Lentil Bread

Ingredients

• 200 g Reformhaus® (red lentils)
• 2 tbsp Reformhaus® pumpkin seeds (15 g each)
• 100 g Bauck oat flakes (available at Reformhaus®)
• 100 g Donath whole wheat flour (available at Reformhaus®)
• 2 tbsp Reformhaus® sunflower seeds (15 g each)
• 1 tbsp Reformhaus® flaxseed (15 g)
• 1 tbsp Reformhaus® sesame seed (15 g)
• 1 tsp Brecht salt (available at Reformhaus®)
• 2 tbsp Reformhaus® psyllium husk (10 g each)

Instructions

1. 1.

   Grind lentils into fine flour with a mixer. Line a loaf pan with parchment paper. In a large bowl combine all dry ingredients, then pour in 500 ml water and mix thoroughly. Transfer dough to the prepared pan, smooth the top, and let it rise for 2 hours.

2. 2.

   After the rising period place the bread on the middle rack of a cold oven, set temperature to 200 °C with upper and lower heat, and bake for 60 minutes.

3. 3.

   Remove parchment paper and continue baking the loaf on the middle rack for another 20 minutes until the crust is crisp. Let the finished lentil bread cool before slicing so it doesn’t crumble.