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8 c. wheat flour
4 c. barley flour
2 c. soybean flour
1 c. lentils, cooked and mashed
1/2 c. millet flour
1/4 c. rye flour
1 1/2 c. warm water
1 tbsp. salt
4-6 tbsp. olive oil
2 packets of yeast in 1/2 c. warm water
1 tbsp. honey
Nutritionists have discovered that bread made from a variety of grains delivers more food value and higher quality protein than breads from single grain. They call this the principle of augmentation, according to “Reuben Hubbard and Don Hawley,” nutritionists and authors of “Health Secrets of the Bible” (Loma Linda University School of Health, 1979). The prophet Ezekiel seems to have known this fact thousand of years ago. “Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches (rye) and put them into one vessel, and make bread thereof.” Ezekiel 4:9 Dissolve the yeast in the warm water and let sit for 10 minutes. Mix the other ingredients. Blend lentils, oil and small amount of water in blender and place into large mixing bowl with remaining water. Stir in two cups of mixed flour. Add yeast mixture. Stir in remaining salt and flour. Place on floured bread board and knead until smooth. Put in oiled bowl. Let rise until double in bulk. Knead again and cut dough and shape into loaves. Place in greased pans. Let rise. Bake at 375 degrees for 45 minutes to 1 hour. Yield: 4 loaves. This bread will supply protein, calcium, phosphorus, iron, sodium, potassium, vitamins A and C, thiamin, riboflavin, and niacin. Plus it tastes good!