Lentil and sunseeds bread


200 gr. - Decorticated Lentils, cooked

400 gr. - Strong flour
150 ml. - Cream
20 gr. - Fresh Yeast
75 ml. - Water, lukewarm
ml. - Olive oil
10 gr. - Salt
50 gr. - Sunseeds, peeled

1 - Egg, for brushing


Dissolve the yeast in the lukewarm water, add one tsp. of sugar to accelerate the process, set aside until bubbly.

Cover a baking tray with parchment paper.

Purée lentils and cream.

In a large bowl put together all the ingredients. Knead for about ten minutes.  Make a ball, cover and let the dough rise until it doubles its size, about one hour.  Knead slightly to eliminate the air.  Take small pices of dough, about 100 grams each.  Form ball , and place on the prepared baking tray. Using a sharp knife make incissions as desired.  Brush with egg.  Cover and let them rise until they double their size.  Bake at 180ºC for 20 or until they get a nice golden color.  Remove from the oven and let them cool.

Source: Legumechef