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Lentil Garlic Bread

Becca and I have amassed a store of canned beans to make a doomsday prepper proud. Nice to have a can of organic black lentils on hand when you need them!

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 1 large loaf
Author Mark Oppenneer

Ingredients

  • scant tablespoon (or one ¼-ounce package) active dry yeast
  • teaspoon  sugar
  • ¼  cup  warm water about 110 degrees
  • 1½  cup  warm water about 110 degrees
  • ¾  tablespoon  salt
  • 5 cups unbleached flour
  • ½ tablespoon  garlic purée
  • ½ cup black lentils (pre-made, from a can)
  • cornmeal or semolina flour

Instructions

  1. Note: this recipe uses a baking stone.
  2. In a small bowl, stir yeast and sugar into ¼ cup water to soften.
  3. Combine flour, salt, lentils, and garlic in a large bowl.

  4. Add the yeast mixture and the rest of the water. Mix well adding more flour or water as necessary.
  5. Turn dough out onto a floured work surface. Knead until you have a smooth, elastic dough.
  6. Dust the dough with flour and place in a bowl, cover with plastic wrap and let rise until doubled, about one hour.
  7. Punch the dough down, remove from the bowl, and knead it a few times. Let the dough rest on the counter for about 5 minutes and then shape into a ball.
  8. Place the dough in a well-floured proofing basket, cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.

  9. About 30 minutes before baking, place the baking stone in the oven and preheat to 450 degrees. Place a shallow pan or cookie sheet on the shelf below the baking stone.

  10. When ready to bake, sprinkle the baking stone with corn meal or semolina flour. Gently turn the dough onto the baking stone and score the top of the loaf with a sharp knife.

  11. Make a cover out of tin foil and place over the dough. Right before you close the oven, toss a cup of ice cubes in the pan on the bottom shelf. Bake for 30 minutes.

  12. Remove the foil cover. Bake for 15 minutes more or until the crust is golden brown. The internal temperature of the loaf should be about 190 degrees. Immediately remove bread from the baking stone and cool on a rack.