Lentil bread

Category: Yeast bread
Lentil bread

Ingredients

Sifted wheat flour 500 g (3 ½ cups)
Crushed lentils (cereals) 3 tbsp. l.
Water (40 ° C) 350 ml
Salt 2 tsp
Sugar 2 tbsp. l.
Butter 30 g (2 tbsp. L.)
Dry yeast 1 ½ tsp
Artificial cream (Freema) 2 tbsp. l.
Ground cinnamon ½ tsp
Olive oil 8-10 drops
when kneading
Sunflower seed, refined
(for sprinkling)
2-3 st. l.

Cooking method

  • At Panasonic we select the mode - BAKE RAPID (accelerated baking), size L, any crust ...

  • Based on the recipe "Poppy Bread" from the instructions.
  • Lentil bread

Note

Lentil bread (own recipe, experimental result)

Mams
It looks beautiful. And what did it taste like? Can't imagine the taste of lentils

And more, if you will. I don't like artificial cream and fast mode. With cream, everything is clear - they can be replaced either with milk powder, or baked with natural milk. But the mode ... And you have not tried to bake on the usual one, probably a dietary one, would you?
Jappi
Lentils taste like peas ... I don't really like that taste, so I added cinnamon to kill the taste ...

Why artificial cream? Great Lent in the yard ... (butter is also replaced by margarine), no doubt it will turn out better with milk!

By the way, my dad liked this particular bread the most.

I don't see the point of idling for almost an hour in the main mode, so I use the accelerated
Mams
Jappi, thanks for the answer.

And about the accelerated mode. There, the proofing time is less (1 hour for the fast versus 2 for the main one), so the yeast does not have time to ferment to the end, so the dough is slightly damp. And baking is a little faster (10 minutes is sometimes critical, especially for dough with additives).

And in my main mode, the warm-up is always 25 minutes. Therefore, it turns out instead of 2 hours on the fast one, it turns out 3.5 hours on the main one. These 1.5 hours are just enough for the yeast to properly ferment and raise the bread.

But anyway, thanks for the interesting recipe.
Self-taught baker
Quote: Jappi

Lentils taste like peas ... I don't really like that taste, so I added cinnamon to overpower the taste ..

I sometimes add a couple of tablespoons of red lentil flakes, that is, flattened lentils, to the recipe for basic white bread or in Darnitsky from Fugasca.
The taste is interesting, or rather the taste is obtained.
These flattened lentils are made by the Finnish company Myllyn Paras.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers