Ezekiel Bread Recipe (Yeast-Free Grain Bread)

Heat the oven to 175°C / 350°F. Lightly oil two large loaf pans or line them with parchment.

Rinse the lentils well. Simmer in plenty of water until tender, then drain. Once slightly cooled, blend to a mostly smooth puree.

In a large bowl, mix the wheat flour and salt. Stir well so the salt is evenly distributed.

In a separate bowl, whisk together the water, warm water, olive oil, and honey until the honey loosens up.

Stir the lentil puree into the liquid mixture. Pour into the dry ingredients and mix just until no dry flour remains; the dough will be thick and sticky.

Divide the dough between the loaf pans. Smooth the top with a damp spatula for an even bake.

Bake on the middle rack for 70 minutes. If the top browns too quickly, tent loosely with foil for the last 15 minutes.

Let the loaves sit in the pans for 10 minutes, then move to a rack. Slice only after fully cooled so the crumb sets cleanly.