D’s Super Diet Bread
Based on the ezekiel bread recipe, this is the bread I make for D as part of his healthy eating plan. It produces a heavy, dense bread with a slightly peppery, nutty flavour and is just delicious spread with mashed avocado, fresh sliced tomato and some cottage cheese for breakfast. YUM!
- 1 cup lukewarm water
- 1 tablespoon olive oil
- 3 tablespoons honey
- ¼ cup cooked, mashed lentils, tightly packed
- 2 cups wholemeal flour
- ½ cup oat flour
- 2 tablespoons millet flour
- ¼ cup soy flour
- 1 tablespoon rye flour
- 1 teaspoon sea salt flakes
- 1 x 7g sachet active dry yeast
- Attach the dough hook to your kitchen mixer. Add all the dry ingredients except the yeast to the bowl and then make a well in the centre.
- Add the water, olive oil, honey and yeast and then mix on low speed until all ingredients are combined.
- Add the mashed lentils and mix on medium-high speed until the dough forms a tight ball. If the dough is too wet, add some more rye flour. If it is too dry, add some more water, one tablespoon at a time. The dough should be firm but elastic and somewhat moist.
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Allow to rise for 1 ½ hours.
- Turn the dough out onto a lightly floured surface and knock the air out and then shape the dough (I make two smallish round loaves).
- Transfer the loaf/loaves to an oiled/floured baking tray and cover with a damp teal towel. Allow to rise for 45 minutes.
- Bake for 45 minutes to an hour in a preheated oven at 190 degrees Celsius.
