Recipe of the week 16 - 05 - 2003




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Recipe of the week (16-05-2003)

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EZEKIEL BREAD


1 cup lentils, 2 packages active dry yeast, 5 cups warm water, divided. 5 tablespoons olive oil. 1 tablespoon salt, 1 tablespoon honey, 8 cups spelt flour, 4 cups barley flour, 2 cups Soya flour, cup millet flour, cup rye flour. 1- Place lentils in a small pan, cover with water and cook till soft. Drain and set aside to cool. In a bowl, dissolve the yeast in cup 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 spelt flour, barley flour, Soya flour, millet & rye flour. 3- 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 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 surface. Briefly knead the dough and divide into 4 equal pieces and form into loaves. Place the loaves into 4 lightly greased loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 190degrees C 5- Bake for about 1 hour, or until bottom of loaf sounds hollow when tapped.



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