Lentil Wheat Sandwich Bread and Bean Stew Sandwiches. Vegan Recipe

Print Friendly and PDF

I made a bread with leftover split pea stew(sambhar buns) long long ago and when I saw One Degree Oragnic's lentil grain bread at Hannah's, I thought I should re-do lentils in yeast bread.:)

This Lentil Wheat bread has quick cooking red/pink/orange lentils and wheat flour. The bread is hearty, sturdy and filling and at the same time soft and moist because of the cooked lentils. All the more nutrients from the lentils, the extra fibre and protein makes this one hearty loaf and also a great nutty earthy flavor! Any thick puree like fruit or mashed things like potato or lentils keeps the bread moist and easy to eat by itself.

I used the bread to make a bunch of sandwiches and plain or stuffed savory french toasts for breakfast.

Hubbs keeps expecting new creations everyday. I mean really, if I make similar Indian stews/Dal for 3 continuous days, he will ask me if something is wrong and if I am doing alright. :) 
So the other day I had leftover Rajma(Kidney Bean stew) and instead of serving them with the usual Roti flatbread and side Dry veggie Subzi, I fixed up these messy sandwiches for us. All bean stews are gluten-free.

This sandwich below has dark red Kidney Bean curry(Rajma), greens, red onion, pickled Jalapeno, Daiya Pepperjack. You dont need cheese in it. There is a load of flavor going on in the bean stew and the bread:) and quite a filling meal.




Sandwiches on Black and white backgrounds. 

And another sandwich a few days later with the Black eyed Pea and Lentil Stew with Sriracha Tadka.
You can use any thick bean/lentil stew. I know, pickled Jalapenos and Sriracha are the in thing this month at my house:).



How do you like your Sandwich bread!

More Yeast breads, plain sandwich breads, fruit, multigrain, savory and more here.
A few Glutenfree options here. Reminder to self to try a large gf sandwich bread..

Steps:

Proof the yeast. Add flours, oil, cooked red/pink lentils.



Knead into a smooth dough (6-8 minutes).



Spray water on top. cover with a towel and let rise until doubled.



Knead and shape into a loaf. Spray water on top. Sprinkle Oats or sesame seeds or flour.
Cover with a towel and let rise for 40 minutes.
Bake for 35-40 minutes. Cool completely before slicing.



Lentil Wheat Sandwich Bread Loaf

Allergen Information: Free of Dairy, egg, corn, soy, nut. Can be made refined oil free.
Makes a medium 8.5 by 4.5 inch bread pan

Ingredients:
1/4 cup dry red/pink/orange lentils
1/2 cup water
or use 1/2 cup cooked red/pink lentils

1/4 cup warm water
2 teaspoons active yeast
1 Tablespoon raw sugar

1 cup bread flour
1 cup wheat flour
1 Tablespoon wheat gluten (optional)
3/4 teaspoon salt
a generous pinch of cumin powder
1/2 teaspoon onion flakes
1 Tablespoon oil (optional)
1/2 cup water

Variations: Use any other well cooked and easily mashed lentils, split peas, beans.
Add herbs, spices, nutritional yeast for a savory herbed loaf.

Method:
Wash and drain the lentils. Cook in a covered pan on low-medium heat until tender. 12-15 minutes.
Or use 1/2 cup cooked red/pink lentils.
In a large bowl, add warm water, yeast and sugar. Mix and let sit until frothy. 10 minutes.
In another bowl, mix the flours, gluten, salt and spices.
Add to yeast mixture. Add oil, cooked lentils and water and knead into a soft dough. Knead 6-8 minutes.
Use more flour or water if needed.
Spray water on top of the dough, cover bowl with a towel, and let sit for 1.5-2 hours or until doubled.
Punch the dough down and knead for a minute. Use 1-2 Tablespoons wheat flour to help reduce stickyness.
Shape into a loaf and place in greased or parchment lined bread pan.
Spray water on top. Sprinkle Oats or sesame seeds or wheat flour. Cover with a towel and let rise for 40 minutes.
Bake at pre-heated 375 degrees F for 40-45 minutes until a tap on the top sounds hollow.
Cool completely before slicing.
Use as sandwich bread or make savory french toasts.



This bread is being shared at Ricki's wellness weekendSlithgly Indulgent Tuesdays,allergy friendly wednesdays


23 comments:

  1. that is just the coolest, lady! i would have never though that lentils could be added to regular bread loaves. i guess it ups the fiber, and that's always good!

    ReplyDelete
    Replies
    1. i should make some lentil gf bread:)

      Delete
  2. I love how you sneak legumes into everything Richa, so creative :)

    ReplyDelete
  3. that looks amazing and wonderful clicks

    ReplyDelete
  4. Yum! I love the idea of adding lentils to a sandwich bread. Such a nice protein and fiber kick, and I'm sure it tastes just divine, too!

    ReplyDelete
    Replies
    1. it does taste amazing.. a bit nutty from the lentils

      Delete
  5. G'day! What a lovely, healthy combination, TRUE!
    Love the staging of your photos too!
    Cheers! Joanne

    ReplyDelete
  6. this looks wonderful lovely combination

    ReplyDelete
  7. LOVE the combo of wheat + bread flour and the use of lentils for this loaf. Adds so much protein and deliciousness :)

    ReplyDelete
  8. Wow! That sandwich sure looks appetizing. Even if I am not a vegan, I'd try this. Also, I love, love, love your photos! Good job and thanks for posting about this!

    ReplyDelete
  9. This breakfast bread idea sounds like something I must try! Richa, I loved the way you presented this. Very neat blog and awesome recipes, I must say!! :)

    ReplyDelete
  10. I just discovered your blog, Richa, and I suspect I'll be spending a lot of time here. Everything looks delicious.

    ReplyDelete
  11. Hubbs is SPOILED ROTTEN ;-)! As is Kel. I rarely repeat meals, either - but I think Kel would be quite content with some version of beans and rice every single day.

    ReplyDelete
  12. This bread recipe looks amazing! I love any chance to sneak more lentils into my food.

    ReplyDelete
  13. What a great use for lentils! Can't wait to try it.

    ReplyDelete
  14. Great recipe :). Does it need to be wheat flour or can I just double the bread flour?

    ReplyDelete
  15. Your breads are always so perfect and creative! I would have never thought to add in lentils or pea soup- so smart Richa!!!! I love my bread toasted with some jam or a grilled "cheeze" - your buttery grilled sandwich looks so so amazing!

    ReplyDelete
  16. Another great bread recipe from Richa! You need to make a book. Seriously. :-)

    ReplyDelete
  17. I am anxiously awaiting the next generation of 3D printers that can handle food! What?! It's not happening? Well, then I guess I will have to make this by hand. *sigh*

    ReplyDelete
    Replies
    1. i wish. till then do try this bread made by hand:)

      Delete

All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.
 

Meet The Author


Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


Get the latest updates from Vegan Richa by Email!



Follow me on Facebook, Pinterest, Instagram, Twitter below