Low Sodium Rustic Lentil Bread

Discover the wholesome goodness of Low Sodium Rustic Lentil Bread—an earthy, nutrient-packed loaf that redefines healthy baking. This high-fiber recipe combines the rich flavor of pureed brown lentils with a blend of whole wheat and all-purpose flours, creating a hearty yet tender bread with minimal salt. Sweetened gently with honey and enriched with olive oil, each slice offers a perfect balance of rustic charm and nutritious satisfaction. With a simple preparation process, including soaking lentils and hand-kneading the soft, slightly sticky dough, this bread is a rewarding kitchen project for any home baker. Serve it fresh with soups, salads, or as a base for bruschetta to elevate your healthy eating routine with hearty, homemade deliciousness!

Nutriscore Rating: 82/100

Prep Time:120 mins

Cook Time:45 mins

Total Time:165 mins

Servings: 12

Ingredients

• 150 grams Brown lentils
• 500 ml Warm water
• 300 grams Whole wheat flour
• 200 grams All-purpose flour
• 7 grams Active dry yeast
• 30 ml Olive oil
• 20 grams Honey
• 2 grams Salt

Directions

Step 1

Rinse the lentils under cold water until the water runs clear. Place them in a bowl and cover with water. Soak for at least 1 hour, or until they soften slightly.

Step 2

Drain the soaked lentils and blend them with 200 ml of warm water until smooth. This will form a lentil puree.

Step 3

In a large mixing bowl, combine the lentil puree, remaining 300 ml of warm water, honey, and active dry yeast. Stir gently and let it sit for about 10 minutes until the yeast becomes frothy.

Step 4

Add olive oil to the yeast mixture and stir to combine.

Step 5

In a separate bowl, mix the whole wheat flour, all-purpose flour, and salt together.

Step 6

Gradually add the flour mixture to the wet mixture, stirring gently with a spatula or wooden spoon until the dough comes together.

Step 7

Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Add more flour if necessary, but keep the dough soft and slightly sticky.

Step 8

Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and leave it to rise in a warm place for 1 hour, or until doubled in size.

Step 9

Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.

Step 10

Punch down the risen dough to release the gases and shape it into a round or oblong loaf, depending on your preference. Place the shaped dough onto the prepared baking sheet.

Step 11

Cover the loaf with a damp cloth and let it rise again for about 30 minutes until puffed up.

Step 12

Bake in the preheated oven for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 13

Allow the bread to cool on a wire rack before slicing. Enjoy the wholesome, rustic flavors of this nutritious lentil bread.

Nutrition Facts

Serving size	(1214.6g)

Amount per serving	% Daily Value*
Calories	2257.1

Total Fat 36.8g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 813.4mg	0%
Total Carbohydrate 419.3g	0%
Dietary Fiber 55.3g	0%
Total Sugars 21.3g
Protein 77.0g	0%

Vitamin D 0IU	0%
Calcium 161.4mg	0%
Iron 26.3mg	0%
Potassium 2134.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.3%

Protein: 13.3%

Carbs: 72.4%