A little protien and fiber

This is a country style bread (mix of rye, ww, and bread flours) 75%(+) hydration leavened with my home culture. The added protein and fiber comes from pre cooked French Lentils. The crumb is soft but chewy, aroma sweet caramel, and the taste is nutty and rye. Just some slight lentil flavor. Bread has depth of flavor but only slightly sour, which is the way I like it.

AM mix, ferment at 75deg F for 8-10 hrs, will smell very fruity like peach schnapps at the end

50g starter (AP 100% hydration)

175g rye (Hodgson Mill)

175g warm water (I need warm water because rye is refrigerated)

boil 1/4 cup cleaned and rinsed French lentils in 1 cup water covered for 25 min, let cool

PM mix, maintain dough at 75-78deg

550g warm water (strain excess lentil water into bowel then add water to make total)

150g WW (mine is frozen)

650g bread flour

rest 30 min covered

Add 20g salt and squeeze in with repeatedly wet hands

rest 30 min covered

Add all of lentils and any remaining fluid and stretch and fold (SF1) with wet hands until incorporated

rest 30 min covered

SF and rest 30 min 3 more times, Total of 4

rest 60 min covered after last SF

with wet hand remove dough to counter lightly coat with flour and divide into 2 pieces, shape into rounds with bench knife

rest 30 min covered

dust with flour, flip, and four corner fold. tighten into boule

place in banneton, place in plastic bag and refrigerate overnight

AM pre heat oven and Dutch ovens to 500deg, sprinkle dough in banneton with bran to prevent sticking, place boules into Dutch ovens and score, cover and regular bake at 450deg for 30 min.

remove covers and bake 430 convection setting for 20 min. Rest, oven off with door ajar 10 min. Remove from Dutch oven to cooling racks