Ezekiel bread

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    Ezekiel bread

    Ezekiel bread

    (14)
    2hr5min


    41 people made this

    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.

    Ingredients
    Serves: 48 

    • 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

    Method
    Prep:45min  ›  Cook:1hr20min  ›  Ready in:2hr5min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (14)

    by
    78

    FIRST TIME BREAD BAKER HERE! Loved this bread. Super healthy, tasty and dense. Tastes great with PB&J and goes well with a nice bowl of Split Pea soup!  -  14 Apr 2002  (Review from Allrecipes US | Canada)

    by
    54

    This was my first time baking bread and this recipe would've been great if the bread had risen Make sure your yeast is good. I found out that my yeast was no good. Had I done research on bread baking tips, I would've noticed that the yeast didn't "activate". My advice is to buy enough yeast to test out..if it doesn't bubble or foam, it's no good and to cut this recipe so that you won't waste product. I had to throw it all away, however I will try again and hopefully get it right next time.  -  07 Feb 2005  (Review from Allrecipes US | Canada)

    by
    44

    A very heavy loaf of bread. Very dense, but flavorful. I usually add ground cloves or cinnamon either when I'm mixing, or dust the top of the loaves before I put them in the oven. I use this bread for fasting, and I haven't had a problem with it yet. It just takes some time to prepare, but it's worth it.  -  09 Mar 2007  (Review from Allrecipes US | Canada)

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