Bread "Lentil curl"

Bread "Lentil curl"

Category: Yeast bread

Ingredients
For test 1
Lentils (red)	80 gram
curdled milk	120 g
water	80 g
salt	1 tsp
honey	1 tbsp. the spoon
flour	350 g
dry yeast	1 tsp
water for cooking lentils
olive oil	1 tbsp. l.
dough 2
malt	20 gr.
curdled milk	120 g
water	80 gr.
salt	1 tsp
honey.	1 tbsp. l.
flour	350
dry yeast	1 tsp
olive oil	1 tbsp. the spoon
water for brewing malt	100 ml.

Cooking method

• This bread was made according to the principle "What would you think of such a thing?"
• In general, she blinded from what was. However, it turned out delicious.
• So, fill the lentils with water and boil them almost until tender. So that it does not creep in the puree. We carefully drain off the excess liquid. Brew the malt with boiling water and set to cool.
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• Next, we make dough No. 1. All ingredients except lentils and oil are sent to the kneader. Kneading 4 minutes, speed 2. Let stand for 10 minutes. Add lentils and oil and knead for another 5 minutes. The dough is soft, slightly sticky. We put it in a greased bowl and leave it until doubled.
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• Dough number 2. Mix all the ingredients at once. Kneading 10 minutes. Speed ​​2. Watching the development of gluten. The dough is also soft. leave to come. In an hour, both tests had already taken off.
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• We knead both types of dough, round and leave for half an hour under a towel.
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• Next, stretch the light dough on the work surface, stretch the dark dough on top. We turn into a roll. Then we bend the roll into a ring and put it in a greased form. I didn't calculate with the amount of dough, so a frying pan without a handle is used as a mold. We leave to come up to a 2-3 times increase. Before baking, grease the surface of the bread with milk and sprinkle with flakes or seeds to taste.
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• We bake until tender at 220 degrees. We determine the readiness with a temperature probe.
• The bread turned out to be rich and aromatic. I didn't even expect. The impression is that there are eggs. With butter - that's it. The lentil flavor is present in the form of a light nutty flavor.

The dish is designed for

1 loaf

Time for preparing:

3 hours

Cooking program:

oven

Note

I think this information is already here. But I think a repeat is possible. So about lentils and their properties.

Lentils are the small, flat seed of an annual plant in the legume family. Lentils are rich in vegetable protein and have been eaten since prehistoric times. Brown lentils (sometimes called continental lentils) give a light nutty flavor when cooked; it is often added to stews and casseroles, as well as salads. Red lentils are used in Asian cuisine. It has a light spicy aroma and is added to the Indian dish dal. Lentil flour is used to make vegetarian bread and pies. Lentils are sold dry or canned.

Lentils are one of the most ancient cultivated plants. Archaeologists found large quantities of its grains in pile structures of the Bronze Age (on the islands of Lake Biens in Switzerland). The ancient Egyptians prepared various dishes from lentils, baked bread from lentil flour. In ancient Greece, there was a proverb: An intelligent person always cooks his lentils well. In ancient Rome, lentils were very popular, in particular, as a medicine.

There are many varieties of lentils, the most common are brown, red, lentils, beluga and pui varieties.
Brown lentils are perhaps in the first place - in America, for example, it is from this variety that soups with vegetables and various herbs are prepared.

Red lentils boil faster than other "sisters", so they are used when there is little time for cooking - literally in 10-15 minutes you can already enjoy a fragrant hot dish made from the bean "queen". Digested red lentils make a delicious, nutritious gruel.

The smallest seeds of lentils resemble caviar, so this variety was called "beluga" - like beluga caviar, they are round and black.

And the most fragrant is puy (black and green). It is also called: French green lentils or "dark motley". The name was given to her by a French town, where this variety of lentils was bred. It will take the longest to cook this "queen", but it is a favorite component of various salads by cooks - due to its elasticity, the puy does not boil over and retains its shape even when stirring and adding sour sauces. Has a bright taste and spicy (pepper) aroma.
Useful properties of lentils
Lentils contain a large amount of plant protein, which is easily absorbed by the body, while the content of sulfuric amino acids and tryptophan in lentils is lower than in other legumes. Lentils contain less fat than peas and are an excellent source of iron. The advantages include the speed of preparation of lentils. Lentils contain more folate than any other food. One serving of cooked lentils contains 90% of the RDA for folate. Lentils contain soluble fiber that aids digestion and deflects the prospect of rectal cancer. Lentil porridge stimulates metabolism, improves immunity and normalizes the genitourinary system.

Lentil grain has a high content of trace elements - calcium, potassium, phosphorus, iron, contains manganese, copper, molybdenum, boron, iodine, cobalt, zinc, fatty acids from the Omega-3, Omega-6 group, and is also a good source vitamins of group B, contains vitamins PP, A, and germinating grains - vitamin C.
By their nutritional properties, lentils can replace bread, cereals and, to a large extent, meat.

Lentils, like all legumes, are rich in trace elements, especially magnesium, which is necessary for the full functioning of the heart and nervous system, molybdenum and iron. In order for this iron to be well absorbed, lentil dishes must be served with a salad made from fresh vegetables rich in vitamin C - tomatoes, red peppers, fresh herbs. It is not in vain that almost all Indian lentil dishes are necessarily sprinkled with fresh cilantro or parsley.

Lentils are a very good source of tryptophan, an amino acid that is converted into serotonin in the human body. As everyone knows, a lack of serotonin leads to depression, anxiety, and just a bad mood, especially in the dark. Meanwhile, serotonin levels can be boosted with both whole grain rice, the most readily available source of tryptophan, and green lentils, or even better, continually cooking majadara - a mixture of rice and lentils that an Arabic proverb calls meat for the poor, hinting at whole protein. contained in this dish.
Lentils contain Isoflavones, which can suppress breast cancer. Isoflavones are preserved after processing, so feel free to buy canned lentils, dried or already in soup.

Some varieties of lentils, such as plate lentils, are recommended for diabetics 2 times a week to lower blood sugar levels. Lentil puree will help with stomach and duodenal ulcers, colitis.

A decoction of lentils (as well as a decoction of chickpeas and nouta) is recommended to be taken for urolithiasis. In ancient times, lentils were believed to help heal nervous disorders. Ancient Roman doctors argued that regular consumption of lentils makes a person calm and patient. Its potassium content is good for the heart. Lentils are also an excellent hematopoietic product.

Lentil porridge stimulates metabolism, improves immunity and normalizes the genitourinary system. Lentils boil well, have a delicate and pleasant taste, and boiled lentils retain more than half of the beneficial vitamins and minerals.

From the point of view of Chinese medicine, lentils are considered a warming food, and if they are cooked with spices, their warming effect is greatly increased. Therefore, lentils, especially their soup, are very suitable for the winter diet of northern people.
A source: 🔗

Whoa! So much information. And where do you only get your strength, Len ?! The bread turned out to be very beautiful, the cut is just super!

[Elena]

I loved your curl! Elena, cute and unusual !!!

It did not even occur to me that bread can be baked with lentils, we will try, especially since there are red lentils in the bins.
Elena, thanks for the recipe!

Girls, thank you all! By the way, we have recipes for bread with lentils on the forum. I myself did not think that something would work out. But it turned out to be very decent. True, maybe the dough should be made a little tighter, then the bread will be higher? Let's think and try again. As long as the lentils remain. The other day on the market already 110 UAH. per kg was. I'm still eating up old supplies.

[Elena]

Elena, the curl is beautiful and useful

Thank you!