Ezekiel Bread II

Recipe View Prepare the Lentils and Yeast: Place lentils in a small saucepan, cover with water, and cook until tender. Drain well and set aside to cool. (Approximately 20-25 minutes). In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy and frothy, about 10 minutes.

Recipe View Combine Wet and Dry Ingredients: In a bowl, mash the cooled lentils. Mix in olive oil, honey, salt, and the remaining 4 1/2 cups warm water. In a separate large bowl, whisk together whole wheat flour, barley flour, soy flour, millet flour, and rye flour.

Recipe View Incorporate and Knead: Stir the yeast mixture into the lentil mixture. Gradually beat in 2 cups of the flour mixture until well combined. Gradually stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. Once the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic, approximately 8 minutes.

Recipe View First Rise: 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.

Recipe View Shape and Second Rise: Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide it into four equal pieces. Shape each piece into a loaf and place them into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. While the loaves rise, preheat your oven to 375 degrees F (190 degrees C).

Recipe View Bake: Bake in the preheated oven for approximately 1 hour, or until the bottom of a loaf sounds hollow when tapped. Let cool completely before slicing.