July 15, 2019 - 9:10am
Has anyone used sprouted lentil flour in a bread recipe?
Hello:
I've used sprouted WHEAT flour, and loved it. The other day I saw some sprouted lentil flour at the store, and I thought it might be a nice addition to my wild yeast dough - about 10% or so.
Has anyone played around with this?
Thanks,
Hadley
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No reason not to try. I just saw someone with sprouted chickpeas so lentils should work as well.
Good luck.
No reason not to try. I just saw someone with sprouted chickpeas so lentils should work as well.
Good luck.
Sprouted lentil flour should be a treat! Nice find!
I have used sprouted bean flour (around 15%-20% content, the rest was wheat flour). Good flavour, nice colour.
Anyway I mostly use freshly sprouted grains and seeds inside my bread.
Have actually thought about this as I have a ton of lentils in the house.. let me know how it works out please!
Good luck!
Hi,
The ideas above got me to sprout 25 gr of dried lentils ..will use Vita mixer to blend the fresh sprouts with 300 gr water (minus the acculmulated water in the beans). The dough will have 350 gr ww flour...I hope it won't taste too beany. The sprouts should be ready tomorrow.
Let me know how it tastes.
I was specifically asking about DRIED sprouted lentil flour, not the freshly sprouted and ground form. I think 25% will be a bit beanie tasting. I'd be really happy to know how you like the bread!
To the point- I did not like the hardness of the dough or resulting pita.
For a quick batch, I modified a whole wheat pita (freshly ground wheat) which usually results in a very bubbly chewy soft pita.
With the beans, there was a bean smell to the dough after fermenting overnight in the refrig. The cooked pita did not have much smell and the dough puffed completely as usual on the stovetop. The pita itself did not have the volume or chew as when made with all wheat flour. It had a tougher bite. When day old pita were crisped in the oven there was a nice crackle though but for sandwiches it was not desirable.
My recipe:
100 gr whole wheat
25 gr dried lentils then sprouted (25/125=20%)
25 gr (100% hydr) rye sour
water - 80% hydration (.80 x 125 gr-be sure to subtract water absorbed by lentils)
1/4 t SAF (optional, use if your rye sour is not at its peak)
some salt