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Puy Lentil & Freekeh Bread

Puy Lentil & Freekeh Bread

This bread tastes like a treat, I like it with relish, I like it with cheese, I like it with pate and ham; but most of all I like it toasted then spread with just enough cold butter that some melts into moist warmth and some stays firm across the top. The bread is also good with olive oil and balsamic vinegar to pick up the raisins’ flavour. For an extra treat, soak the raisins and Puy lentils in thick balsamic syrup before you add them.

– By Alex Mackay

  • Serves 2

  • 1 hour 15 minutes

  • 2 pans

  • Beginner

Suitable for dairy-free, vegans and vegetarians

Puy Lentils



1.Preheat your oven to 220c/Gas 7/Rack position middle shelf

2.Put the flours into a large mixing bowl with the raisins, lentils and freekeh. Mix together then make a well in the centre. Put the fast action yeast into the well. Sprinkle the salt and sugar around the outside

3.Pour the olive oil and water into the well. Mix until the dough comes away from the side of the bowl but is still slightly tacky. Lightly dust your worktop with flour and put the dough on it. Knead vigorously for 5 minutes until the dough is smooth and bouncy

4.Brush a baking sheet with olive oil. Put the dough on top. Use the back of a knife to make 8 equal indentations as you would wedges of a cake but don’t cut all of the way through. Leave to rise in a warm place for about 1 hour until the loaf has doubled in size

5.Brush the loaf with water. Sprinkle the 25g each of freekeh and lentils over the top. Press any that escapes around the bottom of the loaf. Dust the loaf with a tablespoon of flour

6.Bake in the pre-heated oven for 15-16 minutes until the bread is golden but not quite cooked through. Transfer the bread to a rack to cool. I bet it doesn’t get very cold before you eat your first slice

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