" 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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