This week I worked on cultivating lentil sprouts. It took several days, but it was well worth the wait.
I watched the lentil-filled mason jars on the windowsill diligently, rinsing them twice a day to ensure they were cared for properly. When those tiny green leaves finally emerged at the top of the sprout, it was chow time. I immediately went to work on incorporating them into meals. For lunch, they found themselves sprinkled on our sandwiches. For dinner, they ended up on pizza. And as for the weekly baked good, I baked them into a hearty wheat loaf of delicious sprouted lentil bread.
I’ve heard of people using sprouted flour in their hippie breads, but the recipe I looked up from Trusted Earth called for simply kneading them into the dough. So I did. And it was good. Beyond good.
The crust was artisan-tough, while the interior was soft and springy. Lentil sprouts punctuated the bread with a coarse quality akin to sunflower seeds. It was a fun balance.
I had to refine the recipe a bit, mainly because when the dough hits the mixer to knead on the bread hook, the consistency has to be correct before you can let it rise. At first the dough was too dry and wouldn’t combine. So I had to add water. But I added too much water….so went the game of adding flour and water to get the consistency correct. Typical me, I overlook such things as “let rise in pan”. So I ended up letting this loaf rise 30 extra minutes total. Which in my opinion, is never a bad idea. I find that the longer you let bread rise, the better the end result. Patience is a time honored skill in bread making.
This entire process was extremely cost effective. The dried lentils turned sprouts cost less than a dollar per cup, and we all know flour, sugar etc. is equally inexpensive. The priciest ingredient is the yeast, and I started to buying that in bulk.
I thought I was a true homemaker when I bought my first bag of flour by the 5 lb. denomination, but then I bought mozzarella in a 10 lb. bag and blasted through a quarter of it in the first week. All I could do to cope with this rapid change in lifestyle was sit in the corner and rock myself gingerly, while eating veggie pizza on homemade dough.
Splendid, delicious, life changes.
7 thoughts on “Sprouted Lentil Bread”
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Wow! This is amazing! And it looks really yummy!
Look at you go! Your cooking endeavors have been quite impressive, keep it going 🙂
That looks great! I definitely need to try this recipe out. How do you rinse the sprouts?
This takes bread to a whole other level. Taking it on your road trip this weekend?
Yes, indeed! We're currently in Oregon near the California border. We'll be seeing my family in just a handful of hours!
I used a cheese cloth over the top of the jars…it makes straining the sprouts super easy! You can even buy the cloth at Target.