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 weekend, Slithgly Indulgent Tuesdays,allergy friendly wednesdays
Caitlin says
June 3, 2013 at 6:21 pmthat 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!
Richa says
June 5, 2013 at 5:23 ami should make some lentil gf bread:)
Gabby Ouimet says
June 3, 2013 at 7:17 pmI love how you sneak legumes into everything Richa, so creative 🙂
Richa says
June 5, 2013 at 5:24 amThanks Gabby:)
Divya Shivaraman says
June 3, 2013 at 10:17 pmthat looks amazing and wonderful clicks
jodye @ chocolate and chou fleur says
June 3, 2013 at 10:38 pmYum! 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!
Richa says
June 5, 2013 at 5:24 amit does taste amazing.. a bit nutty from the lentils
Joanne T Ferguson says
June 4, 2013 at 1:46 amG’day! What a lovely, healthy combination, TRUE!
Love the staging of your photos too!
Cheers! Joanne
Torviewtoronto says
June 4, 2013 at 3:21 amthis looks wonderful lovely combination
Kiran @ KiranTarun.com says
June 4, 2013 at 5:19 amLOVE the combo of wheat + bread flour and the use of lentils for this loaf. Adds so much protein and deliciousness 🙂
Jan Lee says
June 4, 2013 at 8:38 amWow! 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!
Richa says
June 5, 2013 at 5:25 amThank you so much Jan 🙂
Purabi Naha says
June 4, 2013 at 11:21 amThis 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!! 🙂
Heather says
June 4, 2013 at 11:34 amI just discovered your blog, Richa, and I suspect I’ll be spending a lot of time here. Everything looks delicious.
Annie says
June 4, 2013 at 2:35 pmHubbs 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.
Glue and Glitter says
June 4, 2013 at 3:37 pmThis bread recipe looks amazing! I love any chance to sneak more lentils into my food.
Sherri @ The Well Floured Kitchen says
June 4, 2013 at 6:35 pmWhat a great use for lentils! Can’t wait to try it.
Anonymous says
June 5, 2013 at 12:23 pmGreat recipe :). Does it need to be wheat flour or can I just double the bread flour?
Richa says
September 2, 2013 at 5:17 amyou can use bread flour too.
Sunday Morning Banana Pancakes says
June 5, 2013 at 7:27 pmYour 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!
Kristy says
June 12, 2013 at 8:37 pmAnother great bread recipe from Richa! You need to make a book. Seriously. 🙂
kitblu says
September 1, 2013 at 10:26 pmI 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*
Richa says
September 2, 2013 at 5:17 ami wish. till then do try this bread made by hand:)
Vivienne says
August 24, 2014 at 4:00 amMade this for lunch as it was wonderful – tasted really good!
I only had green lentils but the bread still turned out well → I just cooked the lentils for a bit longer
Richa says
August 24, 2014 at 6:11 pmawesome!
Nina says
June 24, 2015 at 3:57 amThat sandwich with the Rajma looks soooo good! I have just soaked kidney beans to make Rajma from your cookbook tonight. I have been planning to do so for more than a week, but family visits and stuff keep getting in the way. Maybe make the sandwich tomorrow with the leftovers 😀 😀
Anna says
November 21, 2017 at 5:49 amI LOVE this bread! My toddler is allergic to eggs, nuts and dairy- he is also a picky eater. I make all his bread from scratch but was looking for a way to pack more protein and nutrition into it. This recipe is the answer. It works beautifully every time, my toddler loves it, and we use any kind of bean – I’ll puree a can of chickpeas (water and all), and measure it out for the liquid portion of the recipe. Thank you so much for helping keep my toddler healthy! He also loves your chickpea flour chocolate chip cookies!
Richa says
November 21, 2017 at 11:47 amthats amazing! thanks!
Susan Weissert says
May 27, 2019 at 7:22 amThis bread was terrific! I’d been wondering if I could use lentils in bread, and tried it last night – as soon as it was cool enough, I had two pieces with butter, one of the best breads ever! I only had white flour, so threw in some wheat germ, some dried herbs and skipped the cumin. I will be checking your recipes from now on!