This is also known as fasting bread, prayer bread, or Bible bread. It is nutritionally complete and tastes yummy. In my search for a recipe for this bread, I found 3. I made a special trip to a health food store to pick up the less common ingredients. When I got there, I found that I couldn’t find all the ingredients for any of the recipes so I winged it and prayed that it would turn out well and it did. I hope you enjoy it as much as I did.
Place garbanzo beans in a small saucepan over medium heat. Cook until soft, 10 to 15 minutes. Drain and let cool.
Stir 1/2 cup water and yeast together in a small bowl until yeast dissolves. Let stand until yeast forms a creamy foam, about 10 minutes.
Combine lentils, millet, great northern beans, mung beans, and adzuki beans in a high-powdered food processor or blender. Blend on high speed until fine enough to pass through the mesh of a sifter or strainer.
Pour lentil mixture into a large bowl. Mix in whole wheat flour, barley flour, and rye flour.
Place cooled garbanzo beans in a large bowl. Add honey, olive oil, and salt; mash together. Stir in remaining 4 3/4 cups water. Stir in yeast mixture. Whisk in 2 cups flour mixture. Stir in remaining flour mixture, 1 cup at a time, kneading well until dough is smooth.
Grease a large bowl and place dough inside. Cover with a very damp cloth. Let rise until doubled, about 1 hour.
Deflate dough and turn out onto a lightly floured work surface. Knead gently and divide into 4 pieces. Form each piece into a loaf.
Grease four 9x5-inch loaf pans. Place loaves inside. Cover with a very damp cloth and let rise until doubled, about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake loaves in the preheated oven until golden brown and the bottom of a loaf sounds hollow when tapped, about 1 hour.
Per Serving: 166 calories; protein 5g; carbohydrates 33.6g; fat 2.2g; sodium 238.1mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.