by Austin Carter
New Recipe
Course: Breads Cuisine: American Prep Time:3hours Cook Time:45minutes Total Time:3hours 45minutes Calories: 1660kcal Author: Austin Carter
– Large mixing bowl – Blender – Measuring cups and spoons – Bread board – 4 greased bread pans – Oven
– 8 cups wheat flour – 4 cups barley flour – 2 cups lentils cooked and mashed – 1/2 cup millet flour grind up millet in the blender – 1/4 cup rye flour – 1,1/2 cups water – 1 tablespoon salt
– 4-6 tablespoons olive oil – 2 1/4 ounce packets yeast or 1 tablespoon yeast, in – 1/2 cup warm water – 1 tablespoon honey
– Dissolve yeast in warm water and honey, let sit for 10 minutes. – Mix wheat, barley, millet, and rye flour together. – Blend lentils, oil, and a small amount of water in a blender, then combine with remaining water in a large bowl.
– Stir in two cups of the mixed flour, then add yeast mixture. – Gradually add remaining salt and flour, kneading until smooth. – Place dough in an oiled bowl and let rise until doubled in size.
– Punch down dough, shape into 4 loaves, and place in greased pans. – Let rise again until doubled, then bake at 375°F for 45 minutes to 1 hour.