4 envelopes dry yeast
1 tablespoon honey
1 cup warm water
8 cups whole wheat flour
4 cups barley flour
2 cups soy flour
½ cup millet flour
¼ cup rye flour
1 cup mashed cooked lentils
4 to 5 tablespoons extra virgin olive oil
½ to ¾ cup honey
4 cups water
1 tablespoon Celtic salt
Stir the yeast and the 1 tablespoon honey into the 1 cup warm water and let stand for 10 minutes. Place the whole wheat flour, barley flour, soy flour, millet flour, and rye flour in a large bowl and stir to combine. Combine the lentils, olive oil, the ½ to ¾ cup honey, and ½ cup of the water in a blender; process until smooth. Combine the lentil mixture and the remaining 3½ cups water in a large bowl; stir until well mixed. Stir in 2 cups of the flour mixture. Stir in the yeast mixture. Add the salt and the remaining flour mixture. Knead until smooth on a floured board. Place in an oiled bowl. Let rise, covered, in a warm place until doubled in bulk. Knead again. Divide into 4 equal portions. Shape each portion into a large loaf. Place in greased loaf pans. Let rise, covered, in a warm place until doubled in bulk. Bake at 375 degrees for 45 minutes to 1 hour or until bread tests done.
Yield: 4 loaves
See pages 87-88 of What Would Jesus Eat? by Don Colbert