Red Lentil-Turmeric Sourdough

Red Lentil-Curcuma Sourdough

One day I was reading a lovely post from my friend Che Foodzheit and the post was about a yummy linseeds bread he baked for a Bread Baking Day. Now, since I am very distracted and time disoriented I first thought the bread was made with lentils (linser in Swedish), then after realizing it wasn’t I made yet another mistake, thinking the challenge (more proteins in your bread) was for February when it was instead a January theme…

Anyway, from two mistakes I made one good bread. With lentils, cause the idea of a lentil bread had already passed my mind a few times in the past and this linseeds bread reminded me that I still hadn’t tested a sourdough with lentils in it. So I boiled some red lentils with a little water and a lot of garlic (yeah!!) and added them to a well hydrated sourdough dough. To improve the color, which would have been not that appealing otherwise I added a couple of pinches of turmeic (curcuma longa) powder. Man, was this bread good! And it is packed with proteins and minerals as well, cause it has a 40% lentils in it (and how about all the vitamins in the garlic and the curcuma?). To be enjoyed feeling you are feeding yourself with a wholosome food. Which incidentally also looks darn cool.

Red Lentil-Curcuma Sourdough

Oh… one last note. This bread was leavened with a piece of old sourdough dough which staid in the back of my fridge for more than two months. After two feedings at room temperature the old dough was a lively starter, ready to be used. And as you can see it made excellent bread, not sour tasting at all.

Red Lentil-Curcuma Sourdough

Red Lentil-Curcuma Sourdough

RED LENTIL-TURMERIC SOURDOUGH

500 g mature white wheat 100% hydration sourdough starter
650 g water + 125 to add later
800 g stone-ground medium-strong wheat flour
200 g white spelt flour

3 1/2 teaspoon salt
400 g cooked red lentils (taken from 1 cup dry red lentils cooked in 2 cups water with 3 garlic cloves and 3 bay leaves)
1/2 teaspoon turmeric powder

1. Combine all ingredients except for the salt, the lentils and the turmeric
2. Knead for 8-10 minutes at low speed or with a slap and fold technique if you are working by hand
3. Let rest, covered, at room temperature for 1 hour
4. Incorporate the rest of the water, the lentils, the salt and the turmeric, and knead for another 8-10 minutes at medium speed or, again, with a slap and fold technique
5. Let rest, covered, for 2 hours, folding immediately and another time after the first hour
6. Transfer on a lightly floured surface and shape as you prefer, transfering the shaped loaves into floured rising baskets to proof
7. Let rest the shaped dough in the rising baskets for 2 to 3 more hours at room temperature, covered
8. One hour before baking, preheat oven to 250 C/475 F degrees, with the baking stone or baking dish in the middle rack
9. Bake with initial steam (you can throw a few ice cubes in the lower rack of the oven when putting the bread in to bake) at 250 C/475 F degrees for the first 15-20 minutes, depending on the size of your loaves, then lower the temperature to 210 C/410 F until the loaves look golden brown and they feel lighter when lifted

*when cooking the lentils, add more water only if necessary, they should become like a dry puree. once cooked, mash them with the garlic simply using a fork, and eliminate the bay leaves. make them cool off before using them in the dough.

Red Lentil-Curcuma Sourdough

Red Lentil-Curcuma Sourdough

Show 30 comments

Hide 30 comments

Comments

  1. Fantastico questo pane! Ma quanto mi piacciono i tuoi esperimenti con ogni sorta di combinazioni, apprezzo molto la tua fantasia, e credo sia finalizzata soprattutto alla bontà al palato, oltre che alla mera presentazione esteriore. In questo caso una fettina del tuo pane, buono, sano e leggero, è un pasto completo!

  2. It pays to not pay attention to recipes too hard as you just created something magnificent! I am going to give sourdough another try this winter. Our summer has been long and hot and no-one wants to cook anything let along bread but soon the weather should cool down and my thoughts are already starting to turn to baking scrumptious loaves…note to self “first learn to back anything other than vinegar bricks!” ;) Here’s to an inventive soul :)

  3. Oh yes, this is what I waited for…. !

  4. stupendissimo!!! a me i pani vengono buoni, ma ancora sono alla ricerca di come ottenere questa alveolatura larga e quella bella crosticina spessa…. hai un segreto che mi puoi svelare? ^__^

  5. Really fabulous

  6. fantastico Barbara questo pane! e super nutriente…
    ma che fornaia sei???? davvero ti manca la tua panetteria svedese….

  7. please please please create a bread baking book, you’re talent is amazing.

  8. stupendo! …. stupendo!!! e stupenda tu!

  9. Now, this looks great! Plus, it’s healthy and wholesome.

  10. Barbara… me lo ricordo questo pane fantastico… me lo voglio fare, visto che tanto come ti dicevo già noi la zuppa di lenticchie ce la condiamo con la curcuma,…. Un bascione forte a te e alla principessa!

  11. My curiosity is peaked, what an interesting combination, and fantastic looking loaf. Amazing!
    (By the way, I think Che Foodzeit is a guy).

  12. Barbara, your loaf looks fanstatic!!! You make me wanna bake it right now! Except, can you advise me how to make your 100% hydration sourdough? That crust and the lovely-aerated crumb is giving me bread envy!

  13. Barbara, thanks for this great endorsement. I am humbled by the honor of you, taking my bread as an inspiration and taking it to the new level. Using lentils was something I was considering already but I was not able to go through with my plan. So I am very pleased to see it here. Your bread looks really, really awesome. It would have been such a great entry for the BBD, but as they say, better late then never, right?
    PS: As Karin already said, indeed I am a guy and I am back in Germany, hope I can bake many more bread in the future, definitely also a lentil (linsen in German) bread. hehe

  14. Love the color from the turmeric powder. Nice crumb!

  15. Fabulous! No other words can describe this.
    I am not a sourdough addicted, maybe because a gluten free sourdough is not as much the same as a gluten sourdough, so I still stick to yeast, but I do love lentils and tumeric, so this must be one of my next experiment. Thank you Barbara, you’re overtalented!
    Smiles to your princess as well :-D
    Cheers

  16. Just refreshed my starter. What do you mean by “medium strong” flour? The protein/gluten content?

  17. lentils are on the stove and sourdough being brought back to life from the fridge … will bake this tomorrow as looks simply amazing.

  18. I love, oh I love your photos and all your baking! You really are the queen of bread! This bread has a really beautiful colour and it has risen to perfection! I need a few lessons on how to bake bread like this. I can never get it as soft as yours! Bravissima!

  19. Che bello! Now I have my sourdough too! Have to come around more often to discover all of your amazing recipes!

  20. Amazing…I have to try this bread!!! Gosh so many amazing recipes here!!!!

Leave a Reply