LEFTOVER LENTIL SANDWICH BREAD

INGREDIENTS:

• 1/2 cup of mashed cooked lentils red / pink*

• 1/4 cup water

• 2 teaspoons active yeast

• 1 tablespoon raw turbinado sugar or coconut sugar

• 2 cups bread flour

• 1/2 cup water

• 1 tablespoon wheat germ

• 1 tablespoon coconut or olive oil (optional)

• 3/4 teaspoon oregano

• 1/2 teaspoon onion flakes

• 1/2 teaspoon garlic

• 1/4 teaspoon salt

• 1/4 teaspoon cumin

• Variations: Use any cooked mashed lentils or beans. Add any herbs, spices, nutritional yeast etc.

INSTRUCTIONS:

1. In a large bowl, add warm water, yeast and sugar. Stir and let stand until foamy, about 10 minutes.

2. In another bowl, mix flour, gluten, salt and spices, and add it to the yeast mixture.

3. Add the cooked lentils and water and knead to a smooth dough. (Use more flour or water if necessary.)

4. Knead for 6-8 minutes.

5. Sprinkle water on top of the dough, cover with a towel, and let stand for 2 hours or until doubled.

6. Punch the dough and knead for 1 minute. If too sticky, add 1-2 tablespoons of flour to help reduce stickiness.

7. Shape into a loaf and place in loaf pan greased or parchment lined . Spray water on top.

8. Sprinkle oats and chia seeds on top. Cover with a towel and let rise for 40 minutes.

9. Bake in a preheated oven at 375F for 40-45 minutes, or until golden brown. Cool completely before slicing.

NOTES:

If using uncooked lentils: 1/4 cup dry lentils and 1/2 cup water. Rinse and drain the lentils. Cook in a covered pot over medium-low heat until tender, about 12-15 minutes. Don;’t worry if it over cooks, you need it mashed anyways.

#bread #healthy