"It'll be doomsday when there is no more toilet paper on the shelves and our only food is lentils. Until then I choose not to eat lentil everything!" And in a low mutter he added; "Besides gluten free is not real bread". This conversation ensued after my enthusiastic baking of (what only I thought was) delicious Red Bread. Admittedly, my husband has a very healthy diet compared to most and is a very tolerant food critic. But when he doesn't like it I can forget making it a regular feature on the menu. My children and celiac mom-in-law however loved my moist Red Bread. As far as gluten-free breads go, I'm with FarmerBuckaroo, it usually doesn't taste like real wheat bread! But this yummy bread really impressed me. It has a fluffy consistency and will redeem the reputation of gluten free baking. Three days down the line it doesn't taste like gnawing on a sponge. Rather the flavour has intensified and it is as moist as the day it was baked!
As far as gluten free flours go - I'm not a fan. The starchy and refined grains dry out by the following day. But the idea of red lentils that are so high in protein being a light and fluffy bread seems absolutely absurd. Until you try this recipe.
RED LENTIL BREAD:
360g red lentils
200g goats milk yoghurt
50ml olive oil
4 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin powder
1/2 cup chopped fresh herbs
1/2 cup chopped feta
1 teaspoon sodium bicarbonate
1 teaspoon baking powder
Make sure to soak your lentils overnight and rinse well in the morning! Then pop them - dry - in your food processor and blend thoroughly.
Remove about 2/3 of the soft red dough. To the remaining 1/3 lentils add the spices, olive oil, yoghurt and eggs. Blend well.
Any fresh herbs in the Red Bread is wonderful. I chose a mix of fresh oregano, thyme and parsley. Plus a healthy dose of my freshly made goats milk feta, which was crumbled.
Tip the ingredients from the food processor back in with the remaining red lentils and stir gently. Add in the chopped feta and fresh chopped herbs, sodium bicarbonate and baking powder. Continuing to use a spatula gently mix the dough through. Don't overwork it!
Pour into a prepared bread pan - oiled and lined with parchment paper. Sprinkle mixed seeds and a dash of cayenne pepper. Then bake for 35 minutes at 180 C. Test that it has baked through then give it about 10 minutes to cool before removing the Red Bread and popping on a rack to cool.
The Red Lentil bread has such an incredible blend of flavours. A little fills hungry tummy's. It also freezes well - which may just be necessary if we are to await the demise of toilet rolls before this loaf is truly appreciated by certain members of the family!
