Now that I seem to have the basic tenets of sourdough bread making down, I decided to branch out a bit on my repertoire. Since I've seen a few bread recipes with lentils, that seemed like a fun place to start. I started by soaking my lentils the evening before. I used 1/2 cup of lentils soaked in 1 cup of water.
I covered the lentils and my fermenting sourdough starter under the same towel and let them rest overnight.
My sourdough starter (mixed with spelt this time) became nice and frothy overnight.
And as I slowly cooked the lentils over low-med heat, most of them sprouted a bit. Sprouted lentils make a more complete protein with additional amino acids not present in unsprouted lentils so this was a positive development.
I blended the cooked sprouted lentils then mixed them in my dough, which ended up being 5/9 spelt, 1/9 white and 1/3 stone ground wheat. (definitely a guesstimate on the combination totals)
The 2 loaves I made turned out quite lovely, and although I thought they might be better with butter, the kids seemed just as happy with jam on these.
Nice thick delicious slices!
My brother and his family are in town for one last visit before their move up north. Aren seemed to enjoy his bread!
A lovely dinner of baked beans, pan roasted potatoes and carrots with rosemary and fresh corn...with a side of bread!
Finn will take his with blueberry jam, thank you.