Ezekiel Bread Recipe (Unleavened Multigrain Bread)
Ezekiel bread recipe: This unleavened multigrain bread; It is prepared with wheat flour and lentils. You mix the dough, put it in a mold and bake it in the oven. It's easy to slice and use on toast or in a sandwich. Ingredients and how-to steps are below.
Ingredients
1. Dry ingredients
2. Liquids and sweetener
Step-by-Step Method
Prepare the oven and molds
Preheat the oven to 175°C. Lightly grease 2 large loaf tins with olive oil or line them with baking paper.
Prepare and purée the lentils
Wash the lentils with plenty of water. Add enough water to cover it, boil it until it softens, and strain it. When it cools down, turn it into a puree that is close to smooth.
Mix the dry ingredients
Mix wheat flour and salt in a large bowl. Aerate a few times to avoid lumps.
Combine the liquids
In another bowl, mix 2 cups of water, warm water, olive oil and honey. Just whisk for 1 minute to dissolve the honey.
Form the dough
Add the lentil puree to the liquid mixture. Then pour this mixture into the dry ingredients. Stir with a spatula or wooden spoon until the flour is completely wetted; The dough will be dense and sticky.
Mold and flatten
Divide the dough into molds. Smooth the top with a wet spatula; This way, a more even crust forms while cooking.
Bake
Place the molds on the middle shelf of the oven. Bake for 70 minutes. If the top is getting darker, cover it loosely with foil for the last 15 minutes.
Rest and slice
Leave the bread in the mold for 10 minutes, then transfer it to the wire rack. When it cools completely, slice it; Slicing it hot may turn the inside doughy.