This heart healthy bread recipe, adapted from Brot-Bernd Armbrust
©angiesrecipes via Küchengötter, creates one really great tasting, rustic loaf. The black lentils pack extra fiber and protein to this moist and dense bread. The bread tastes particularly great topped with thin cold cut.
- Rinse and dry half of the sage. Pluck and finely cut the sage leaves. Place beluga lentils, balsamico vinegar, sugar, water and brine in a saucepan. Bring it to a boil, about 15-20 minutes. Turn it off and leave it for 8 hours or overnight until the lentils have absorbed most of the liquid.
- Diced pickled bell peppers. Dissolve the fresh yeast with lukewarm water in the mixing bowl of your stand mixer. Stir in rye sourdough starter. Add in bread and rye flours, then the salt. Mix at slow speed for 4 minutes, then increase the speed and knead for a 4 further minutes.
- Add in cooked lentils together with liquid and chopped pickled bell peppers. Mix at slow speed until well distributed. Cover the dough and leave it at the room temperature for 20 minutes.
- Grease a 35-cm loaf pan or line with baking paper. Wash and dry the rest of sage. Scrape the dough into the prepared pan. Top with sage leaves and brush them with the water, so they don’t get burned too quickly. Cover and rest for another 20 minutes.
- Fill a roasting pan with some water and place it at the bottom of the oven. Preheat the oven to 250C/480F. Once the oven has reached the desired temperature, remove the roasting pan with water and place the bread on the middle rack. Lower the temperature to 210C/410C. Bake the bread for 30-35 minutes. Remove and brush the bread with olive oil while it is still hot.