Lentil Soda Bread

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

Ingredients

  • 2 cups (500 mL) all-purpose flour
  • 1 cup (250 mL) whole-wheat flour
  • 3 Tbsp (45 mL) flax seeds
  • 3 Tbsp (45 mL) Manitoba oats
  • 2 Tbsp (30 mL) granulated sugar
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) salt
  • ½ cup (125 mL) cooked or canned lentils, rinsed and drained
  • 1 cup plus 2 Tbsp (280 mL) buttermilk
  • ⅓ cup (75 mL) canola oil

Method

  1. Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
  2. In 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. Place in oven and bake for 30 – 35 minutes, or until golden brown and a tester inserted in centre comes out clean.
  7. Remove from oven. 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.

 

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Why cook with canola oil?

Canola is helping people eat healthier as a versatile and affordable cooking oil used in kitchens around the world.