full for hours after breakfast. You can also serve it up with a hearty bowl of soup. It is full of
different grains and legumes and packs a powerful nutritional punch.
1¼ cups warm water
1 packet (¼ ounce or 2¼
teaspoons) active dry yeast
1 teaspoon sugar
1 cup all-purpose fl our
1 cup white whole-wheat fl our
1 cup barley fl our or spelt fl our
½ cup chickpea fl our
¼ cup cooked lentils
(brown or red work best)
2 tablespoons oil
½ teaspoon salt
1 tablespoon blackstrap molasses
In a large bowl, combine warm water, yeast and sugar. Let
sit for about 5 minutes, or until foamy. In a medium bowl,
combine all-purpose fl our, white whole-wheat fl our, barley
fl our and chickpea fl our.
In a separate bowl, mash lentils with a large fork or potato
masher. Add lentils to yeast mixture along with oil, salt
and molasses and stir to combine. Add fl our mixture to
lentil mixture one cup at a time, stirring to incorporate
after each addition. When dough is formed, turn out onto
a lightly fl oured surface and knead until smooth, about 6
minutes. Place dough in a lightly oiled bowl and turn to
coat. Cover with a kitchen towel and let rise in a warm
place for about 1 hour.
Punch dough down and turn out onto a lightly fl oured
surface. Knead lightly and shape into a loaf by fl attening
slightly and then rolling into a tight roll that is 8 to 9 inches
long. Place in a lightly greased 9 x 5-inch loaf pan. Cover
and let rise until loaf is doubled and arches above the edge
of the pan (about 45 minutes).
Preheat oven to 375 degrees. Bake for 50 to 60 minutes or
until loaf sounds hollow when tapped with a spoon. Cool
in pan. For a softer crust, brush oil or melted margarine on
top while bread is warm. Store leftover bread covered at
room temperature.
Yield: 1 LOAF, 10 SLICES
Prep time: 30 MINUTES ACTIVE
No comments:
Post a Comment