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Lentil Bread

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."

36 ServingsPrep: 70 min. + rising Bake: 35 min.

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 Crisco® Light Olive Oil or Canola 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,

2 of 2

Lentil Bread (continued)

Directions (continued)

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).

Nutrition Facts: 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.