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Lentil Bread Recipe

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Lentils pack a little extra protein and fiber to this fragrant and flavorful brad shared by Mike Buescher from Ft. Wayne, Indiana. Writes Mike, "I grew up on a farm where bread was baked weekly...and have been making my own bread for over 20 years. I like to experiment with all types of grains and flours to make very hearty loaves. This is a favorite."

This recipe is:

Healthy

Diabetic Friendly

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Lentil Bread Recipe

Prep: 70 min. + rising Bake: 35 min.

Yield: 36 Servings

70 35 105

Ingredients

3/4 cup lentils, rinsed
1-1/2 cups water
4-1/2 teaspoons finely chopped onion
1 garlic clove, minced
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1-1/2 cups warm fat-free milk (110° to 115°)
1/4 cup olive oil
1/4 cup sugar
1 tablespoon grated Parmesan cheese
1 tablespoon salt
1 cup whole wheat flour
6 to 7 cups bread flour

Directions

In a saucepan, combine the lentils, water, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils are tender. Cool slightly. Transfer mixture to a blender or food processor; cover and process until smooth. Cool to 110°-115°.
In a large bowl, dissolve yeast in warm water. Add the milk, lentil mixture, oil, sugar, Parmesan, salt, whole wheat flour and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).

Nutritional Analysis: One slice equals 118 calories, 2 g fat (trace saturated fat), trace cholesterol, 205 mg sodium, 22 g carbohydrate, 2 g fiber, trace protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Lentil Bread in Light & Tasty February/March 2003, p53

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Lentil Bread

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Reviewed on Dec. 22, 2012 by MMSI

turned out well , must let it rise higher

Reviewed on Dec. 30, 2011 by pagunning

Made this bread just before Christmas. Kept one loaf and gave other two away. Great taste, very moist. Loaves sunk a little on top, but I think I need to work more flour into the loaves next time. Will definitely make again!

Reviewed on Mar. 29, 2011 by franbwitch

This is great! I used 2 cups leftover lentil soup (buzzed in the blender) and the loaves were good tasting with a nice crumb. I'm making it again today.