Sun-Dried Tomato & Lentil Bread
Serves 1
Prep Time 20 mins
Cooking 45 mins
Level low
Ingredients
- 1 cup dried lentils, cooked and mashed
- 1 jar Il-Helwa Sun-dried Tomato Conserve (about 3 tbsp)
- 2 cups whole wheat flour
- 1 tsp active dry yeast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- ¾ cup warm water
- ½ tsp dried oregano
- 1 clove garlic, minced
- 1 tbsp honey (optional)
In a small bowl, dissolve sugar in warm water and sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy. In a large bowl, combine the flour, salt, oregano, and minced garlic. Add the yeast mixture, mashed lentils, olive oil, Il-Helwa Sun-dried Tomato Conserve, and honey if using. Stir until a dough forms, then knead for 5-7 minutes until smooth. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size. Preheat your oven to 375°F (190°C). Once the dough has risen, punch it down, shape it into a loaf, and place it in a greased loaf pan. Bake for 45-50 minutes, or until golden brown and sounds hollow when tapped. Let it cool before slicing. Enjoy this savory, nutritious bread perfect for sandwiches or served with soups!
