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Lentil Bread

 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.


  • 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


  • 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).
Nutritional 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.