Ezekiel Bread For The Bread Machine

Submitted by HBHW Reader Bonny B.

Take thou also unto thee wheat, and barley, and beans, and lentiles, and
millet, and fitches, and put them in one vessel, and make thee bread
thereof, according to the number of the days that thou shalt lie upon thy
side, three hundred and ninety days shalt thou eat thereof.
Ezekiel 4:9 — Holy Bible — King James Version

1 to 1 1/4 cups tepid water
1 tablespoon olive oil
2-3 tablespoons honey
1/4 cup cooked, mashed lentils (packed, see notes)
2 cups Gold Medal® Better For Bread Wheat Blend Flour
(or regular Bread Flour, see notes)
1/2 cup barley flour
2 tablespoons millet flour
1/4 cup soy flour
1 tablespoon rye flour
1 tablespoon vital wheat gluten (see notes)
1 teaspoon kosher salt (see notes)
1/4 teaspoon nutmeg
2 1/4 teaspoons yeast
(I used Fleischmans Instant Yeast to develop this recipe. See Notes.)

Assemble ingredients according to Manufacturer’s recommendations. Use the
regular cycle, light crust. Tip: If you measure the olive oil first, the
honey will “bead” off the measuring spoon. The liquid amounts called for
may need to be adjusted slightly because different climates and seasons
result in a wide variety of humidity levels. Your dough ball should be
round, smooth-textured, soft and slightly tacky to the touch.
If dough has batter-like consistency add 1 tablespoon of bread flour at a
time until proper dough ball is achieved. If dough is too dry, add 1
tablespoon of water at a time until proper dough ball is achieved.

Notes: To cook lentils, rinse and cover with fresh, cold water. Bring to a
boil, then reduce heat to a very low simmer. Cover and cook until lentils
are very tender. Drain (Do Not Rinse!) and pureé in a blender or food
processor. Measure lentils as you would brown sugar, packed. You can cook
a cup of lentils, mash them and store remaining 1/4 cup portions in the
freezer. Just be sure and thaw in the refrigerator overnight before adding
to your machine pan. Anything still frozen may damage your machine!!!

If you cannot get Gold Medal® Better For Bread Wheat Blend flour, you can
use regular Bread flour. You must use Bread flour as it has a higher gluten
content and will aid in the rising of your bread. The other flours used in
this recipe such as soy and rye, have little or no gluten. I used Arrowhead
Mills® barley flour and millet flour, Hodgson Mill® soy flour, rye flour and
Vital Wheat Gluten to develop this recipe. I used kosher salt to develop
this recipe.

The Fleischmans Instant Yeast I used to develop this recipe was purchased in
bulk (two 1-pound packages) at Sam’s Club. I keep a small jar in the
refrigerator (you can use a 1/4 pint canning jar or a clean baby food jar)
and the rest in my chest freezer, in a zipper-type freezer bag, then inside
a wide-mouth jar with a lid. Storing yeast purchased in bulk this way
should keep for about a year. Be sure to date the package or use 1 year
from the date stamped on the package as your expiration date.

This recipe was tested in a Toastmaster® Bread Box (model 1171) with a
maximum capacity of 1½ pounds.
Results may vary in your machine.

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