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Introduction: There are countless factors that contribute to a long and healthy life, and sometimes, it’s the simple, everyday choices that make the biggest difference. My grandmother lived to be nearly 100 years old, and one of the most memorable aspects of her daily routine was her love for baking a special kind of bread — lentil bread. This unique recipe is not only hearty and delicious but also packed with nutrients, making it an ideal addition to any diet. In this article, I’ll share my grandmother's secret lentil bread recipe, along with some tips and variations to help you incorporate this health-boosting bread into your own meals.
Ingredients:
1 cup dried lentils (red or green)
1 ½ cups water (for cooking lentils)
2 cups whole wheat flour
1 cup oat flour (or any flour of your choice)
1 tsp salt
1 tbsp honey or maple syrup
1 tbsp olive oil (or melted coconut oil)
1 ½ tsp active dry yeast
1 ½ tsp baking powder
1 tsp ground turmeric (optional, for added flavor)
1 tbsp ground flax seeds (optional, for added nutrients)
½ tsp ground black pepper
1 ¼ cups warm water (for yeast activation)
Instructions:
Cook the Lentils: Begin by rinsing the lentils under cold water. In a saucepan, add the lentils and 1 ½ cups of water. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes or until the lentils are soft but not mushy. Drain any excess water and set the cooked lentils aside to cool.
Prepare the Yeast: In a small bowl, combine the 1 ¼ cups warm water with the active dry yeast. Add a pinch of sugar or honey to help activate the yeast. Let it sit for 5-10 minutes until it becomes frothy.
Mix the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, oat flour, salt, turmeric, baking powder, and black pepper. If you're using ground flax seeds, add them in as well. Stir everything together to ensure an even distribution of the dry ingredients.
Combine Wet Ingredients: Once the lentils are cool, mash them gently with a fork or use a blender for a smoother consistency. Add the mashed lentils, honey or maple syrup, and olive oil to the yeast mixture. Stir well to combine.
Form the Dough: Gradually add the wet mixture to the dry ingredients, mixing with a spoon or your hands until a dough forms. If the dough feels too dry, you can add a small amount of water, one tablespoon at a time. Once the dough comes together, knead it on a floured surface for about 5-7 minutes, until smooth and elastic.
Let the Dough Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until it doubles in size.
Bake the Bread: Preheat your oven to 375°F (190°C). Punch down the dough to release any air bubbles, then shape it into a loaf and place it into a greased loaf pan. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Slice: Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing. This will ensure that the bread firms up and holds its shape.
Serving and Storage Tips:
Lentil bread can be served warm with a variety of spreads such as hummus, avocado, or almond butter.
For an extra boost, top it with sautéed vegetables or use it as a base for a healthy sandwich.
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it. Simply toast the slices when ready to eat.
Variations:
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