Pan-de-lentejas-con-semillas-de-girasol
Creative | Gluten Free | Institutional | Vegan

LENTIL BREAD WITH SUNFLOWER SEEDS

Ingredients:

LENTIL BREAD WITH SUNFLOWER SEEDS

  • 200 g cooked peeled lentils
  • 400 g bread flour
  • 150 ml liquid cream
  • 20 g fresh yeast
  • 75 ml warm water
  • 50 g butter
  • 10 g salt
  • 50 g peeled sunflower seeds
  • 1 egg to brush
  1. Dissolve the yeast in warm water, add a small spoonful of sugar to speed up the process.
  2. Beat the lentils with the cream to make a purée.
  3. Mix all the ingredients except the salt. Once the ingredients are well mixed, add the salt. Knead for 10 minutes, 15 minutes if done by hand. Cover with a cloth and let it rest until doubled in size. Knead lightly to remove the air. Make portions of 100 grams, shape it into a ball. Cover with a cloth and let it rest until doubled in volume. Make cuts with a sharp knife. Brush with the beaten egg. Bake at 180º C for about 20 minutes, until golden brown.
  4. Remove from the oven and allow to cool completely before serving.
Starter
Creative, Gluten Free, Institutional, Vegan

Method:

LENTIL BREAD WITH SUNFLOWER SEEDS

  • 200 g cooked peeled lentils
  • 400 g bread flour
  • 150 ml liquid cream
  • 20 g fresh yeast
  • 75 ml warm water
  • 50 g butter
  • 10 g salt
  • 50 g peeled sunflower seeds
  • 1 egg to brush
  1. Dissolve the yeast in warm water, add a small spoonful of sugar to speed up the process.
  2. Beat the lentils with the cream to make a purée.
  3. Mix all the ingredients except the salt. Once the ingredients are well mixed, add the salt. Knead for 10 minutes, 15 minutes if done by hand. Cover with a cloth and let it rest until doubled in size. Knead lightly to remove the air. Make portions of 100 grams, shape it into a ball. Cover with a cloth and let it rest until doubled in volume. Make cuts with a sharp knife. Brush with the beaten egg. Bake at 180º C for about 20 minutes, until golden brown.
  4. Remove from the oven and allow to cool completely before serving.
Starter
Creative, Gluten Free, Institutional, Vegan

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