Previous attempts to make leavened lentil bread were kind of failures. It’s hard to get any kind of a rise without anything to capture the gas bubbles, and my stomach’s not keen on digesting gluten or gum’s. I decided to try letting the dough ferment a bit first to break it down and make it more elastic. The end result was a light and fluffy bread with great texture, and a particular flavor reminiscent of a mild sourdough. It takes some planning ahead, but it is worth it. For a quick crispy and dense flatbread, I’ll still stick with my other recipe with chemical leaveners, but for sandwiches this is perfect.
- 2 cups lentil flour
- 1.5 cups water
- 2 tbsp ground flaxseed
- 2 tsp salt
Boil the water and add the ground flaxseed, let cool to room temperature. Mix flour & salt. Mix cooled water mixture with flour mixture and set aside under a clean towel on the counter for 36 hours.
- 1 tbsp yeast
- 1 tbsp sugar
- 1/4 cup water
Activate the yeast in warm water for 15 minutes or until foamy. Mix yeast into dough. Set aside for 2 hours under a clean towel.
Oil a cookie sheet and scrape the dough onto it. Let sit for another hour, then bake at 350°F for 20 minutes, then loosely place a sheet of foil over the top to protect it from browning too much and bake for another 20-25 minutes.