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Vegan Ezekiel Bread
4 tsp Dry Yeast
2 c Whole Wheat Bread Flour
1 c Spelt Flour
1/4 c Millet Flour
1/4 c Barley Flour
1/4 c Lentil Flour
1/4 c Carob powder
1/8 c Soy Flour
1/2 tsp Cumin, ground
1 tsp Soya Lecithin, liquid
4 tbs Molasses
2 c Water, warmed to 52°C. (125° F.) - adjust quantity as required
Sesame Seeds

Add the dry ingredients to a mixing bowl or dough mixer in the order listed. Form a depression in the dry ingredients and add the Lecithin, Molasses, and 3/4 of the Water. Mix and knead the mixture adding water as necessary to maintain proper dough consistency. The total kneading time should be approximately 20 minutes. Place a thin layer of Sesame Seeds on a bread board or clean counter top. Place the dough on the Sesame Seeds and form into a cylinder about 1/3 m. (12") long. Cut in two pieces and reform into into a loaf making sure that the the entire surface, including the ends are coated with the Sesame Seeds. Final length should be slightly less than the length of the baking pan. Place in two 5x9 inch bread pans. Set the oven to warm setting 120°F. Be careful that the oven does not overheat. Place the bread pans in the oven to raise to dough. When the dough is slightly over double the size, turn the heat up to 350°F. Bake for approximately 35 minutes. When the crust is firm, but not crispy, the bread is done. Remove from oven and baking pans. Let cool on a wire rack.