Spiced Red Lentil Wholemeal Bread

I created this recipe as an attempt to mix up a classic bread recipe. The addition of lentils to the recipe gives the bread more body while the spices add taste to the bread without being overpowering. This bread would be a good accompaniment to a casseole or stew if the slices were cut thick.

300g wholemeal flour
150g plain flour
200g lentils
1tsp salt
1tsp cumin seeds, ground
1tsp coriander seeds, ground
2tsp yeast
200ml water, from cooking the lentils
1/2 tsp sugar


Step 1
Bring to the boil a saucepan full of water, and reduce to a simmer and add the lentils. Simmer for 30 minutes then drain the lentils while keeping the water. Allow the reserved water to cool till warm to the touch, then add the yeast and sugar. Mix well and cover with cling film, then leave for 10 minutes.

Step 2
In a large bowl mix the flours, salt, ground cumin and ground coriander. Add to the bowl the lentils and the yeast mixture and mix to a smooth dough. Turn out the dough onto a lightly floured surface and knead for 5-10 minutes. Return to the bowl and cover with lightly oiled cling film and place in a warm place until doubled in size.

Step 3
Turn out the risen dough onto a lightly floured surface and knead the dough and roll to fit into a floured bread tin. Cover with lightly oiled cling film and leave to rise for 30-40 minutes in a warm place. Once risen lightly score the top of the dough to aid with expansion, and put the bread in a pre-heated oven (180°c) for 40 minutes.