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Ezekiel Bread

4 packets yeast
1 cup warm water
1 tablespoon honey
8 cups wheat flour
4 cups barley flour
2 cups soy flour
1/2 cup millet flour
1/4 cup rye flour
1 cup lentils, cooked and mashed
4 tablespoons olive oil, (4 to 5)
1/2 cup honey, (1/2 to 3/4)
4 cups water
1 tablespoon salt
spiced peaches

Dissolve yeast in 1 cup warm water and 1 tablespoon of honey. Set
aside 10 minutes. Combine the next five ingredients. Blend lentils,
oil, honey and a small amount of water in a blender. Place in a
large mixing bowl with remaining water. Stir in two cups of (mixed)
flour. Add the yeast mixture. Stir in salt and remaining flour.
Place on floured bread board and knead until smooth. Put in oiled
bowl. Let rise until double in bulk. Knead again, cut dough and
shape into four large loaves. Place in greased pans. Let rise.
Bake at 375 degrees for 45 minutes to one hour.

There is some confusion about the "fitches" called for in the
original recipe. Apparently, the fitches referred to a herb. Cumin,
fennel and nutmeg have all been suggested as the mistranslated
"fitches". Take your pick or leave them out. Any of them will add
a unique taste to your homemade bread.

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