Have you ever tried sprouting grains and pulses at home? It’s actually quite fun and really straightforward, plus sprouting allows the release of nutrients from food so you can supercharge your meals.
100 gr sprouted lentils
100 gr strong bread flour
100 gr gluten free flour (mix of rice, buckwheat, potato, tapioca
2 tablespoons olive oil
1 teaspoon dry yeast
150 ml water
½ teaspoon salt
Put the dry yeast in a large bowl and add a bit of water, leaving it to foam for 10 minutes or more. Add the bread flour, the gluten free flour and the water and knead into an elastic dough. Cover with cling film and proof for at least 1 hour. Uncover the dough, tuck it into itself, form a ball and cover it again with cling film. Leave it to proof overnight or for 12 hours.
Preheat the oven at 180 degrees Celsius.
After the dough has rested for 8-12 hours, blitz the sprouted lentils in a blender with the olive oil, then add this to the dough. Mix well so that all ingredients are incorporated.
Place the dough onto a bread tin or oven tray, preferably non-stick, and bake for 30 minutes.
How to Sprout Lentils
Sprouting is really easy, it just takes a bit of patience. Plan things 3-5 days in advance.
On day 1 rinse the lentils and put them in a bowl with plenty of water. Keep them in water overnight.
On day 2, and for the next 1-3 days, drain the water, rinse the lentils then cover them with a wet cloth. Keep them away from direct light, draughts or direct heat. Tiny sprouts will start appearing after 2 days.
You can eat the sprouts in salads or add them to bread dough.