Lentil Soda Bread

Clock Icon 50 minutes |
Servings: 8 |
Prep: 20 minutes |
Cook: 30 minutes

Lentil Soda Bread

Clock Icon 50 minutes
Servings: 8
Prep: 20 minutes
Cook: 30 minutes

Lentil Soda Bread

Clock Icon 50 minutes
Servings: 8
Prep: 20 minutes
Cook: 30 minutes

Ingredients

Ingredients

  • 2 cups all-purpose flour (500 mL)
  • 1 cup whole-wheat flour (250 mL)
  • 3 Tbsp flax seeds (45 mL)
  • 3 Tbsp Manitoba oats (45 mL)
  • 2 Tbsp granulated sugar (30 mL)
  • 1 tsp baking soda (5 mL)
  • 1 tsp salt (5 mL)
  • 1/2 cup cooked or canned lentils, rinsed and drained (125 mL)
  • 1 cup plus 2 Tbsp buttermilk  (280 mL)
  • 1/3 cup canola oil (75 mL)

Method

  1. Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, whole-wheat flour, flax, oats, sugar, baking soda, and salt. Using a fork, add lentils and mix until evenly distributed.
  3. In a small bowl, whisk together buttermilk and oil. Add to flour mixture and stir until ragged dough forms.
  4. Turn out dough onto a floured surface and gently knead a few times to bring dough together into a ball. The dough will still be a little sticky. Transfer to prepared baking sheet and press down gently into a 7 inch (17.5 cm) circle.
  5. Topping: Sprinkle top of bread with flour and using a sharp knife, cut an “X” in the top.
  6. Bake for 35 minutes, or until golden brown and a tester inserted in centre comes out clean. Let cool slightly before slicing.

Tips

No buttermilk? Whisk together 1 1/2 cups (375 mL) milk with 4 tsp (20 mL) white vinegar or lemon juice.

 

Once cooled, wrap well and store at room temperature for up to 3 days or freeze for up to 2 weeks.

 

Notes

No buttermilk? Whisk together 1 1/2 cups (375 mL) milk with 4 tsp (20 mL) white vinegar or lemon juice.

 

Once cooled, wrap well and store at room temperature for up to 3 days or freeze for up to 2 weeks.