Hearty Lentil Bread
A nutritious and delicious bread made with lentils, perfect for sandwiches or toast.
Equipment
- 1 Large Mixing Bowl
- 1 Loaf Pan (9x5 inch)
- 1 Measuring Cups and Spoons
Ingredients
Lentil Mixture
- 1 cup green or brown lentils, rinsed
- 2.5 cups water for cooking lentils
Dry Ingredients
- 3 cups whole wheat flour
- 0.25 cup rolled oats
- 1 tablespoon dry yeast
- 1 teaspoon salt
Wet Ingredients
- 2 tablespoons olive oil
- 1 tablespoon honey
Instructions
- In a saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. Drain any excess water and let cool slightly.1 cup green or brown lentils, rinsed
- In a large mixing bowl, whisk together whole wheat flour, rolled oats, yeast, and salt.2.5 cups water, 3 cups whole wheat flour, 0.25 cup rolled oats
- Add olive oil, honey, and the cooked lentils to the dry ingredients. Mix well.1 tablespoon dry yeast, 1 teaspoon salt
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan. Cover and let rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C). Bake for 50-55 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
For a softer crust, brush the top of the loaf with melted butter or olive oil before baking.