Grain bread with lentils

Grain bread with lentils

Category: Sourdough bread

Ingredients
dough:
wheat flour 1c	150g
water	150g
honey	1c. l.
dry yeast	1g
welding:
red lentils	35g
millet	35g
flax-seed	35g
oat flakes	15g
coriander	10g
whole grain wheat flour	35g
water (boiling water)	160g
salt	5g
dough:
all dough
whole brew
spelled flour (whole grain wheat)	70g
Rye flour	170g
rye sourdough 100% moisture	150g
salt	6g
dry yeast	2g

Cooking method

• Update the rye starter the day before. Prepare the dough, let it rise for 1 hour at room temperature and refrigerate for 10-12 hours (more is possible). It works well, here when mixing and from the refrigerator:
• 
• An hour before kneading the dough, remove the dough from the refrigerator and brew the tea leaves. For brewing millet, rinse well and pour over with boiling water, rinse the lentils, pour boiling water over all the components and bring to a boil while stirring. Leave to cool until the dough is kneaded.
• 
• Mix all the ingredients of the dough for 10-12 minutes. Add a little whole grain flour if necessary. The dough turns out to be a little sticky, but it sticks well from the walls and bottom.
• 
• Let the dough rest for 25-30 minutes. Divide into 2 parts. Stretch-fold each to form a bar. I decided to bake one part in the form of 20x11cm, the second in the form of a bar. Place in a dish or proofing basket, seam side up and leave to rise in a warm place with steam for 45-60 minutes. The dough goes very well. It came up for me in 45 minutes.
• 
• Grease the dough in the form with water, sprinkle with flakes and sesame seeds, make 3 punctures. Gently turn the dough from the basket onto a baking sheet, brush with water, sprinkle with flakes and sesame seeds, make an incision. Bake in an oven preheated to 230 * C with steam for the first 10 minutes, then ventilate and bake for another 40 minutes at 190 * C.
• 
• The bread is surprisingly tasty and aromatic, with a nutty flavor and a slight sourness. The crumb is elastic and surprisingly airy for such grain bread.
• 

Note

Flour of the 1st grade is much less high in calories than flour of the premium. In addition, it contains significantly higher amounts of vitamins, minerals and fiber. At the same time, its baking properties are practically not inferior to premium flour.
Spelled and whole grain flours contain even more vitamins, minerals, essential amino acids and fiber. Products made from spelled and whole grain wheat flour strengthen the immune system and help improve digestion. At the same time, spelled flour contains significantly less gluten than wheat flour. And the content of amino acids, vitamins and trace elements is most optimal for the human body.
Rye flour also contains significantly more proteins, vitamins, minerals and trace elements than wheat flour. The introduction of rye flour in the form of rye sourdough not only makes it possible to significantly reduce the amount of yeast without losing the airiness of the bread, but also significantly increases the bioavailability of all nutrients from the flour. It gives a burst of energy and reduces intestinal problems in humans.
Lentils are very nutritious as they contain a large amount of protein and minerals (especially potassium) with their high bioavailability. Isoflavonoids contained in lentils have estrogenic activity and help prevent breast diseases and climacteric problems.
Millet contains not only a large amount of protein, vitamins and minerals, but also carbohydrates contained in this product are absorbed extremely slowly, which prevents sharp increases in blood sugar levels. In addition, it has low allergenicity.
Flaxseeds contain a lot of polyunsaturated fatty acids Omega-3, Omega-6 and Omega-9. In addition, the lignan they contain has antiviral, antibacterial and antifungal effects, and has antioxidant properties. Lignan has a similar effect to the hormone estrogen. Frequent consumption of lignan can contribute to the prevention of various diseases of the female breast and clia problems.
Coriander is rich in plant fibers, magnesium, iron, pectin, manganese and tannins. Coriander contains the natural antibiotic dodecenal, which makes it recommended for the treatment of various inflammatory processes in the body.

As an adherent of the Sybaritic weight loss canons, I really liked the recipe. It is quite a competitive option.

[Anna]

Anna, Thank you! Yes, quite simple, but so aromatic, tasty and healthy!

What is the weight of the dough after kneading? I need to orient myself in relation to the L7 form. I have ~ 930g coming out on this form.
And what would replace millet? I don't like him and I don't have him at home.

I went, weighed, each turned out 450g, that is, the whole batch can be in 1 form L7. Just increase the time by 15-20 minutes.

Of course, only my leaven died, so a new recipe! We'll have to start a new one. I'll go and knead ... But yesterday I bought 2 grade flour and a lot of whole grain.

You are not alone, my drunken one is dead, well the "eternal" is alive (for that and eternal).

What kind of a pestilence is this sourdough? Mine, for no reason, after three months of work, kirdyknula. And after all, too, like "eternal" ... Today threw it out. First time like this. Okay, there are no irreplaceable starter cultures. And the bread is very interesting in composition. I already like.

[Linadoc]

Linadoc, what composition is the richest !!!

I will definitely try to do it when I select all the ingredients. Flour of the 1st grade is over.

And also the question, which cereal is better in this recipe to compensate for the amount of millet? A family member is allergic to millet.

And my sourdoughs are four years old, and they are transferred in the refrigerator for three weeks of waiting without feeding. From time to time I spoil different varieties of bran, whole grain flour.

Lina, you will beat me, I understand ... Since the leaven ordered to live a long time, I counted your recipe for yeast ... And yet, coriander is death for some family members. What to put instead? Can Bran Add 10g to Maintain Total Weight? Baking is scheduled for the day after tomorrow.

Lina, you will beat me, I understand ... Since the leaven ordered to live a long time, I counted your recipe for yeast ... And yet, coriander is death for some family members. What to put instead? Can Bran Add 10g to Maintain Total Weight? Baking is scheduled for the day after tomorrow.

There, probably, it is necessary to take into account the amount of rye flour in 150g of rye sourdough - 75g, right?
It seems to me that since the dough will be in the refrigerator for 12 hours, we will get the effect of an "old dough", which will allow us to approach the sourdough taste of bread. How much yeast are you going to put in?

[Anna]

Anna, thanks for the reminder, took into account both flour and water. I often count recipes in one direction or the other, I'm used to it. Lina has 3 g of yeast and sourdough, dough with additives, flour 500 g and 130 additives. I think 2.5 tsp. Saf-Moment and Diet regime 5 hours.

[Anna]

Anna, thanks for the reminder, took into account both flour and water. I often count recipes in one direction or the other, I'm used to it. Lina has 3 g of yeast and sourdough, dough with additives, flour 500 g and 130 additives. I think 2.5 tsp. Saf-Moment and Diet regime 5 hours.

I still have to recount: I bake with live yeast and knead in a combine - there is no HP. And to replace millet with something. Maybe lentils with your favorite chickpeas

[Anna]

Annamaybe I should try live yeast too? But they are for a "long" dough, but I want it quickly, in HP ... 100 g of sourdough = 1 tsp. instant yeast.
But it is necessary to count and record live. Later, try the 12-hour option.If you change lentils for chickpeas, then just steaming is not enough, you probably need to boil it in advance. And maybe millet can be replaced with couscous or bulgur ...
Now Lina will come and give it to everyone ... for mocking her recipe!

[Anna]

Annamaybe I should try live yeast too? But they are for a "long" dough, but I want it quickly, in HP ... 100 g of sourdough = 1 tsp. instant yeast.
But it is necessary to count and record live. Later, try the 12-hour option. If you change lentils for chickpeas, then just steaming is not enough, you probably need to boil it in advance. And maybe millet can be replaced with couscous or bulgur ...
Now Lina will come and give it to everyone ... for mocking her recipe!

That's for sure. But we'll quickly add: the rest is all according to the recipe. The main idea is just the best. It seems to me that it is really difficult to come up with a more useful combination of different types of flour, legumes and sourdough.

[Anna]

Anna, I join every word! That's why I counted that I WANT, but here such a nuisance ... Well, it will be yeast, a little more unhealthy, but still tasty!

[Anna]

Anna, I join every word! That's why I counted that I WANT, but here such a nuisance ... Well, it will be yeast, a little more unhealthy, but still tasty!

I do not see any disadvantage in using yeast, because leaven is the same yeast. I just like the taste better. I only bake rye sour bread using sourdough (I still add yeast), but I don't eat wheat bread, only for my son and mother and with yeast

[Anna]

Anna, to be honest, it is also useful for me this and that. Some people like it, some don't. My mother categorically did not understand the starter. And we eat any. Now there is bread made from whole grain flour with yeast. It will be baked in an hour. And the next one is Linin. In two days we will devour this and experiment.

[Anna]

Anna, to be honest, it is also useful for me this and that. Some people like it, some don't.

Apparently, Lina thinks so too (which is not surprising for me). Her recipe contains sourdough and yeast at the same time.

What cereal is better to compensate for the amount of millet in this recipe?

Olya, you can replace it with buckwheat or yachka, although the taste will change.

coriander is death for some family members. What to put instead?

Veronique, you can skip this point altogether. Or you can replace it with sesame seeds. 150g of starter culture can be replaced with 5g of dry yeast or 15g of pressed yeast (but do not forget to add 75g of rye flour and 75g of liquid, preferably whey).

I do not see any disadvantage in using yeast, because leaven is the same yeast.

In fact, this is a symbiosis of yeast and lactic acid bacteria. That is why I suggest replacing part of the liquid with whey or kefir.

That means I correctly counted yeast for dough with additives. And I thought about sesame. I took the rest into account. And I will use whey, today I made cottage cheese from new kefir.

Lina, what bread! Benefit and rushing visible through the monitor! Clever girl!

What should I try, the more you can replace it with yeast, did I buy lentils?

In fact, this is a symbiosis of yeast and lactic acid bacteria. That is why I suggest replacing part of the liquid with whey or kefir.

Well, yes, I was referring to the widespread belief that industrial yeast is harmful compared to sourdough.

Lena, finally! Here, I was engaged in business, and you are absenteeism! Now it's my turn: you won't make bread, I'll slap it

opinion about the alleged harmfulness of industrial yeast

I completely agree with this! Any (!) Yeast (and from sourdough too) perishes when baking bread. But the sourdough contains not only yeast, there are products of their creativity - a bunch of vitamins and minerals bioavailable after yeast work, as well as acidity important for the body. Taste matters too, I like sourdough bread much more.

Taste matters too, I like sourdough bread much more.

I'm baked. I didn't calculate the size of the shapes, so the long one turned out to be low. Sawed off a hump, just pulling it out of the oven. Fragrant, you can feel the taste of millet and legumes. Someone asked how millet could be replaced - so with corn grits, the taste is similar.
The next attempt will be in HP. Yes, I replaced the coriander with sesame, until the taste was completely lost.

Veronica, what a beautiful piece of bread! Do the lentils feel strongly? Well, I do not like these legumes! How did your husband rate?

Lena, Our husband has not yet appreciated - who will give him something? There is no lentil taste at all. Millet tastes like corn. Sesame did not seem to be added at all. And I remember exactly - weighed! Yes, I removed the coriander as we don't eat. But I ought to add something for the scent, but I just don’t understand.

And what about the weight? To try a little bake, in my x. n. there are just 2 small forms.

Veronica, well done! You did great. Coriander can be substituted with dill seed, or fennel, or anise.
Flax, bread 900g. You can make half the rate for 450g bread.

Lina, someone just didn't fit very well ... I'll buy fresh yeast, I'll try again.

Maybe we transferred the leaven into yeast incorrectly? Because I fit very well. Try increasing the amount of yeast.

Lina, everything was translated correctly, 100 g of sourdough is a teaspoon of yeast. And yeast in the recipe. I put 2.5 tsp. But I poured half from one pack, and when I opened the second one, it seemed to me that the yeast had a foreign smell. I fell asleep on the automatic machine and a half spoon, only then I realized. Nothing, everything is ahead of us, we will repeat! Because if something doesn't work out for me, I will do it so many times until I do it as it should be. Here! Aries, according to my horoscope, is quiet, but stubborn.

I’m not a ram, but I’m hammering hop leaven. I threw out the second one today

What are you doing! Second? Where did the hops come from? From the pharmacy or from the dacha?

From the dacha, he's probably old. This year I did not collect. And I can't buy it at the pharmacy - I can't find it anywhere.

Probably washed by rains and dry by winds. I am waiting for a new harvest. In pharmacies it may not be, there have recently been strained with herbs. I needed a blueberry leaf, so I had to order, and even then with difficulty.

I'm baked. I didn't calculate the size of the shapes, so the long one turned out to be low. Sawed off a hump, just pulling it out of the oven. Fragrant, you can feel the taste of millet and legumes. Someone asked how millet can be replaced - so corn grits, the taste is similar.
The next attempt will be in HP. Yes, I replaced the coriander with sesame seeds until the taste was completely lost.

Veronica, well done! You've got a cool bread! so sunny!

I bought new yeast, again instant. I will bring the bread to the required condition. We are not giving up !!!

Linochka, healthy, tasty bread, handsome loaves! I look forward to new bread masterpieces!

Thanks for another great bread recipe! Delicious, unusual, rich taste. In my opinion, a bit too much coriander (and I generally put half of it), but this is easily corrected))) I think this bread will become one of my favorites.
🔗

[Anna]

Anna, I'm glad that the recipe came to my liking.

[Linadoc]

Linadoc, Good day. What an excellent composition, with legumes, what you need, a source of vegetable protein. I took it to my bookmarks. I put it in the nearest pastry. Can you please tell me, did you bake without adding yeast, only with sourdough?

and you did not bake without adding yeast, only with sourdough?

Such "heavy" bread on one sourdough will not suit well, it will be hard to eat. Why are you afraid of yeast? Sourdough - the same yeast, only "wild". And in general, any yeast dies at T above 40 * C, that is, when baking bread, any yeast is guaranteed to die.

Thank you

I am praising you and thank you for the idea (I'm talking about lentils). I baked bread today.Of course I experimented with all my heart, the bread is very tasty. Airy crust, crispy crust. They could not resist cutting the still warm bun. Divided into 4 small loaves. I let it sit in deep cups, the dough stuck a little during proofing, so when I laid it out on the pan, it sank a bit. I did not take a photo of the process, I was not sure what would happen. I will definitely repeat it more than once. Maybe I'll even post it in a separate post, if you don't mind, because it has gone away from the recipe.

The whole composition:
Eternal rye sourdough - 200 gr
Dough:
dry yeast - 2 g
high quality flour - 180g
water - 150 gr
Lobe:
millet + oats + lentils + pumpkin seed = 70 gr
sunflower seed + poppy seed + mustard seed + sesame seed + flax seed
linseed oil 1 tbsp. l
Boiling water 115 gr
Dough:
Whole sourdough
Dough all
Whole lobe
premium flour 205 gr
flour c / z - 100 gr
salt 2 tsp
sugar 2 tsp
water 315 gr

[miculishna]

miculishna, that's smart! Bread is handsome!