As you know, I’ve been experimenting with my healthy loaf to try to reduce or eliminate the amount of white flour it contains. I tried some dark rye flour and it was so horrible, I had to bin not only the loaf I baked, but also the uncooked dough in a jug in my fridge.
Today, I was reading about lentil flour and thought, hey, I may as well give it a try! Now, because I’m used to working with the no-knead type dough, I made a super shaggy dough and hoped for the best. It turned out brilliantly–SO much better than I thought it would be!!
So here’s the process, which, what the hell, I may as well call…
Mags’ Killer Bread!!
Preheat the oven to 450 degrees.
- 1 cup water
- 2 TBS oats
- 2 TBS quinoa flakes (or quinoa)
- 2 TBS sunflower seeds
Leave to sit for twenty minutes while you get the other steps ready.
Blend in the Vitamix until as smooooth as pancake batter:
- 1 cup red lentils (uncooked)
- 1 cup water
If you don’t have a Vitamix or other high-speed blender, you’ll need to soak your lentils for several hours first.
Mix together in a stand mixer bowl:
- 1 cup sprouted spelt flour
- 1 cup whole wheat flour (you could also try Bob’s Gluten-Free Flour)
- 1.5 tsp baker’s yeast
- 1.5 tsp sea salt
- 1 TBS vital wheat gluten (you can try leaving this out if you don’t mind an even denser loaf)
Pour the seed/water mix from step one and the lentil mix from step two into the dry mix and blend with the dough hook for a good two or three minutes.
The dough will be very shaggy–not something you can knead, so let the dough hooks do the kneading. Here’s a video so you can see the texture once mixed:
Next, pour the mix into a loaf pan or a Pullman pan (my preference), cover and leave in a warm place for one hour. I put mine on the deck because it’s hot as Hades right now.
Sprinkle on your sesame seeds or some Everything But the Bagel topping from Trader Joe’s and bake for 30 – 35 minutes…until the loaf achieves an internal temperature of 207 degrees.
Wait until it cools to slice.
The bread is quite dense and moist, so it’s best to toast it–even if you’re making a sandwich for later. It’s easy to slice quite thinly–a quarter inch or so–because it’s so dense.
I like using the Pullman pan so the crust is soft and good for sandwiches!
And each 1/4-inch slice is exactly ONE Weight Watchers point!!
Here it is toasted….
And here it is loaded!!!
And here’s the dessert version with nut butter, bananas, date syrup, and walnut bits!
And James is chowing down on a couple of pieces with Earth Balance vegan butter (and a schmear Old Nippy he snuck in with the groceries yesterday!).
And if you’re wondering about that delicious-looking dip for my cherry tomatoes in the above pic, check out my super-low-point recipe, which I’ll call (just to go with the trend)….
Mag’s Killer Dip (and Sandwich Spread!)
Throw this in the Vitamix and blend until smooooooooth:
- 200 grams tofu (1 cup)
- 1 cup water
- 2 Medjool dates
- 3 garlic cloves
- 1/4 cup nutritional yeast
- 2 TBS apple cider vinegar
- 1 TBS capers with brine
- 1 TBS dill (or 1/4 cup fresh dill)
- 1 TBS yellow mustard
- 1 tsp BTB vegetable base
- 1 tsp salt
Refrigerate!! The dip gets thicker in the fridge!
And the song of the day is apparently going to be the wedding song of my niece, Annie, and her fiance, Chris, who became engaged at Graham Lake when they were up here visiting last weekend!!
I give you Father John Misty’s “Chateau Lobby #4″…