Ezekiel Bread

Recipe by Carole Reu
READY IN: 1hr 55mins
SERVES: 48
YIELD: 4 loaves
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups barley flour
  • 2
    cups soybean flour
  • 1
    cup lentils, cooked and mashed
  • 12
    cup millet flour
  • 14
    cup rye flour
  • 1 12
    cups water
  • 1
    tablespoon salt
  • 5
    tablespoons olive oil
  • 2
    (1/4 ounce) packages yeast, dissolved in
  • 12
  • 1
    tablespoon honey
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DIRECTIONS

  • 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.
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