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Ezekiel Bread II

Source of Recipe

Joe Ames


List of Ingredients

8 cups wheat flour
4 cups barley flour
2 cups soy bean flour
1 cup lentils -- cooked and mashed
1/2 cups millet flour
1/4 cup rye flour
1 1/2 cup warm water
1 tablespoon salt
5 tablespoons olive oil
2 packages yeast -- dissolved in
1/2 cup warm water
1 tablespoon sugar



Recipe

Dissolve the yeast in warm water and let it sit for 10 minutes.

Mix the other dry ingredients in separate bowl. Blend lentils, oil, 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 at 375 F approximately 1 hour.