🍞 Red lentil bread

Name: Red lentil bread
Prep time: 12 h 15 min
Cook time: 45 min
Yield: 1 loaf
Ingredients: 500 g dried red lentils; 200 ml lukewarm water; 10 g fresh baker's yeast; 50 ml olive oil; 2 tsp fine salt; 50 g mixed seeds (sesame, sunflower, pumpkin)

1 loaf · prep 15 min + 12 h de trempage · cook 45 min

Ingredients

500 g dried red lentils
200 ml lukewarm water
10 g fresh baker's yeast
50 ml olive oil
2 tsp fine salt
50 g mixed seeds (sesame, sunflower, pumpkin)

Method

Rinse the lentils, cover them generously with cold water and leave to soak 12 to 24 h. The soak is not optional: it is what makes the lentils soft enough to blend into a smooth batter, with no flour at all.
Drain and rinse them again.
Blend them with the lukewarm water, the crumbled yeast, the olive oil and the salt, until perfectly smooth, about the consistency of a cake batter.
Line a loaf tin with parchment paper and pour in the batter.
Cover with a tea towel and let rise 1 to 2 h at room temperature: the batter should visibly swell and bubble.
Scatter over the mixed seeds and bake at 180 °C (350 °F) for 40 to 45 min. It is done when a knife comes out clean.
Let it cool a little, turn it out, then cool completely on a wire rack before slicing: cut warm, this gluten-free loaf squashes.

Adapted from Tangerine Zest

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