Red Lentil Sourdough Bread
I'm always on the lookout for something new and different when I visit specialty markets. The other day I found some red lentils at the market and figured it would be worth trying them in a bread.
I happen to love lentil soup so I figured the nutty flavor of the lentils would go good with some spelt and freshly ground whole wheat. I used some of my KAF European style flour as well and added some walnut oil to add a little more nutty flavor.
The lentils were cooked with water until nice and soft. I didn't drain any of the cooking liquid so I'm not sure exactly how much water was absorbed. Next time I will do it a little more scientifically and figure out the actual water content added to the dough. I made way too many lentils as well so I will have to scale back next time as most of them are still in my refrigerator.
The dough mixed up nice and was very wet but manageable.
The final bread came out excellent with a little more tighter crumb than expected but a great thick crust with a moist nutty tasty crumb. This one will be worth trying again for sure. It toasts well and makes a good sandwich or dipping bread for my wife's lasagna with homemade sauce, meatballs, sausage and lots of cheese.
Download BreadStorm .BUN file here.
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled.
Main Dough Procedure
Mix the flours and lentils with the main dough water for about 1 minute. Let the rough dough sit for about 20 minutes to an hour. Next add the levain, walnut oil and salt and mix on low for 6 minutes. You should end up with a cohesive dough that is slightly tacky but manageable. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired. (Note: I left the dough in my refrigerator for over 24 hours and it really expanded more than I usually get so I only let it sit out for around 45 minutes before shaping).
The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
- Dolphin and Elephant (Ears)
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 5 minute lower the temperature to 450 degrees. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.
Comments
in the crumb. Beans in bread are one way to up the protein substantially and still get a great crust and crumb as your example demonstrates so well. Has to be tasty.We like this one a lot! Well done Ian. Lucy has really gone off the rail so far this week with her recipe that even I can't understand much of it! She says Hi to Long Island Buddies and
Happy Baking to all.
Thanks DA. It is kind of strange how the red lentils turned green but they still taste real good. I know you would like this one.
Trying to train Lexi is very tiring. My neighborhood is like a "Squirrel Shopping Mall". I can't go 2 feet without a squirrel running in front of us or up a tree which drives Lexi crazy :).
Anyway, look forward to Lucy's Frankenstein bread soon.
The gang says hi to Lucy and you of course!
Why?
I'm thinking the question is, "Why not?"
Looks mighty tasty, Ian, and certainly healthful. Love the Elephant Ears, too. We had some when we lived in Florida, but here in CA, their edges will turn crispy in no time.
Our dog, Jenny, used to chase squirrels... and cats... until the neighbor's cat turned, stared her down and hissed at her. She decided (wisely) that perhaps this wasn't the game for her.
Thank you for your kind words. I couldn't have said it better myself :).
We live on Long Island, so the elephant ears are only good a few months a year and you have to dig them up and store the bulbs until next season.
I actually have 5 indoor cats that tolerate the dogs, so you would think Lexi would not be tempted once we are outside. Eventually I will get her to ignore them....at least that's the plan :).
Regards,
Ian
because this looks delicious and it's so much fun adding all sorts to bread! I love the crumb on this. Cute dolphin and amazing elephant ears, you really must have a gorgeous garden from all your photos. Another cool bake Ian!
Thank you so much. Surprisingly due to the extended summer we have been having on Long Island some of the summer flowers are still alive. It's been in the high 70's and low 80's the past week. I'm ready for fall weather but it's always depressing to see all the flowers die-off and even more depressing since I have to do a ton of work to prepare for winter.
Anyway, I'm glad you enjoyed my post. The bread came out very tasty and is worth trying if you get a chance.
Regards,
Ian
Ian: I love lentils, so this will have to go on the list. The crumb looks gorgeous with all those wonderful shapes. I think I will have to curtail my baking with the hot weather and guests, but as soon as I have my kitchen back to myself the temps are below high 90s, I am on it! I even have the walnut oil ready to go. I will go on the hunt for red lentils. Thanks for sharing and enjoy the nice fall on Long Island. Best, Phyllis
Thank you Phyllis.
I'm sure you will enjoy this one when you get a chance to bake it. I hear you with the hot weather. Fortunately I have central air so it doesn't really curtail my baking. Look forward to your next post.
Regards,
ian
should think Ezekiel Bread and Lucy putting bean sprouts of all kinds in hers here
http://www.thefreshloaf.com/node/33645/ezekiels-chacon
Beans as sprouts or flour are wonderful in bread of all kinds and the different flavor they impart is unique. Plus it is a great way to boost the protein in bread substantially... turning it into a super food.... not that it already isn't one:-)..
Happy bakimg
Love this idea, Ian! I don't do enough with savory add-in's these days. Lentils are an inspired choice. Thanks for getting the wheels turning in a different direction!
Marcus
Thanks Marcus., appreciate your kind words. Glad I can get the ball rolling.
Happy Baking.
Ian
Hi Ian
i decided to have a bake here at work, No students at the moment as its the semester break, i decided to have a go at the red lentils too.
I made a Biga with wholemeal flour and rye flour and white sour dough culture and i asked the technician to place it in the cool room before he went home, he was also going to take the lentils off the stove and strain them for me.
Next morning when i got in at 5.30am the sour dough Biga was still on the bench in its tub but the lentils were in the fridge.
The Biga weighed at 2.3 kg and comprised wholemeal flour 1.kg rye flour 500g and white sour dough culture 500g and water .
So i decided on the flour for the dough to be 4kg to which i added 100g salt 100g dry yeast 2 eggs (100g) butter 200g and the red lentils that were over cooked so decided to add for the full mix, these were 200g when dry, i also had 200g roasted Walnuts that went in at the end of the mix. The water went in to make a reasonably soft dough not sure how much though.
The dough was then bulk fermented for 1 hour.
Whilst waiting for this i put through an instant fruit dough (no bulk fermentation using Bread improver) i turned this dough into cinnamon logs weighing in at about 600g each. these were in the prover before i took the Red Lentil dough. i weighed that off at 750 g and ended up with 12 Loaves and a 600g cob.
cinnamon logs
Red lentils with walnuts in a wholemeal, rye sour dough biga plus white flour and yeast raised dough
interiors of the two loaves.
Red lentils work well and add a new taste too. thanks Ian i will be doing this one again.
kind regards Derek
Hi Derek,
Your loaves look amazing as always. Not sure if I inspired you or you were already thinking along the same lines, but your version looks great and I'm glad you liked the addition of the lentils. I didn't strain mine and used the liquid that was absorbed and left over but next time I think I would strain it as well.
Regards,
Ian
Hi Derek,
Your loaves look amazing as always. Not sure if I inspired you or you were already thinking along the same lines, but your version looks great and I'm glad you liked the addition of the lentils. I didn't strain mine and used the liquid that was absorbed and left over but next time I think I would strain it as well.
Regards,
Ian
Hi Derek,
Your loaves look amazing as always. Not sure if I inspired you or you were already thinking along the same lines, but your version looks great and I'm glad you liked the addition of the lentils. I didn't strain mine and used the liquid that was absorbed and left over but next time I think I would strain it as well.
Regards,
Ian
Hi again, Ian more good reports coming in from some of the folk lucky enough to get a loaf to take home yesterday, all very positive. I think I would add more toasted walnuts next time, although the random cut did find two pieces in the picture. I will also have a go at keeping the Lentils from mushing with to much simmering next time as i like the effect that you achieved.Its funny how the colour changes in the baking process as for instance beetroot too.
kind regards Derek
Thanks for the update Derek. I'm glad you are getting such positive reviews.
I did find it interesting how the red lentils turned green and it is nice to see some of the whole lentils in the final bread.
Happy Baking,
Ian
I lost a red lentil and turmeric sourdough recipe I had and after finding yours, decided to make it - so glad I did! While I intended to only make slight alterations to your formula (whole wheat for the spelt, addition of 1 Tbsp turmeric, plus some cumin and mustard seeds with salt after the final dough was mixed and had rested), I ended up needing to alter the steps in the building process because other things (work, making dinner, exhaustion...) interfered and required I adapt. The dough was easy to work with and came out quite nicely even though I was constantly putting it back in the refrigerator to retard the process.
Despite the assertive spices, this is an easy eating loaf. I'm envisioning toast with some sort of bean-based spread and roasted vegetables in my lunch future. I'll definitely be making it again. Thanks!
Photo of one of the cut loaves: https://www.instagram.com/p/BDeI1KTE8N0/
(I'm sharing a link to a photo because I love the color. I'm just getting back into the swing of regular bakes and my technique requires some work. No judging!)
I lost a red lentil and turmeric sourdough recipe I had and after finding yours, decided to make it - so glad I did! While I intended to only make slight alterations to your formula (whole wheat for the spelt, addition of 1 Tbsp turmeric, plus some cumin and mustard seeds with salt after the final dough was mixed and had rested), I ended up needing to alter the steps in the building process because other things (work, making dinner, exhaustion...) interfered and required I adapt. The dough was easy to work with and came out quite nicely even though I was constantly putting it back in the refrigerator to retard the process.
Despite the assertive spices, this is an easy eating loaf. I'm envisioning toast with some sort of bean-based spread and roasted vegetables in my lunch future. I'll definitely be making it again. Thanks!
Photo of one of the cut loaves: https://www.instagram.com/p/BDeI1KTE8N0/
(I'm sharing a link to a photo because I love the color. I'm just getting back into the swing of regular bakes and my technique requires some work. No judging!)
I'm glad you could use my recipe for inspiration. Yours looks great with a terrific crust. I have not made this one in a while so I may need to revisit it soon.
Regards,
Ian