Homemade Coral Lentil Bread

Introduction

Discover the wonderful world of legume-based bread with this exceptional Coral Lentil Bread recipe. This innovative loaf transforms protein-rich coral lentils into a hearty, nutritious bread that offers both outstanding flavor and impressive health benefits. Unlike traditional wheat-based recipes, this bread delivers a unique nutty taste with a satisfying texture that pairs beautifully with both savory and sweet accompaniments. Perfect for health-conscious bakers, those with wheat sensitivities, or anyone looking to diversify their bread basket, this simple yet rewarding recipe will become a staple in your culinary repertoire.

Ingredients

For the Bread:

• 500g (2½ cups) coral lentils (also known as red lentils)
• 20cl (200ml or ¾ cup + 1 tablespoon) water
• 10g (approximately 1 tablespoon) fresh baker’s yeast
• 2 teaspoons (10g) salt
• 5cl (50ml or 3½ tablespoons) olive oil
• 50g (about ⅓ cup) mixed seeds (such as sunflower, pumpkin, flax, sesame, or chia)

Instructions

Preparation (Day Before):

1. Place the coral lentils in a large bowl and cover completely with cold water, ensuring the water level is at least 2 inches above the lentils.
2. Cover the bowl with a clean kitchen towel and let the lentils soak at room temperature for 12-24 hours. The lentils will expand significantly as they absorb water.

Making the Bread (Baking Day):

1. Drain the soaked lentils thoroughly using a colander or sieve. Rinse them under cold running water until the water runs clear.
2. Crumble the fresh baker’s yeast into small pieces.
3. Add the rinsed lentils to a high-powered blender along with the crumbled yeast, salt, olive oil, and lukewarm water (approximately 100°F/38°C).
4. Blend the mixture on high speed until completely smooth and homogeneous, with a thick batter-like consistency. This may take 1-2 minutes, depending on your blender’s power. You may need to stop and scrape down the sides occasionally.
5. Line a standard loaf pan (approximately 9″×5″ or 23×13cm) with parchment paper, allowing some overhang for easy removal.
6. Pour the lentil batter into the prepared loaf pan, smoothing the top with a spatula.
7. Sprinkle the mixed seeds evenly over the surface of the batter, gently pressing them in slightly to adhere.
8. Cover the loaf pan loosely with a clean kitchen towel and place in a warm, draft-free location to rise for 30 minutes. The batter may not double in size like traditional wheat bread but should show some expansion.
9. While the batter is rising, preheat your oven to 180°C (350°F).
10. After the rising period, place the loaf pan on the middle rack of the preheated oven and bake for 45 minutes, or until the bread is firm to the touch and a toothpick inserted in the center comes out clean.
11. Remove the bread from the oven and allow it to rest in the pan for 10 minutes.
12. Using the parchment paper overhang, carefully lift the bread out of the pan and transfer it to a wire cooling rack. Remove the parchment paper and allow the bread to cool completely before slicing, at least 1 hour.

Nutritional Information & Timing

Prep Time: 10 minutes (plus 12-24 hours soaking time) Rising Time: 30 minutes Bake Time: 45 minutes Cooling Time: 1 hour Total Time: 2 hours 25 minutes (plus soaking time) Servings: 1 loaf (approximately 12 slices)

Nutritional Information (per slice):

• Calories: 190
• Protein: 12g
• Carbohydrates: 26g
• Dietary Fiber: 8g
• Fat: 5g
• Iron: 3mg (15% DV)
• Folate: 90μg (23% DV)
• Magnesium: 36mg (9% DV)
• Potassium: 320mg (9% DV)

Cooking Tips and Tricks

1. Lentil Selection: While the recipe calls for coral (red) lentils, they can sometimes be labeled as masoor dal or Egyptian lentils. These specific lentils are ideal because they break down easily when cooked, creating a smoother texture in the final bread.
2. Blending Technique: For the smoothest batter, blend in batches if your blender isn’t powerful enough to handle the entire mixture at once. A food processor can work as an alternative, though the texture may be slightly less smooth.
3. Water Temperature: When adding water to the yeast mixture, ensure it’s lukewarm (around 100°F/38°C). Water that’s too hot will kill the yeast, while water that’s too cold won’t activate it properly.
4. Testing Doneness: Since this bread has a different structure than wheat bread, traditional doneness tests may not work the same way. Besides the toothpick test, look for these signs: the bread should pull away slightly from the sides of the pan, have a firm crust, and sound hollow when tapped on the bottom.
5. Seed Variations: Toast your seeds before adding them to the top for enhanced flavor. Just be careful not to burn them – a few minutes in a dry skillet should do the trick.
6. Slicing Tips: This bread can be more delicate than wheat bread, especially when warm. Allow it to cool completely before slicing with a sharp serrated knife using a gentle sawing motion to prevent crumbling.
7. Enhancing Flavor: For a deeper flavor profile, add 1 teaspoon of ground cumin or coriander to the batter, or incorporate fresh herbs like rosemary or thyme.

Variations and Substitutions

1. Yeast Alternatives:
   • Replace fresh baker’s yeast with 3.5g (approximately 1 teaspoon) of active dry yeast or instant yeast
   • For a yeast-free version, substitute with 1 tablespoon baking powder and add 1 tablespoon of apple cider vinegar to the liquid ingredients
2. Oil Options:
   • Substitute olive oil with avocado oil, coconut oil, or melted butter
   • For a lower-fat version, replace half the oil with unsweetened applesauce
3. Flavor Enhancements:
   • Add 2 tablespoons of maple syrup or honey for a slightly sweeter bread
   • Incorporate 2 tablespoons of nutritional yeast for a cheese-like flavor
   • Mix in 2 teaspoons of dried herbs (rosemary, thyme, oregano) for a savory herb bread
   • Add 1 teaspoon of turmeric and 1/2 teaspoon of black pepper for a golden, anti-inflammatory boost
4. Texture Variations:
   • For a heartier bread, blend 3/4 of the lentils and leave 1/4 roughly mashed for texture
   • Add 50g (1/2 cup) of rolled oats to the batter for added structure and fiber
   • Include 2 tablespoons of psyllium husk powder for improved binding and additional fiber
5. Seed and Nut Blends:
   • Mediterranean blend: sesame, sunflower, and pumpkin seeds
   • Omega-3 blend: ground flaxseed, chia seeds, and hemp seeds
   • Protein boost: chopped walnuts, almonds, and pumpkin seeds

Common FAQs

Why do the lentils need to soak overnight?

Soaking the lentils serves multiple purposes: it makes them easier to blend into a smooth batter, initiates the breakdown of phytic acid (improving nutrient absorption), reduces cooking time, and helps with digestibility. For best results, don’t skip this step.

My bread didn’t rise much during the resting period. Did I do something wrong?

Lentil bread naturally rises less than wheat bread because it lacks gluten, which creates the structure that traps air bubbles. As long as your yeast was fresh and properly activated (in lukewarm water), your bread should still turn out well with a denser texture than traditional bread.

Can I use canned lentils instead of dried ones?

While canned lentils are convenient, they’re not recommended for this recipe. Dried lentils that have been properly soaked create the right consistency and flavor. Canned lentils often contain added salt and preservatives that can affect the final taste and texture.

How do I store this bread to keep it fresh?

Lentil bread tends to dry out faster than wheat bread. Once completely cooled, store it wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze as directed below.

Is this bread suitable for people with celiac disease or gluten sensitivity?

Yes, this bread is naturally gluten-free as it contains no wheat or other gluten-containing grains. However, if you have celiac disease, ensure your yeast is certified gluten-free, as some commercial yeasts may be processed in facilities that also handle wheat products.

Storage and Make-Ahead Tips

1. Short-term Storage:
   • Room Temperature: Keep wrapped in a clean kitchen towel or stored in a bread box for 1-2 days.
   • Refrigerator: Store in an airtight container or wrapped tightly in plastic wrap for up to 5 days. Bring to room temperature before serving for best flavor.
2. Freezing:
   • Whole Loaf: Cool completely, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
   • Sliced: Flash-freeze individual slices on a baking sheet for 2 hours, then transfer to a freezer bag with parchment paper between slices to prevent sticking. Freeze for up to 3 months.
3. Thawing and Refreshing:
   • Thaw frozen bread at room temperature for 2-3 hours or overnight in the refrigerator.
   • To refresh: Sprinkle with a little water and heat in a 300°F (150°C) oven for 5-10 minutes, or toast individual slices directly from frozen.
4. Make-Ahead Strategy:
   • Prepare multiple loaves when you have time and freeze them for future use.
   • Soak extra batches of lentils, blend them, and freeze the raw batter in loaf-sized portions. Thaw overnight in the refrigerator, let come to room temperature, then proceed with the rising and baking steps.
5. Serving Suggestions:
   • Fresh: Enjoy within the first 24 hours for the best texture and flavor.
   • Toasted: Slices of this bread toast beautifully and hold up well to spreads and toppings.
   • Revitalized: If the bread becomes dry, lightly brush slices with water or olive oil and toast to refresh.

This Coral Lentil Bread offers a nutritious, protein-rich alternative to traditional wheat bread while delivering exceptional flavor and texture. With its simple preparation and numerous health benefits, it’s the perfect addition to any meal of the day. Whether enjoyed with savory toppings, sweet spreads, or as an accompaniment to soups and stews, this versatile bread will surely become a favorite in your home. Happy baking!