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Tomatoey French Lentils and Basil Loaf

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.

By Hugdecook

  • Serves 4

  • 60 minutes

  • 2 pans

  • Beginner

Suitable for vegetarians

Tomatoey French Puy & Green Lentils



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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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