Wednesday, December 4, 2013

Lentil Bread

     It's been a while since I've tried a new bread recipe. I've been leaning pretty heavily on that Sally Lunn recipe. I've been wanting to try this recipe, but I never had lentils on hand. This is a great sandwich bread. It has a nice, sturdy crust and a soft inside. You can just get a hint of the lentil taste in the bread. I don't think you'll want to make French Toast with this bread; this is more of a straight up sandwich bread. Give it a try and see what you think. As always, notes and changes are in blue.

Lentil Bread
via Taste of Home Everyday Light Meals
  • 3/4 cup lentils, rinsed
  • 1-1/2 cups water
  • 4-1/2 teaspoons finely chopped onion (you're going to be running this through a food processor, you don't need to chop finely. Work smarter, not harder)
  • 1 garlic clove, minced (again, food processor. I just threw the damned thing in whole)
  • 2 packages (.25 ounce each) active dry yeast
  • 1 cup warm water (110-115F)
  • 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 (I hope that's the same thing as all-purpose flour, because that's what I used)
  1. In a saucepan, combine lentils, water, onion and garlic; bring to a boil. Reduce heat; cover and simmer for about 30 minutes or until lentils are tender. Cool slightly. Transfer mixture to a blender or a food processor. Cover and process until smooth. Cool to 110-115F.
  2. In a mixing bowl dissolve yeast in warm water. Add the milk, lentil mixture, oil, sugar, Parmesan cheese, salt, whole wheat flour and 3 cups bread flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (I wound up using about 6-1/2 cups)
  3. Turn onto a floured surface (do it. The dough will be a bit sticky). Knead until smooth and elastic, about 6-8 minutes (as always, I let the Kitchenaid do the hard work. Feel free to do it by hand if you're the industrious type)
  4. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 9"x5"x3" loaf pans. Cover and let rise until doubled, about 30-40 minutes. 
  6. Bake at 375F for 35-45 minutes or until golden brown (mine took about an hour!). Remove from pans to wire racks to cool. 
Good times!


  1. G'day and WOW Frank! I can't wait to try this too!
    It is now on my list to do! Thank you!
    Cheers! Joanne

    1. I hope you enjoy it as much as we did!