Leftover Lentil Sandwich Bread
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4-6
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
- In a large bowl, add warm water, yeast and sugar. Stir and let stand until foamy, about 10 minutes.
- In another bowl, mix flour, gluten, salt and spices, and add it to the yeast mixture.
- Add the cooked lentils and water and knead to a smooth dough. (Use more flour or water if necessary.)
- Knead for 6-8 minutes.
- Sprinkle water on top of the dough, cover with a towel, and let stand for 2 hours or until doubled.
- Punch the dough and knead for 1 minute. If too sticky, add 1-2 tablespoons of flour to help reduce stickiness.
- Shape into a loaf and place in loaf pan greased or parchment lined . Spray water on top.
- Sprinkle oats and chia seeds on top. Cover with a towel and let rise for 40 minutes.
- Bake in a preheated oven at 375F for 40-45 minutes, or until golden brown. Cool completely before slicing.
Notes
Adapted from an original recipe by Vegan Richa.
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.