Gastronomixs

Lentil bread

Creation by Maurits van der Vooren, Latour* restaurant (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Lentil bread

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Ingredients

250

g

all-purpose flour

200

g

spelt flour

25

g

butter

25

g

white bread improver

23

g

yeast

12

g

sugar

15

g

salt

320

g

milk, lukewarm

1\2

clove

garlic

250

g

lentils

1

 

shallot

300

g

chicken stock

5

tbsp

cardamom sauce

 

 

sea salt

Preparation method

  • Soak the lentils in the water for 24 hours.
  • Gently fry the shallot with the garlic and add the soaked lentils.
  • Cover with the chicken stock.
  • Gently bring to the boil and continue cooking gently for 20 minutes.
  • Drain the lentils and season to taste with salt and pepper and the cardamom sauce.
  • Place the flour, butter, white bread improver, sugar, and salt in a planetary mixer.
  • Dissolve the yeast in the lukewarm milk and add to the mixture.
  • Mix on setting 2 for ten minutes.
  • Leave the dough to rise for one hour in a bowl covered with a damp tea towel.
  • Briefly knead the dough.
  • Place the dough onto a working surface sprinkled with flour. Cut the dough into long strips and use a rolling pin to roll these strips to about 5cm wide.
  • Spoon the lentils into the centre of the rolled-out strip of dough and fold it closed.
  • Turn over the dough with the folded side face down and cut the dough into equally sized pieces of about 5cm
  • Place these slices onto a baking sheet covered with a silicone mat.
  • Brush the dough with milk and sprinkle over a little sea salt.
  • Cover the baking tray with cling film and leave to rise for about 30 minutes.
  • Bake at 180°C for seven minutes until a beautiful shade of golden brown.

Serving suggestions

  • As a side with a soup, such as pumpkin soup.

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