Lentil Bread

Lentil Bread is a unique and flavorful bread that incorporates the richness of lentil sourdough starter. The olive oil adds moisture and a subtle depth of flavor, while the sea salt enhances the overall taste. The addition of wheat flour provides structure and a satisfying texture to the bread.

The overnight fermentation in the refrigerator allows the flavors to develop and creates a more digestible and nutritious loaf. The prolonged rise also contributes to a moist and tender crumb.

Makes 1 loaf

INGREDIENTS:

• 1 batch of lentil sourdough starter
• ¼ cup (50 g) olive oil
• 2 tsp (10 g) sea salt
• ½ cup (100 ml) water, room temperature
• 2 cups (250 g) wheat flour

LENTIL SOURDOUGH

DAY 1

• ½ cup (100 ml) dried green lentils
• ½ cup (100 ml) water, room temperature
• 1 tbsp spelt flour, sifted

With a hand blender, mix the lentils until they begin to resemble flour. Add water and spelt flour. Pour the mixture into a jar with a tight-fitting lid.

 DAY 2

• ½ cup (100 ml) water, room temperature

Add the water. Mix well and let stand in the glass jar for 2–4 days. Stir in the mornings and evenings. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) lentil flour, which is equivalent to approximately ⅔ cup (150 ml) lentils. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.

If you have sourdough left over, you can freeze it in containers that hold half a cup.

INSTRUCTIONS:

1. In a mixing bowl, combine the lentil sourdough starter, olive oil, sea salt, water, and wheat flour. Mix all the ingredients together until they form a dough.
2. Knead the dough well, ensuring that all the ingredients are thoroughly combined and the dough becomes smooth and elastic. If the dough is too loose, gradually add a little more flour until you achieve the desired consistency.
3. Place the dough in a covered container or bowl and refrigerate it overnight. This slow fermentation process helps develop flavor and texture in the bread.
4. The next day, remove the dough from the refrigerator and give it a brief kneading to further develop the gluten.
5. Shape the dough into a loaf and place it on a greased baking sheet or a baking pan lined with parchment paper.
6. Cover the loaf with a clean cloth and let it rise in the refrigerator for about 12 hours. This prolonged fermentation allows the flavors to deepen and the dough to develop complexity.
7. Preheat the oven to 400°F (200°C) and position a rack in the center.
8. Remove the bread from the refrigerator and let it stand at room temperature for about 30 minutes to take the chill off the dough.
9. Place the bread in the preheated oven and bake for approximately 30 minutes, or until the crust turns golden brown and the bread sounds hollow when tapped on the bottom.
10. Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving.

Enjoy a slice of freshly baked Lentil Bread on its own, or use it as a base for sandwiches, toast, or as an accompaniment to soups and stews. The earthy flavors of lentils and the delicate olive oil notes make this bread a versatile and nutritious choice.