Lentil Bread

You can use another variety of Bread flour but use only fresh and organic.

You can use other variety of dry vegetable flour to substitute chickpea, like lentils, corn…

The hardest part for me at home is to find the perfect room to ferment the 2 preparation. Do some tests.

The other part that is not easy is to find a way to get the bread to rise at 28ºC. You can accomplish this in your oven turned off, with a hot (not boiling) water in a bowl or pan at the bottom. This will create a cozy temperature that you need.

This is a very good way to make everyday bread. It is not classical but the bread is moist and very tasty. It is important also to mention that making the bread that way, that the flour transformed into sugar during the process is probably the best bread you can have if you are looking for low gluten and a low sugar diet. The slow fermentation is the key. Adding some leguminous flour also makes a healthy and tasty addition to your diet.

At 5 pm the day before you bake your bread, you do this:

• Mix with a wooden spoon the ingredients of the first part.
• Mix with a wooden spoon the ingredients of the second part.
• Keep them separate in a room that is not more than 15ºC – 20ºC (60ºF – 70ºF) for 15 hours.

The next day at 8 or 9 am:

• You mix both bread preparations, add the salt. Knead lightly for 3 to 4 minutes only.
• Let the dough rest 20 minutes and then pour into a rectangular mold previously oiled.
• Proof to rise up at 28ºC (80ºF) for 1h30 and then bake at 250ºC (480ºF) for 20 minutes and 20 more minutes at 200ºC (390ºF).

Links:

• Join our 3-day Bread Making Masterclass in Paris