Swap regular bread for wholesome, high-fiber, protein-rich lentil bread. It is gluten-free, flourless, diary-free.
Along with being high in protein and low in fat, red lentils are one of the best sources of fiber. Lentils contain both soluble and insoluble fiber, which both provide different benefits to our body. Insoluble fiber is not absorbed by the body, and hence provides bulk to our food – improving digestion and gastric motility. While soluble fiber is soluble in water and it is absorbed in our intestine.
And remember: your room temperature for dough proofing should be between 25°C and 36°C.
Very often I proof my dough in the oven as I keep door closed for the duration of the proofing time.
Get thermometer for baking and electronic scale you’ll never have to guess at it again, it gets easier when you have the right tools, temperatures are extremely important while working with yeast and dough.
Recipe
500 g red lentil (soak in advance overnight soaking)
40 ml olive oil or avocado oil
1/2 teaspoon salt (if you prefer salty bread then add 1 teaspoon salt)
80 ml. lukewarm water
sesame seeds
Activate your yeast:
100 ml. water (temperature 40 – 46°C)
7 g. active dry yeast
1 teaspoon sugar
Sprinkle sesame seeds before baking. Bake in a preheated fan oven for about 30-35 minutes at 180°C.
#glutenfreebread#healthybread#flourlessbread