Best Ezekiel Bread Recipes

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EZEKIEL BREAD I



Ezekiel Bread I image

This is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans.

Provided by Karin Christian

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 24

Number Of Ingredients 13

2 ½ cups wheat berries
1 ½ cups spelt flour
½ cup barley
½ cup millet
¼ cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry kidney beans
2 tablespoons dried pinto beans
4 cups warm water (110 degrees F/45 degrees C)
1 cup honey
½ cup olive oil
2 (.25 ounce) packages active dry yeast
2 tablespoons salt

Steps:

  • Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
  • Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
  • Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 40 g, Fat 5.4 g, Fiber 5.2 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 584.9 mg, Sugar 12.1 g

EZEKIEL BREAD (EZEKIEL 4:9)



Ezekiel Bread (Ezekiel 4:9) image

This bread will supply protein, calcium, phosphorus, iron, sodium, potassium, vitamins A and C, thiamine, riboflavin, and niacin. Plus it tastes good! Prep time includes time for the dough to rise. Made during Bible times, this is a Middle Eastern bread.

Provided by Sharon123

Categories     Yeast Breads

Time 3h

Yield 4 loaves

Number Of Ingredients 11

8 cups wheat flour
4 cups barley flour
2 cups lentils, cooked and mashed
1/2 cup millet flour (grind up millet in the blender)
1/4 cup rye flour
1 1/2 cups water
1 tablespoon salt
4 -6 tablespoons olive oil
2 (1/4 ounce) packets yeast or 1 tablespoon yeast, in
1/2 cup warm water
1 tablespoon honey

Steps:

  • Dissolve the yeast in the warm water and honey and let sit for 10 minutes.
  • Mix the wheat, barley, millet and rye flour together.
  • Blend lentils, oil and small amount of water(from the 1 1/2 cups water) in blender and place into large mixing bowl with remaining water.
  • Stir in two cups of mixed flour.
  • Add yeast mixture.
  • Stir in remaining salt(1 tbls.) and flour.
  • Place on floured bread board and knead until smooth.
  • Put in oiled bowl.
  • Let rise until double in bulk.
  • Knead again and cut dough and shape into 4 loaves.
  • Place in 4 greased pans.
  • Let rise until double in bulk.
  • Bake at 375* for 45 minutes to 1 hour.
  • Enjoy!
  • Prep time includes time letting dough rise.

Nutrition Facts : Calories 1661.5, Fat 23, SaturatedFat 3.6, Sodium 1763.1, Carbohydrate 324.3, Fiber 51.8, Sugar 8.4, Protein 60.3

BREAD MACHINE EZEKIEL BREAD



Bread Machine Ezekiel Bread image

In Ezekiel 4:9 in the Bible, there is a description of bread that Ezekiel was to live on for 390 days. I have tried another recipe on Allrecipes which did not turn out for me; however I have developed one that turned out great. I would like to share it with you.

Provided by CHARANN2

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h30m

Yield 10

Number Of Ingredients 17

½ cup milk
½ cup water
1 egg
2 ½ tablespoons olive oil, divided
1 tablespoon honey
1 tablespoon dry black beans
1 tablespoon dry lentils
1 tablespoon dry kidney beans
1 tablespoon barley
1 cup unbleached all-purpose flour
1 cup whole wheat flour
¼ cup millet flour
¼ cup rye flour
¼ cup cracked wheat
2 tablespoons wheat germ
1 teaspoon salt
2 teaspoons bread machine yeast

Steps:

  • Place milk and water into a microwave-safe glass measuring cup. Heat in microwave for 35 seconds. Pour mixture into bread machine. Add egg, 2 tablespoons olive oil, and honey.
  • Grind black beans, lentils, kidney beans, and barley in a coffee grinder until fine. Combine grounds, unbleached flour, whole wheat flour, millet flour, rye flour, cracked wheat, wheat germ, and salt in the bread machine. Add yeast.
  • Set bread machine on dough cycle.
  • Remove and punch down dough once bread machine beeps. Roll dough out onto a pastry cloth. Grease a loaf pan with remaining olive oil. Shape dough into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Uncover dough and bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C); bake until browned, 30 to 35 minutes more. Let bread rest in the pan for 10 minutes; remove and let cool until ready to slice.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 31.5 g, Cholesterol 19.6 mg, Fat 5 g, Fiber 4.1 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 247.1 mg, Sugar 2.6 g

EZEKIEL BREAD II



Ezekiel Bread II image

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.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 4h

Yield 48

Number Of Ingredients 11

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

Steps:

  • 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 9x5 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.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 29.3 g, Fat 2.8 g, Fiber 5.5 g, Protein 6.6 g, SaturatedFat 0.4 g, Sodium 148.5 mg, Sugar 0.9 g

EZEKIEL BREAD (WING AND A PRAYER RECIPE)



Ezekiel Bread (Wing and a Prayer Recipe) image

This is also known as fasting bread, prayer bread, or Bible bread. It is nutritionally complete and tastes yummy. In my search for a recipe for this bread, I found 3. I made a special trip to a health food store to pick up the less common ingredients. When I got there, I found that I couldn't find all the ingredients for any of the recipes so I winged it and prayed that it would turn out well and it did. I hope you enjoy it as much as I did.

Provided by Chef Squee

Categories     Bread     Yeast Bread Recipes

Time 3h40m

Yield 48

Number Of Ingredients 14

1 cup canned garbanzo beans, undrained
5 ¼ cups warm water (110 degrees F (43 degrees C)), divided
2 (.25 ounce) packages active dry yeast
1 cup dried lentils
½ cup millet
2 tablespoons dried great northern beans
2 tablespoons dried mung beans
2 tablespoons dried adzuki beans
8 cups whole wheat flour
4 cups barley flour
¼ cup rye flour
1 cup honey
5 tablespoons olive oil
2 tablespoons sea salt

Steps:

  • Place garbanzo beans in a small saucepan over medium heat. Cook until soft, 10 to 15 minutes. Drain and let cool.
  • Stir 1/2 cup water and yeast together in a small bowl until yeast dissolves. Let stand until yeast forms a creamy foam, about 10 minutes.
  • Combine lentils, millet, great northern beans, mung beans, and adzuki beans in a high-powdered food processor or blender. Blend on high speed until fine enough to pass through the mesh of a sifter or strainer.
  • Pour lentil mixture into a large bowl. Mix in whole wheat flour, barley flour, and rye flour.
  • Place cooled garbanzo beans in a large bowl. Add honey, olive oil, and salt; mash together. Stir in remaining 4 3/4 cups water. Stir in yeast mixture. Whisk in 2 cups flour mixture. Stir in remaining flour mixture, 1 cup at a time, kneading well until dough is smooth.
  • Grease a large bowl and place dough inside. Cover with a very damp cloth. Let rise until doubled, about 1 hour.
  • Deflate dough and turn out onto a lightly floured work surface. Knead gently and divide into 4 pieces. Form each piece into a loaf.
  • Grease four 9x5-inch loaf pans. Place loaves inside. Cover with a very damp cloth and let rise until doubled, about 40 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake loaves in the preheated oven until golden brown and the bottom of a loaf sounds hollow when tapped, about 1 hour.

Nutrition Facts : Calories 166 calories, Carbohydrate 33.6 g, Fat 2.2 g, Fiber 4.5 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 238.1 mg, Sugar 6 g

EZEKIEL BREAD PIZZAS



Ezekiel Bread Pizzas image

Great healthy and wholesome pizzas to make for dinner or snack. Eat warm or cold. Play around with the recipe for own personal taste or to limit prep time. You can use your favorite pasta or pizza sauce instead of making your own and/or add or take away ingredients like veggies and meats to fit your mood for the day.

Provided by conscientiouscooking

Categories     Weeknight

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 10

10 slices sprouted wheat bread
1 (12 ounce) can tomato puree
10 garlic cloves
1 1/2 cups fresh spinach (stems removed)
goat cheese (or both) or fresh mozzarella cheese (or both)
olive oil
sea salt
dried basil
dried italian seasoning mix, mixture
garlic powder

Steps:

  • Roast garlic on large baking sheet with sea salt and olive oil for 20 mins at 300 degrees F.
  • On the stove top put tomato puree in saucepan and add a couple teaspoons of sea salt and garlic powder, then add a couple tablespoons of basil. Add crushed red pepper to taste for a spicier sauce. Let simmer.
  • When garlic is roasted remove cloves from sheet and sprinkle sea salt, garlic powder and Italian seasoning mixture onto the pan and garlic oil. Spread the oil across the sheet to coat it evenly. This will create a nice seasoned crust.
  • Place Ezekiel bread slices onto sheet snugly next to each other. For Extra space in the middle of the sheet break slices in half to use that space for half slices.
  • Take tomato sauce and place 2 tablespoons on each bread slice and one on each half slice. Spread the sauce over the slice. If using fresh mozzarella, place that on top of the sauce first. If just using goat cheese, place the fresh spinach on top of the sauce first. Then, crumble goat cheese atop of the spinach and place the roasted garlic gloves on each slice.
  • Bake for 30 mins at 350°F.

CINDERSIS EZEKIEL BREAD



Cindersis Ezekiel Bread image

I liked the Ezekiel bread recipe on this site. I need high-protein bread, so I researched the Bible and other cookbooks and I came up with this recipe. It can be halved and the grains or beans can be removed as your tastes prefer. I hope you like this. My family and church members certainly did! Bread can be eaten right away or wrapped and frozen whole or sliced. Drink plenty of water when eating this bread. This bread is very low in carbs so it is a good bread to diet on.

Provided by Cindersis

Categories     Bread     Yeast Bread Recipes

Time 12h

Yield 24

Number Of Ingredients 20

⅓ cup dried lentils
2 tablespoons dried pinto beans
2 tablespoons dried white beans
2 tablespoons dried Great Northern beans
2 tablespoons dried red beans
6 cups warm water, or as needed, divided
1 cup honey, divided
3 cups bread flour, or more as needed, divided
4 (.25 ounce) packages active dry yeast, divided
½ cup wheat germ
½ cup wheat and barley nugget cereal (such as Grape-Nuts®)
¼ cup ground flax seeds
¼ cup ground spelt
¼ cup oat bran
¼ cup steel cut oats
¼ cup millet
2 cups all-purpose flour, or as needed, divided
⅔ cup canola oil
¼ cup white sugar
2 teaspoons salt

Steps:

  • Place lentils, pinto beans, white beans, great Northern beans, and red beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight.
  • Drain lentils, pinto beans, white beans, Northern beans, and red beans; combine in a large pot. Add 1 cup warm water; bring to a boil. Reduce heat to medium; cook until tender, adding more water if needed, about 45 minutes. Cool to room temperature.
  • Dissolve 1 tablespoon honey, 2 cups bread flour, and 2 packages yeast in 2 cups warm water in a bowl to make the starter.
  • Mix wheat germ, wheat and barley cereal, flax seeds, spelt, oat bran, oats, and millet together in a bowl. Add 2 cups warm water, 2 packages yeast, and 1 1/4 cups all-purpose flour; stir until well combined.
  • Puree bean mixture in a food processor; transfer to the bowl of a stand mixer fitted with a dough hook. Add the starter and wheat germ mixture; mix. Add the 1 cup water, remaining honey, canola oil, sugar, and salt; mix to combine. Add the remaining 1 3/4 cups all-purpose flour in batches, mixing thoroughly after each addition; stir until no dry spots remain.
  • Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a large, lightly-oiled bowl; turn to coat. Cover with a towel; let rise in a warm place until doubled in size, about 1 hour.
  • Grease 3 large loaf pans. Divide dough equally and place into the prepared pans. Cover and let rise until doubled in volume, about 40 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 45 minutes.
  • Remove loaves from pans and return to oven, placed upside-down on the bare oven rack. Continue baking until bottoms are browned, about 5 minutes. Remove from oven; let cool.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 32.9 g, Fat 7.5 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 213.3 mg, Sugar 14.3 g

MARK'S EZEKIEL 4:9 BREAD



Mark's Ezekiel 4:9 Bread image

This Ezekiel bread more closely resembles the biblical bread because it uses balanced proportions of the six main ingredients. The directions are detailed to ensure good results because the method varies from traditional bread making. This loaf as a whole will weight about 1 2/3 lbs baked, using mostly organic ingredients at best available prices local to me costs about $2.00 in ingredients (the first 7 may be purchased either whole or as flour). The amino acids are balanced well in this bread, making it a complete protein (comparable to quinoa).

Provided by Bread Baker Mark

Categories     Yeast Breads

Time 2h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 14

100 g hard red winter whole wheat (other whole varieties ok)
100 g whole spelt
100 g hulled or hull-less barley (pearled is not whole grain)
50 g millet
50 g red or pink lentils
50 g soybeans (substitute garbanzo for less savory and more sweet)
2 g coriander
4 g paprika (sweet or domestic)
4 g salt
3 g xanthan gum (substitute 4-5g guar gum)
8 g active dry yeast
6 g caraway seeds (crushed)
7 g molasses (1 tsp, substitute maple syrup, honey)
338 g filtered water (barely >1.5 cups)

Steps:

  • Warm oven: turn on for one minute with door open, then turn oven off and close door.
  • Steam oven: add water to small pot and bring to boil, then place pot without lid inside warmed oven.
  • Make liquid mix: (done once per loaf), add water and sugar (molasses, honey, etc) into small bowl, heat in microwave for 1 minute, place in steamed oven
  • Make dry mix: (done once per loaf), Measure ingredients to grind + 2%, grind, sift ground ingredients once discarding chunks, Measure powdered ingredients, mix with ingredients just ground, sift full mixture once, Crush caraway seeds (with mortar and pestle or blender) then add to mixture.
  • Grease bread pans: no crisco/margarine, olive oil is ok, organic butter is best.
  • Recharge steam: remove pot with water from oven, again bring to boil, place back inside oven.
  • Prepare dough: (done once per loaf), Mix liquid and dry ingredients into uniform dough, Press dough into bread pan, shaping as desired, Place full bread pan into steamed oven.
  • Rise: let dough rise about 40 minutes, do not open oven, leave steaming pot in oven.
  • Baking: turn oven on to 400° F and immediately remove steaming pot, bake for 32-35 minutes, bread is done when internal temperature is >205° F and before top/bottom burn.
  • Cooling: remove bread from oven, turn oven off, in 10-20 minutes, remove bread from pan and place on wire rack to cool, in 1 hour, slice bread and place on paper towel inside plastic bag, leave plastic bag open, in 1 hour, using a different paper towel wipe the condensation from inside of bag, close bag and store.
  • Storing: keeps 3-5 days at room temperature, 2+ weeks in refrigerator, months in freezer.

Nutrition Facts : Calories 141.3, Fat 1.4, SaturatedFat 0.2, Sodium 133.7, Carbohydrate 28, Fiber 5.5, Sugar 1.7, Protein 6

EZEKIEL BREAD



Ezekiel Bread image

Make and share this Ezekiel Bread recipe from Food.com.

Provided by Carole Reu

Categories     Yeast Breads

Time 1h55m

Yield 4 loaves, 48 serving(s)

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 151.4, Fat 2.9, SaturatedFat 0.4, Sodium 147.3, Carbohydrate 27.4, Fiber 4.3, Sugar 0.9, Protein 5.9

EZEKIEL BREAD



Ezekiel Bread image

Great to give as a gift or accompany your Sunday dinner. This bread is tender and chewy with a hint of sweetness.

Provided by cookbookworm

Categories     Breads

Time 1h15m

Yield 64 4 Loaves, 64 serving(s)

Number Of Ingredients 10

3 (1/4 ounce) packages active dry yeast
5 cups warm water, divided (110 to 115 degrees F)
1 tablespoon honey, plus
2/3 cup honey, divided
2/3 cup canola oil
1/2 cup sugar
2 teaspoons salt
4 cups whole wheat flour
1 cup toasted wheat germ
6 -8 cups bread flour

Steps:

  • In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, the oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).
  • Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Shape into four loaves. Place in 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.
  • Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves (16 slices each).
  • Note:.
  • 45 mins prep + rising. Bake: 30 minutes + cooling.

Nutrition Facts : Calories 113.6, Fat 2.8, SaturatedFat 0.2, Sodium 74.2, Carbohydrate 20.1, Fiber 1.4, Sugar 4.8, Protein 2.8

MIDTOWN DELI EZEKIEL BREAD



Midtown Deli Ezekiel Bread image

This delicious Ezekiel Bread recipe was developed at The Midtown Deli & Bread Bakery in Savannah, Georgia.

Provided by Donna Deli

Categories     Breads

Time 4h15m

Yield 8 Loaves

Number Of Ingredients 14

9 1/2 cups wheat flour
6 1/2 cups rye flour
3 1/2 cups soy flour
1 cup vital wheat gluten
3/4 cup barley
1/3 cup lentils
1/3 cup millet
3 ounces yeast
1 ounce salt
1 1/2 ounces Splenda sugar substitute
8 1/2 cups skim milk
2 1/2 cups extra virgin olive oil
1 1/2 cups water
1/2 cup sesame seeds (Finishing Garnish)

Steps:

  • Combine all dry ingredients.
  • Combine all wet ingredients.
  • Place in large pot and heat on a low setting until the liquid is just warm to the touch.
  • Make a well in the center of the dry ingredients and pour in the heated liquid ingredients.
  • Fold with a dough scraper until thoroughly combined.
  • The dough will be very thick.
  • Portion dough into eight pre-greased medium loaf pans, and press mixture into the pan firmly.
  • The dough should fill half the pan.
  • Place pans in a covered area to proof for approximately 2 hours.
  • When dough has reached the top of the baking pans, it is ready to bake.
  • Remove pans from proof area, mist the loaves with water and dust with sesame seeds.
  • Place the loaves in a preheated oven (350 degrees) for 75 minutes.
  • Loaves will be dark brown when finished,while the sesame seeds will be almost white.
  • Let the pans cool for 10 minutes, then remove the loaves to a cooling rack.
  • Cool for 30 minutes, then serve.

Nutrition Facts : Calories 1846.9, Fat 87.2, SaturatedFat 12.6, Cholesterol 5.2, Sodium 1559.1, Carbohydrate 222.6, Fiber 33.3, Sugar 6.1, Protein 62.1

EZEKIEL BREAD II



Ezekiel Bread II image

"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."

Provided by @MakeItYours

Number Of Ingredients 11

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
1/2 cup millet flour
1/4 cup rye flour

Steps:

  • 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 9x5 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.

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