About this recipe:This bread is also known as Bible Bread or Fasting Bread, and is the bread that Ezekiel lived off of while he was in the desert for two years. This version contains cooked lentils and several wholegrain flours. You may have to visit a health food shop or go online to find some of these ingredients. It's a highly nutritious bread and this recipe makes 4 loaves.
200g (7 oz) brown lentils
15g (1/2 oz) dried active baking yeast
1.2L (2 pints) warm water (45 C), divided
5 tablespoons olive oil
1 tablespoon salt
1 tablespoon honey
950g (2 1/8 lb) wholemeal flour
600g (1 1/3 lb) barley flour
450g (16 oz) soya flour
50g (2 oz) 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, soya 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 23x12cm (9x5 in) loaf tins. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 190 C / Gas mark 5.
Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.