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Lentil Bread Recipe
This recipe is:
Healthy
Diabetic Friendly Lentil Bread Recipe * Prep: 70 min. + rising Bake: 35 min.
* Yield: 36 Servings
70
35
105 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 whole wheat flour
* 6 to 7 cups bread flour Directions
* 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°.
* 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.
* 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).
Nutritional Analysis: One slice equals 118 calories, 2 g fat (trace saturated
fat), trace cholesterol, 205 mg sodium, 22 g carbohydrate, 2 g fiber, trace
protein. Diabetic Exchanges: 1-1/2 starch.
Originally published as Lentil Bread in Light & Tasty February/March 2003, p53
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