* Exported from MasterCook *
Bread, Red Lentil
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cook: (10 min.)
1 1/3 cups boiling water
2/3 cup red lentils -- rinsed
Proof: (15 min.)
1/2 cup warm water
2 1/4 teaspoons active dry yeast
3 tablespoons honey
1/4 cup bread flour
2 tablespoons extra virgin olive oil
Soak: (5 min.)
3/4 cup very warm water
3/4 cup oat bran
Dough:
3 cups bread flour
3/4 teaspoon salt
1/2 cup bread flour -- for kneading and to coat bread pan
Bring 1 1/3 cups of water to soft boil and add rinsed red lentils
stir quickly in rinse water to keep lentils from sticking to each
other). Reduce heat, cover pan and simmer 10-12 min. or until water
is absorbed. Set aside to use after oat bran is soaked.
In a medium bowl, create a Proof by combining warm water, yeast,
honey, and 1/4 cup flour. Stir well, cover and allow to set 15 min.
in a warm place.
When Proof has set 15 min., combine oat bran and very warm water in a
small bowl. Stir briefly, then cover and allow to moisten 5 min.
Combine 3 cups bread flour and salt in a large bowl. Mix well.
Add olive oil to Proof, stir to combine, then pour into flour
mixture. Mix thoroughly (mixture will be crumbly like biscuit dough).
When oat bran is ready, add oat bran and red lentils to flour
mixture. Knead the moist dough with a large wooden spoon for 5 min.,
then cover and allow to rise 35 min.
Lightly oil a large bread pan, then sprinkle it with flour. Tap pan
to remove excess flour, then set pan aside for use during the final rise.
After the first rise, sprinkle flour onto a flat surface, remove
dough from bowl and knead gently 5-10 min., adding sprinkles of flour
to keep dough from sticking to hands and surface. Form dough into a
flat roll with more height than width and place in bread pan. Cover
with plastic wrap or a damp cloth and allow to rise 45 min. in a warm place.
15 min. before baking, turn on oven to 350F. Remove cover from dough
and bake 45-50 min. Serve while warm, then slice and refrigerate any
remaining bread in a plastic storage bag or container.
Description:
"This Red Lentil Bread recipe incorporates protein-rich red
lentils (which turn yellow during cooking). After baking, this
uniquely flavored bread has a chewy interior, contrasting crust and
inviting color."
Source:
"breadexperience.com"
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Per Serving (excluding unknown items): 182 Calories; 3g Fat (12.5%
calories from fat); 7g Protein; 34g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 103mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.