Here is my second recipe using lentils, you can check out the first one here.
I've never baked or cooked, or really even heard of lentil flour before. I was at the grocery store the other day and they have garbanzo bean flour, so why not have lentil flour. I couldn't find it at the store so I made some from scratch, and its quite easy. (I just want to point out right away that this bread is a blend of lentil flour and organic unbleached white flour, because in order to get a nice risen dough you need some sort of starch to react with the yeast).
This bread has all the deliciousness of bread, and the tasty health benefits of lentils.
- rinse 2 cups of lentils under cold water in a colander.
rosemary + rock salt lentil bread
- 3/4 cup lentil flour
- 2 1/2 cup organic unbleached flour
- 1 1/4 tsp. salt
- 1/2 tsp. instant yeast
- 1 1/2 cup water
- rock sea salt for topping
- rosemary for topping
If you have a food processor - mix the flours, salt and yeast, then the water.
You can also use a bowl and wooden spoon, mix the same way.
Once blended kneed slightly with hands and form a ball. Lay it in a flour lined bowl and let sit covered with plastic wrap for at least 12 hours, if you let it sit longer that is fine, I think mine sat for 18 and it worked out great.
Once risen, kneed the dough on a well floured surface. Place it on the pan you would like to bake it on. I baked mine in a class pan lined with parchment paper.Then let sit covered for two hours. Half an hour before the two hours are up, preheat your oven to 425°.
Top the dough with your desired amount of rock salt and rosemary. Cover the pan with aluminum foil and bake for 30 minutes. Uncover the bread and cook for another 10 minutes.