Sprouted Lentil sourdough Loaf
Sprouted Lentil sourdough Loaf
Ingredients:
150 grams of active sourdough starter
200 grams of organic bread flour
500 grams of sprouted wheat flour
100 grams of sprouted lentil mix (I used 2 tbsp of dried nettles- use whatever herb you enjoy)
( put 1/2 cup of sprouted lentils in your blender with herbs and blend till a rough flour)
200 grams of organic kefir- Optional. If removed use more water
400 grams of warm purified water (more or less may be needed depending on the absorbency of your flour)
20 grams extra virgin olive oil- optional
20 grams of sea salt
Directions:
Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, combine the sourdough starter, kefir, olive oil and water. Stir until well combined.
Add the sprouted wheat flour, sprouted lentil mix, bread flour, and sea salt to the bowl. Mix until all of the ingredients are evenly combined and a dough forms. The dough should be slightly sticky but not too wet. Let it sit for 30 min and add in another 20-40 grams of water depending on dryness.
Place the dough in a lightly oiled ( I used sesame seeds after I oiled it) , and let rise in the pullman loaf until doubled in size and filling the loaf pan.
Bake the loaf in the preheated oven for 40 minutes, remove the lid and bake till golden brown- roughly another 20 min.
Remove the loaf from the oven and let them cool on a wire rack for at least 30 minutes before slicing and serving.
Benefits of Sprouted Wheat Lentil Loaf:
High in fiber, which can help to improve digestion and regularity.
Good source of protein, which is essential for building and repairing tissues.
Rich in vitamins and minerals, including iron, magnesium, and potassium.
Slow carb, making it heart healthy, and hormone healthy
Easy to digest, making it a good option for people with sensitive digestive systems.
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Enjoy!
