This is the bread described in the book of Ezekiel. This version contains cooked lentils and several wholegrain flours. You may have to visit a health food store or go online to find some of these ingredients.
200g brown lentils
15g dried active baking yeast
1.2 litres warm water (45 C), divided
5 tablespoons olive oil
1 tablespoon honey
1 tablespoon salt
950g wholemeal flour
600g barley flour
450g soy flour
50g millet flour
4 tablespoons rye flour
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Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 60ml warm water. Let stand until creamy, about 10 minutes.
Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining warm water. In a large bowl, mix together wholemeal flour, barley flour, soy flour, millet flour and rye flour.
Stir the yeast mixture into the lentil mixture. Beat in the flour mixture a little at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured work surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased loaf tins. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 190 degrees C.
Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.
A very heavy loaf of bread. Very dense, but flavourful. I usually add ground cloves or cinnamon either when I'm mixing, or dust the top of the loaves before I put them in the oven. I use this bread for fasting, and I haven't had a problem with it yet. It just takes some time to prepare, but it's worth it. - 08 Oct 2008
This was my first time baking bread and this recipe would've been great if the bread had risen Make sure your yeast is good. I found out that my yeast was no good. Had I done research on bread baking tips, I would've noticed that the yeast didn't "activate". My advice is to buy enough yeast to test out..if it doesn't bubble or foam, it's no good and to cut this recipe so that you won't waste product. I had to throw it all away, however I will try again and hopefully get it right next time. - 08 Oct 2008
Very good ezekiel bread. I have to halve the recipe otherwise it is just too much bread. - 08 Oct 2008