I’ve been meaning to make some bread for a while now – just waiting to find a good recipe and the perfect occasion at which to serve it. My family was planning to go to my aunt’s house for Thanksgiving, so I decided to make some bread to serve as our contribution to the meal. The savory-ness of this bread pairs wonderfully with traditional Thanksgiving fare. It’s wonderful with just a bit of gravy on top, and would probably be great in stuffing, too.
- 1/4 cup dry red/pink lentils
- 1/2 cup water
- 1/4 cup warm water
- 1 packet (2 1/4 tsp) active yeast
- 1 Tbsp sugar
- 1 cup bread flour
- 1 cup whole wheat flour
- 3/4 teaspoon salt
- a generous pinch of cumin powder
- 1/2 teaspoon onion powder
- 1 Tbsp vegetable oil
- 1/2 cup water
- handful of rolled oats (for sprinkling on top of bread)
- Wash and drain the lentils. Place in a small saucepan with 1/2 cup water. Cook on medium-low heat until tender, about 10-12 minutes.
- In a large bowl, mix together warm water, yeast, and sugar. Let the mixture sit until frothy – about 10 minutes.
- In another bowl, mix the flours, salt, and spices together. Add to the yeast mixture. Add the oil, cooked lentils, and water and knead for 6 to 8 minutes, adding more flour or water as needed.
- Grease the bowl, sprinkle a bit of water on top of the dough, cover with a towel, and let sit for 1 1/2 — 2 hours or until doubled in size.
- When dough has doubled in size, punch it down and knead for another minute. Shape the dough into a loaf and place in a greased bread pan. Sprinkle water on top. Sprinkle oats on top, and press them into the dough (otherwise they’ll just go everywhere when you take the loaf out of the pan). Cover with a towel and let rise for 40 minutes.
- Bake at pre-heated 375° F for 40-45 minutes, until the loaf is golden brown and has formed a nice crust on the outside.
Source: Adapted from Vegan Richa