This bread is also known as Bible Bread or Fasting Bread. This version does not use beans; instead it contains cooked lentils and several whole grain flours. You may have to visit a health foods store to find some of these ingredients.
- 1 cup lentils
- 2 (.25 ounce) packages active dry yeast
- 5 cups warm water (110 degrees F/45 degrees C), divided
- 5 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon honey
- 8 cups whole wheat flour
- 4 cups barley flour
- 2 cups soy flour
- ½ cup millet flour
- ¼ cup rye flour
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 1/2 cup 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 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup 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 surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.
Prep time: 45 mins / Cooking time: 1 hr 20 mins / Total time: 4 hrs
Serving: 48 / Yield: 4 9×5-inch loaves