Ingredients
Method
- Cook the Lentils: If your lentils are soaked, simmer them until very soft (about 10–15 minutes). Then drain excess water if needed. Blend into a thick paste (not watery—think hummus, not smoothie). Let cool until warm, not hot.
- Activate the Yeast: In a bowl combine warm water and active dry yeast plus a pinch of sugar. Let sit for 5–10 minutes until foamy. (If it doesn’t foam, your yeast might be dead and you’ll need to get new yeast.
- Mix the Dough: In a large bowl (or stand mixer with dough hook) add lentil paste, yeast mixture, spelt flour, ground flaxseed, hemp seeds, pumpkin seeds, olive oil and salt and gently mix until a dough forms.
- Knead for 5–8 minute by hand or with stand mixer. The dough should become softer and slightly elastic. Expect it to be slightly sticky, soft and not perfectly smooth. If it feels too stiff → add 1 tbsp water at a time, if slightly sticky → you’re doing it right!
- First Rise (1.5–2.5 hours): Cover and let rise in a warm spot. It may not fully double, but should expand quite a bit and look puffy. This is where most of your rise happens so be patient here.
- Gently shape: With lightly flour hands gently press out large air bubbles, then fold or roll into a log (don’t aggressively knead). Then place into a parchment lined/greased loaf pan.
- Second Rise (30–45 minutes): Let it rise until near the top of the pan. It may not dramatically rise again—and that’s okay!
- Bake at 375°F 45–60 minutes. It’s done when you have a deep golden crust and it sounds hollow when tapped. Let it cool fully before slicing (very important!)
If the blended mixture is too runny, simply pop back in the pot and cook over medium-low heat until it thickens like hummus or mashed potatoes.
Video
Notes
Macros per slice (I consistently get 14 slices):
- Calories: 177
- Protein: 8g
- Carbs: 28g
- Fats: 5g
- Fibre: 4g