Name: Red lentils spiced bread recipe by Shyamala Kumar at BetterButter
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 4
Ingredients: Leftover masoor dhal - 1 1/2 cups; Whole wheat flour - 2 cups; Instant dry yeast - 2 tsp; Sugar - 1 tsp; Warm water - 1/2 cup; Vegetable oil - 2 tbsp; Salt to taste; White til - 1 tsp; Milk - 2 tsp for milk wash

ABOUT Red lentils spiced bread RECIPE

What an amazing makeover when leftover masoor dhal gets re-made as Red lentils spiced bread!!..This simple, No-knead bread recipe, incorporates whole wheat flour with cooked spicy masoor dhal to get a loaf of crisp crust and soft, airy texture with all the flavours intact..

Instructions

Take 1 1/2 cup of leftover, refrigerated masoor dhal and bring it to room temperature.
Boil the dhal till it thickens and reduces to 1 cup quantity
Bloom the yeast by dissolving it in 1/2 cup warm water along with sugar
In a large bowl, add whole wheat flour and salt. Rub flour mix with vegetable oil till it crumbles
Add dhal and bloomed yeast. Mix well.
Knead the flour mix gently into a soft, slightly sticky dough and place it in a greased bowl.
This recipe doesn't call for elaborate kneading as usually done in basic bread recipes. Just knead to bind.
Cover the dough with damp kitchen towel and let it prove for 2 hrs or until it doubles.
Once first proving is done, punch down the air in the dough.
Place the dough in greased loaf dish and let it rest 1/2 hr for second proving. Give milk wash and sprinkle white til on top.
Once risen, bake it in preheated oven at 220°C for 40 minutes.
Bake till the crust is crisp and golden. To check the doneness, tap on top of the loaf to get hollow sound.
Let it cool on a wire rack.
Cut the loaf into thin slices and store it in air tight box till use.
Serve with any herbed butter for breakfast or just as a tea time snack.

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