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Prep Time: 70 Minutes Cook Time: 35 Minutes |
Ready In: 105 Minutes Servings: 36 |
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Lentils pack a little extra protein and fiber to this fragrant and flavorful brad shared by Mike Buescher from Ft. Wayne, Indiana. Writes Mike, I grew up on a farm where bread was baked weekly...and have been making my own bread for over 20 years. I like to experiment with all types of grains and flours to make very hearty loaves. This is a favorite. Ingredients:
3/4 cup lentils, rinsed |
1-1/2 cups water |
4-1/2 teaspoons finely chopped onion |
1 garlic clove, minced |
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
1-1/2 cups warm fat-free milk (110° to 115°) |
1/4 cup olive oil |
1/4 cup sugar |
1 tablespoon grated parmesan cheese |
1 tablespoon salt |
1 cup king arthur premium 100% whole wheat flour |
6 to 7 cups king arthur unbleached bread flour |
Directions:
1. In a saucepan, combine the lentils, water, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils are tender. Cool slightly. Transfer mixture to a blender or food processor; cover and process until smooth. Cool to 110°-115°.
2. In a large bowl, dissolve yeast in warm water. Add the milk, lentil mixture, oil, sugar, Parmesan, salt, whole wheat flour and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).
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