Lentil bread without gluten, added yeast or lactose
Published on 22 November 2024
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After fermented buckwheat and quinoa breads, here is lentil bread, unusual and described as very high in protein and suitable for gluten, yeast and lactose intolerance. Easy, with only the wait for fermentation.
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Method
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I wash lentils thoroughly.
I cover with water in a bowl, cover with film or a lid and ferment for 12 hours in the switched-off oven.
After 12 hours, I drain and rinse.
I blend in a bowl or beaker to a cream and add salt.
I cover again.
I ferment another 12 hours. In a cold room, turn on the oven light, or extend the time; it should puff and bubble.
Without stirring, I pour into a lined loaf tin.
I add mixed seeds, sold ready-mixed.
I bake at 200°C for 40 minutes, then 180°C for 20 minutes. Test with a skewer, cool slightly, unmould and cool on a rack.
Freeze if wanted; I bag pairs of slices and remove a few hours before eating.
Original source: https://incucinaconlilly.com/2024/11/22/pane-di-lenticchie-senza-glutine-senza-lievito-senza-lattosio/