Ezekiel Bread

• 8 cups wheat flour
• 4 cups barley flour
• 2 cups soybean flour
• 1 cup lentils, cooked and mashed
• 1/2 cup millet flour
• 1/4 cup rye flour
• 1 1/2 cups water
• 1 tablespoon salt
• 5 tablespoons olive oil
• 2 (1/4 ounce) packages yeast, dissolved in
• 1/2 cup warm water
• 1 tablespoon honey

1. Dissolve the yeast in warm water and let set for 10 minutes.
2. Mix the other dry ingredients in separate bowl.
3. Blend lentils, oil, honey and small amount of water; place in large mixing bowl with remaining water.
4. Stir in 2 cups of mixed flour.
5. Add yeast mixture. Stir in remaining salt and flour.
6. Knead on floured surface, then place in oiled bowl.
7. Let rise until double in bulk.
8. Knead again; shape and place in greased loaf pans.
9. Let rise. Bake 375 for 1 hour.
10. - - - - - - - - - - - - - - - - - - NOTES : A Health Food Store is a source for some of these ingredients.

flour, barley flour, soybean flour, lentils, millet flour, rye flour, water, salt, olive oil, yeast, warm water, honey

Taken from www.food.com/recipe/ezekiel-bread-626 (may not work)