Ezekiel Loaf

Begin by placing lentils in a small saucepan and covering them with water. Then, cook until the lentils become soft and tender. Remove from heat and let them cool down to room temperature. In a small bowl, combine yeast with 1/2 cup of warm water and let it sit for about 10 minutes, allowing the yeast to become frothy.

Next, transfer the cooled lentils to a bowl and use a fork or potato masher to mash them. Mix in olive oil, honey, salt, and the remaining 4 1/2 cups of warm water. In a separate large bowl, whisk together whole wheat flour, barley flour, soy flour, millet flour, and rye flour.

Combine the yeast mixture with the lentil mixture and mix until well incorporated. Gradually add 2 cups of the flour mixture, beating the dough after each addition until it becomes smooth and cohesive. Continue adding the remaining 1 cup of flour mixture, stirring well after each addition.

Once the dough has come together and is no longer sticky, transfer it to a lightly floured surface and knead for about 8 minutes, until the dough is smooth and elastic. Lightly oil a large bowl and place the dough inside, turning to coat with oil. Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free area until it has doubled in size, approximately 1 hour.

Once the dough has risen, deflate it and transfer it to a lightly floured surface. Briefly knead the dough and divide it into four equal pieces, shaping each piece into a loaf. Place the loaves in four lightly greased 9x5 inch loaf pans and cover them with a damp cloth. Let the loaves rise again until they have doubled in size, about 40 minutes.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Once the loaves have risen, bake them in the preheated oven for about 1 hour, or until the bottom of a loaf sounds hollow when tapped.