
Hybrid bread: It is possible to bake or buy 'Sourdough Ezekiel' bread, which combines sprouted grains with a sourdough starter, but this is not the standard version.
Gluten content: While both are often easier to digest than conventional bread, neither is truly gluten-free or suitable for individuals with Celiac disease.

The Leavening Method of Traditional Ezekiel Bread

Unlike sourdough, which gets its distinctive rise from a symbiotic culture of wild yeast and bacteria, traditional Ezekiel bread, such as the widely available version from Food For Life, uses commercial yeast. This means it doesn't undergo the long, natural fermentation process characteristic of sourdough. Instead, its nutritional profile is primarily derived from the sprouting of its unique blend of grains and legumes, which includes wheat, barley, millet, spelt, lentils, and soybeans.

The Sprouting Process Explained

The benefits of Ezekiel bread come from its sprouted ingredients, not a natural leavening agent. Sprouting is the process of germinating grains, legumes, and seeds, which activates their enzymes. This process breaks down some of the starches, making them easier togest. It also reduces phytic acid, a compound in grains that can bind to minerals and inhibit their absorption. As a result, the body is better able to absorb the bread's minerals, like iron and calcium. Sprouting also contributes to a higher fiber and protein content, giving the bread its dense, hearty texture.

The Fermentation Method of Sourdough Bread

Sourdough bread is a naturally leavened bread that does not rely on commercial yeast. It is made using a 'starter,' which is a fermented flour and water mixture containing wild yeast and lactic acid bacteria (LAB) from the environment.

The Wild Yeast Starter

The symbiotic relationship between the wild yeast and LAB is the key to sourdough. The wild yeast produces carbon dioxide, which causes the dough to rise. Meanwhile, the LAB produce lactic and acetic acids, which give the bread its characteristic tangy flavor and improve its shelf life. This slow fermentation process also breaks down phytic acid and makes the grain's nutrients more bioavailable, much like the sprouting process.

Is Sourdough Ezekiel Bread a Thing?

While traditional Ezekiel bread does not contain sourdough, it is possible to find or bake a hybrid version that combines both techniques. Some specialty bakeries and home bakers have experimented with making bread using sprouted grain flour and a sourdough starter. This combines the benefits of sprouting with the gut-friendly properties and flavor profile of sourdough fermentation, creating a nutrient-dense and highly digestible loaf. However, commercially available Ezekiel bread, such as the Food For Life product, is not made this way.

Health Benefits: Sprouting vs. Fermentation

Both Ezekiel and sourdough bread offer unique health benefits, though they achieve them through different methods. The primary benefit of Ezekiel's sprouting process is the increased bioavailability of vitamins and minerals. Sourdough's fermentation process also enhances nutrient absorption and can make the bread easier to digest for many people due to the breakdown of gluten. Both are good sources of fiber and can have a lower glycemic index compared to conventional white bread.

A Comparison of Leavening and Benefits


Feature	Ezekiel Bread (Food For Life)	Sourdough Bread (Traditional)
Leavening Agent	Commercial yeast	Wild yeast and lactobacilli (starter)
Ingredients	Sprouted wheat, barley, millet, spelt, lentils, soybeans	Flour, water, and salt (using a sourdough starter)
Main Process	Grain sprouting	Natural fermentation
Primary Benefits	Improved nutrient bioavailability via sprouting	Improved digestibility and lower glycemic index via fermentation
Flavor Profile	Hearty, nutty, and slightly sweet	Distinctive tangy or sour flavor
Common Location	Freezer section	Bakery or refrigerated section

Which Bread is Better for You?

Ultimately, the choice between Ezekiel bread and sourdough depends on individual preferences and dietary needs. If you are looking for a bread with a wide range of sprouted grains and legumes and appreciate a heartier texture, Ezekiel is an excellent choice. If you prefer the tangy flavor and potential digestive benefits from natural fermentation, sourdough is the way to go. Both offer significant nutritional advantages over standard refined white bread. For those with a gluten sensitivity, sourdough's fermentation process can make it easier to digest, though neither is suitable for those with Celiac disease. A balanced diet can include either or both, depending on what best fits your lifestyle. For more information on the various types of healthy bread, read this useful guide on Healthline.

Conclusion: Sprouted vs. Fermented

In conclusion, no, standard Ezekiel bread does not have sourdough. The two represent different philosophies of bread-making. Ezekiel bread focuses on unlocking nutrients through the sprouting of a diverse mix of whole grains and legumes, using commercial yeast for its rise. In contrast, traditional sourdough relies entirely on a natural fermentation process driven by a wild yeast starter, which creates its characteristic tangy flavor and enhances digestibility. Both are healthy, whole-grain alternatives to typical mass-produced breads, but their leavening and preparation methods are distinct.

Frequently Asked Questions

Ezekiel bread is made from a unique blend of sprouted grains and legumes, including wheat, barley, millet, spelt, lentils, and soybeans.

No, Ezekiel bread is not gluten-free as it contains sprouted wheat, barley, and spelt, which all contain gluten. It is also not recommended for those with Celiac disease.

Yes, the fermentation process in sourdough bread is known to reduce its glycemic index, leading to a slower and smaller rise in blood sugar levels compared to conventional bread.

Ezekiel bread is typically stored in the freezer or refrigerated section because it does not contain added preservatives and therefore has a much shorter shelf life than most commercial breads.

Yes, some bakers use sprouted flour to make sourdough bread, combining the benefits of both processes. However, a wild yeast starter needs the sugars in regular flour to thrive, so some bakers advise against using only sprouted flour for the starter.

Both Ezekiel and traditional sourdough bread are healthier than refined white bread, but 'better' is subjective. Ezekiel offers a broad nutrient profile from sprouted grains, while sourdough offers improved digestibility through fermentation. The best choice depends on your dietary priorities.

The primary difference is the characteristic tangy or slightly sour flavor of traditional sourdough, which comes from the lactic acid bacteria in the starter. Ezekiel bread has a heartier, nuttier, and slightly sweeter flavor profile.