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Ezekiel Bread II
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Prep Time: 45 minutes
Cook Time: 80 minutes
Total Time: 240 minutes
Wholesome Ezekiel bread with lentils and whole grains, yields 4 satisfying loaves known as Bible Bread or Fasting Bread.
Ingredients:
1cuplentils
2 (.25 ounce) packagesactive dry yeast
5cups warm water (110 degrees F/45 degrees C), divided
5tablespoons olive oil
1tablespoonsalt
1tablespoonhoney
8cups whole wheat flour
4cups barley flour
2cups soy flour
0.5 cupmillet flour
0.25 cuprye flour
Instructions:
Cook lentils in water until soft, then drain and cool. In a small bowl, combine yeast with 1/2 cup warm water. Allow to sit for 10 minutes until creamy.
Mash the cooled lentils in a bowl, then stir in olive oil, honey, salt, and the remaining 4 1/2 cups of warm water. In a large bowl, combine whole wheat flour, barley flour, soy flour, millet flour, and rye flour.
Mix the yeast mixture into the lentil mixture and blend in 2 cups of the flour mixture. Add in the rest of the flour mixture, 1 cup at a time, incorporating well after each addition. Once the dough comes together, transfer it onto a lightly floured surface and knead until smooth for about 8 minutes. Oil a large bowl lightly, place the dough in it, and coat with oil. Cover with a damp cloth and allow it to rise in a warm spot until it doubles in size, which should take around 1 hour.
After deflating the dough, gently shape it into four loaves and place them in greased loaf pans. Cover with a damp cloth and let rise until doubled in size for about 40 minutes. Preheat your oven to 375 degrees F (190 degrees C) while waiting.
Bake in a preheated oven for around 1 hour or until the bottom of the loaf sounds hollow when tapped.