Low Sodium Rustic Lentil Bread
Experience the wholesome goodness of Low Sodium Rustic Lentil Bread—a hearty, flavorful loaf that’s as nutritious as it is satisfying. This recipe brings together protein-packed brown lentils, whole wheat and all-purpose flours, and just a touch of honey for natural sweetness, making it a perfect choice for health-conscious bakers. With minimal salt and the subtle richness of olive oil, this bread boasts a rustic texture and earthy taste, ideal for sandwiches or pairing with soups and stews. The unique addition of lentil puree not only boosts the nutrient profile but also adds a moist, tender crumb to the finished loaf. Follow the straightforward, step-by-step instructions to craft this impressive homemade bread, perfect for any meal or snack.
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Recipe Information
Ingredients
- 150 grams Brown lentils
- 500 ml Warm water
- 300 grams Whole wheat flour
- 200 grams All-purpose flour
- 7 grams Active dry yeast
- 30 ml Olive oil
- 20 grams Honey
- 2 grams Salt
Instructions
Rinse the lentils under cold water until the water runs clear. Place them in a bowl and cover with water. Soak for at least 1 hour, or until they soften slightly.
Drain the soaked lentils and blend them with 200 ml of warm water until smooth. This will form a lentil puree.
In a large mixing bowl, combine the lentil puree, remaining 300 ml of warm water, honey, and active dry yeast. Stir gently and let it sit for about 10 minutes until the yeast becomes frothy.
Add olive oil to the yeast mixture and stir to combine.
In a separate bowl, mix the whole wheat flour, all-purpose flour, and salt together.
Gradually add the flour mixture to the wet mixture, stirring gently with a spatula or wooden spoon until the dough comes together.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Add more flour if necessary, but keep the dough soft and slightly sticky.
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and leave it to rise in a warm place for 1 hour, or until doubled in size.
Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.
Punch down the risen dough to release the gases and shape it into a round or oblong loaf, depending on your preference. Place the shaped dough onto the prepared baking sheet.
Cover the loaf with a damp cloth and let it rise again for about 30 minutes until puffed up.
Bake in the preheated oven for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing. Enjoy the wholesome, rustic flavors of this nutritious lentil bread.
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 419.3 g | 152% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 21.3 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2135 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
