A modern twist on the classic Ezekiel bread, this recipe incorporates a few changes to enhance flavor and texture while keeping its wholesome essence.
Combine the warm water, honey, and yeast in a bowl and let it sit until frothy.
Ensure the water is warm, not hot, to properly activate the yeast.
Blend the cooked lentils with a small amount of water until smooth.
Blending the lentils ensures they incorporate smoothly into the dough.
Mix the wheat flour and salt in a large bowl.
Mixing the dry ingredients first ensures even distribution of salt.
Add the lentil mixture, olive oil, and yeast mixture to the dry ingredients and mix until a dough forms.
Mix until the dough is cohesive but slightly sticky.
Knead the dough on a floured surface until smooth and elastic.
Kneading develops the gluten, giving the bread its structure.
Place the dough in an oiled bowl, cover, and let it rise until doubled in size.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Punch down the dough, shape it into loaves, and place in greased bread pans.
Shaping the dough evenly ensures uniform baking.
Let the dough rise again until doubled in size.
The second rise improves the bread's texture and flavor.
Bake the loaves in a preheated oven at 375°F for 45 minutes.
Check for doneness by tapping the bottom of a loaf; it should sound hollow.
Cool the bread on a wire rack before slicing and serving.
Cooling the bread prevents it from becoming gummy when sliced.
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