Rustic Lentil Bread
Experience the hearty charm of Rustic Lentil Bread, a wholesome creation blending the earthy richness of red lentils with the natural sweetness of honey and the robust texture of whole wheat flour. This unique bread recipe stands out with its protein-packed lentil base, offering both nourishment and exceptional flavor. The use of olive oil and a touch of oats adds a rustic flair, while the tender crumb texture ensures it's perfect for any occasion, whether as a standalone slice or paired with soups and spreads. Simple techniques like boiling lentils and kneading dough make this recipe approachable for bakers of all levels, while the warm, nutty aroma as it bakes will captivate your senses. Enjoy this nutritious and heartwarming loaf that’s sure to become a staple in your kitchen. Ideal keywords: lentil bread recipe, healthy homemade bread, rustic bread ideas, whole wheat bread with lentils.
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Recipe Information
Ingredients
- 180 grams Red lentils
- 500 ml Water for boiling lentils
- 120 ml Warm water
- 60 ml Olive oil
- 30 ml Honey
- 7 grams Active dry yeast
- 300 grams Whole wheat flour
- 120 grams All-purpose flour
- 10 grams Salt
- 20 grams Oats (optional, for topping)
Instructions
Rinse the red lentils under cold water until the water runs clear. Place them in a pot with 500 ml of water and bring to a boil.
Reduce the heat and simmer the lentils for about 15-20 minutes or until they are soft. Drain any excess water and allow them to cool slightly.
Meanwhile, in a small bowl, mix 120 ml of warm water with 7 grams of active dry yeast and let it sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the cooked lentils, 60 ml of olive oil, and 30 ml of honey. Mix thoroughly.
Add the yeast mixture to the lentil mixture and stir to combine.
In a separate bowl, combine the whole wheat flour, all-purpose flour, and salt.
Gradually add the dry ingredients to the lentil mixture, stirring continuously to form a sticky dough.
Turn the dough out onto a floured surface and knead it for about 10 minutes, until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until it has doubled in size.
Preheat your oven to 180°C (350°F).
Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan.
If desired, sprinkle oats on top, pressing them gently into the surface.
Cover the loaf with a cloth and let it rise again for about 30 minutes.
Bake the loaf in the preheated oven for 35-40 minutes or until the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3961 mg | 172% | |
| Total Carbohydrate | 386.0 g | 140% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 29.8 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2251 mg | 48% | |
*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.
