Tomatoey French Lentils and Basil Loaf
Bread has long been a staple of human civilisation & now you can get in on the action with this simple, delicious loaf that makes great bruschetta.
Suitable for vegetarians
- 200g wholemeal flour
- 250g plain flour
- 110g of Merchant Gourmet Tomatoey French Lentils
- 1 tsp bicarbonate of soda
- 1 tsp of smoked salt flakes
- 2 tsp of sugar
- 1 large egg
- 1 additional egg yolk
- 284ml carton of buttermilk
1.Turn the oven up to 190C & in a large mixing bowl, tip in your dry ingredients (wholemeal flour, plain flour, tomato & basil lentils, bicarb, salt, sugar) and mix till combined.
2.In a separate bowl, mix your wet ingredients (egg, egg yolk, buttermilk).
3.Make a well in the dry ingredient bowl and slowly dribble in the wet mix, bringing together all the time with a fork. Eventually, you’ll be able to bring the dough together with your hands.
4.When you have reached this point, knead briefly and place the dough in a loaf tin, score the top a few times & lightly flour before baking for 60 minutes.
5.Allow to cool. This loaf is great alongside roasted tomatoes & tangy feta cheese for a modern twist on bruschetta.
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