Ezekiel Bread (Ezekiel 4:9) Recipe #36242
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.
by Sharon123
3 hours | 2 hours prep
4 loaves
- 8 cups wheat flour
- 4 cups barley flour
- 2 cups lentils, cooked and mashed
- 1/2 cup millet flour (grind up millet in the blender)
- 1/4 cup rye flour
- 1 1/2 cups water
- 1 tablespoon salt
- 4-6 tablespoons olive oil
- 2 (1/4 ounce) packets yeast, in or 1 tablespoon yeast, in
- 1/2 cup warm water
- 1 tablespoon honey
- Dissolve the yeast in the warm water and let sit for 10 minutes.
- Mix the wheat, barley, millet and rye flour together.
- Blend lentils, oil and small amount of water(from the 1 1/2 cups water) in blender and place into large mixing bowl with remaining water.
- Stir in two cups of mixed flour.
- Add yeast mixture.
- Stir in remaining salt(1 tbls.) and flour.
- Place on floured bread board and knead until smooth.
- Put in oiled bowl.
- Let rise until double in bulk.
- Knead again and cut dough and shape into 4 loaves.
- Place in 4 greased pans.
- Let rise until double in bulk.
- Bake at 375* for 45 minutes to 1 hour.
- Enjoy!
- Prep time includes time letting dough rise.
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5 stars