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Yeasted Lentil Onion Stuffed Bread Loaf
Rustic whole wheat loaf with a smooth lentil-puree dough and an aromatic caramelized onion filling. Yeasted, long-proofed and naturally sweetened with syrup.
30 min prep / 180 min total
212 kcal
7.4g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 200 mlwater
- 4 gyeast
- 1 tbspsugar-free syrup
date, maple or agave
- 100 glentils
- 1 cupwater
for cooking lentils
- 1 tspsalt
- 300 gwhole wheat flour
- ½ tspbaking powder
- 1onion
for filling
- olive oil
refined, for filling
- salt
for filling
- flaxseed
for topping
Instructions
Combine 200ml water with 4g yeast and 1 tablespoon sugar-free syrup; rest in a warm spot.
Cook 100g lentils in 1 glass water until the water evaporates, then blend into a puree (add 50-100ml water if dry).
Mix the puree with the yeast and 1 teaspoon salt, then knead in 300g whole wheat flour and 1/2 teaspoon baking powder for 10-.
Caramelize 1 chopped onion in refined olive oil with salt.
Lightly oil the dough, transfer to a pan, spread half the dough, add the onion filling and cover with the rest.
Brush with oil, cover and proof ; top with flaxseed.
Bake at 180°C for 50-; cool before slicing.
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