Recipe by Carole Reu
Ezekiel Bread / Bible Bread/ Ezekiel 4:9
Top Review by mersaydees
UPDATE to original review 11/12/08 under chef Sharon123: After reviewing both recipes posted under Carole Reu (who hasn't posted anything since 9/12/99) and Sharon123, I need my review to capture the complete recipe I originally reviewed, which is Sharon's. Carole's recipe isn't exactly like Sharon's and I need to note the differences so that I can continue to make the recipe I love as stated in my original review including Sharon's changes to the instructions. In my opinion these two recipes are different; however, this is food.com and I don't get to make that decision, as the food.com "elves" have merged these two recipes, hence my notes to self in the form of this revised review. INGREDIENTS: ignore the 2 cups soybean flour, use 2 cups lentils versus 1 cup, and 5 tablespoon olive oil. DIRECTIONS: Step 3 - use blender; Step 8 - place into 4 greased loaf pans; Step 9 - let rise until doubled in bulk and bake for 45 minutes to 1 hour.Sharon's intro says, "This bread will supply protein, calcium, phosphorus, iron, sodium, potassium, vitamins A and C, thiamine, riboflavin, and niacin. Plus it tastes good! Prep time includes time for the dough to rise. Made during Bible times, this is a Middle Eastern bread." Next is my original review modified for the directions: Going into this I didn't realize it made 4 loaves! If I had I might have tried to scale it down a bit. So, drawing upon the strength of Ezekiel, I made it as directed! This also didn't fit my plans to use my KitchenAid mixer - too much volume! I had to make it by hand, which fortunately was therapeutic and cathartic. If you make it by hand because you don't have a commercial appliance, triple the estimated time it takes to make! Now that I've captured my thoughts on this, I can say that I give it 5 stars because IF you can put this together, the results don't disappoint. You may just have to use your brain on this one, and your heart! Thanks, Sharon123! Made for Healthy Choices.
- 8 cups wheat flour
- 4 cups barley flour
- 2 cups soybean flour
- 1 cup lentils, cooked and mashed
- 1⁄2 cup millet flour
- 1⁄4 cup rye flour
- 1 1⁄2 cups water
- 1 tablespoon salt
- 5 tablespoons olive oil
- 2 (1/4 ounce) packages yeast, dissolved in
- 1⁄2 cup warm water
- 1 tablespoon honey
Directions See How It's Made
- Dissolve the yeast in warm water and let set for 10 minutes.
- Mix the other dry ingredients in separate bowl.
- Blend lentils, oil, honey and small amount of water; place in large mixing bowl with remaining water.
- Stir in 2 cups of mixed flour.
- Add yeast mixture. Stir in remaining salt and flour.
- Knead on floured surface, then place in oiled bowl.
- Let rise until double in bulk.
- Knead again; shape and place in greased loaf pans.
- Let rise. Bake 375 for 1 hour.
- - - - - - - - - - - - - - - - - - - NOTES : A Health Food Store is a source for some of these ingredients.