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Ezekiel’s Bread
Ezekiel's bread is a hearty, nutrient-dense loaf made from a unique blend of whole grains and legumes. This recipe combines whole wheat, barley, soy, millet, and rye flours with mashed cooked lentils to create a deeply flavorful and textured dough. A touch of honey adds mild sweetness to balance the earthy grains. It is perfect for morning toast, robust sandwiches, or serving alongside a warm bowl of soup.
Ingredients
- 4 envelopes (9 teaspoons) dry yeast
- 1 tablespoon plus ½ to ¾ cup honey, divided
- 1 cup warm water
- 8 cups whole wheat flour
- 4 cups barley flour
- 2 cups gluten-free soy flour
- ½ cup millet flour
- ¼ cup rye flour
- 1 cup mashed cooked lentils
- 4 to 5 tablespoons extra virgin olive oil
- 4 cups water, divided
- 1 tablespoon Celtic salt
Instructions
- 1Mix the dry yeast and one tablespoon of honey into one cup of warm water. Let the mixture sit for 10 minutes to activate.
- 2Whisk the whole wheat, barley, soy, millet, and rye flours together in a large mixing bowl.
- 3Blend the mashed cooked lentils, olive oil, the remaining honey, and half a cup of water until completely smooth.
- 4Pour the pureed lentil mixture into a large bowl and stir in the remaining three and a half cups of water.
- 5Add two cups of the blended flour mixture to the wet ingredients and stir well.
- 6Pour in the activated yeast mixture and stir to incorporate.
- 7Mix in the salt along with the rest of the dry flour blend.
- 8Turn the dough out onto a floured surface and knead until it becomes smooth. Transfer the dough to a lightly oiled bowl.
- 9Cover the bowl and leave it in a warm spot until the dough doubles in size. Punch it down and knead it briefly.
- 10Cut the dough into four equal pieces.
- 11Form each piece of dough into a standard loaf shape.
- 12Set the shaped dough into greased loaf pans. Cover them and let the dough rise in a warm area until doubled in size again.
- 13Bake at 375 degrees Fahrenheit for 45 to 60 minutes, or until the loaves are fully baked through.