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For anyone looking for a wholesome homemade bread that is rich in protein and super easy to make. I’ve used a course of rye flour for this recipe however, you can substitute the flour for other varieties that you prefer.
Yields: 14 pcs
For The Liquid
- 2dl dry lentils, to cook
- 6 dl water to cook the lentils in
- 2 tbsp dried oregano, optional
For The Dough
- 50 g dry yeast powder
- more water
- 1 tsp Himalayan pink salt
- 1/2 dl rapeseed oil
- 1 tbsp honey or light syrup
- 5 dl rye flour, I used a variety with is really coarse for extra fibre and texture
- 6-8 dl wheat or spelt flour
Instructions
- Cook the lentils in a pot with water for 15 minutes, including any spices. Once done, put the pot, i.e. don’t drain the lentils, including the water to the side. Let cool off.
- Once the lentils and water has cooled off, add the lentils to a jar so that you can mix them with a hand blender into a smooth liquid. Add water so that you get 7dl of liquid in the jar or the container you use.
- The liquid should be 42 C (or as otherwise indicated on the packaging for the yeast you use). Mix lentils, honey/syrup and water until smooth.
- Add the liquid to a large bowl, add salt and oil, and mix well.
- Add the coarse rye flour and mix well.
- Add 4 dl of the wheat flour and mix well.
- Continue to add 1 dl at a time of the wheat flour until you have a dough that does not stick to the sides of your bowl.
- Then cover the bowl and let the dough rest for 30 minutes.
- Work the dough for a minute or two with floured hands and divide it into 16 pieces. If the dough is sticky add some extra wheat flour until it’s less sticky.
- Place the buns on trays, covered with baking sheets, cover the buns and let them rest for 30 minutes.
- Bake in a preheated oven, 225 C for 10-15 minutes depending on the size of the buns.