RED LENTIL BREAD
1/2 cup red lentils
1 cup water
~In a large pot, cook the red lentils for about 30 minutes.
4cups of lukewarm water
4 tblsp sugar
1/4 cup oil
2 tblsp active dry yeast
approximately 12 cups flour (this can be a mixture of whole wheat and unbleached all purpose if you so wish)
Combine water oil sugar and yeast and allow to proof for 10 minutes. Cup by cup, add the flour. Start off with a whisk, Before it becomes to thick to whisk, add the cooked lentils. Once it becomes to thick to whisk dive in with both hands until well combined. Don't use all the flour at once. Once you get a semi wet dough turn it out on to the counter (lightly dusted with flour) and begin to knead. Knead like you've never kned before. for at least 10 minutes, but I recommend longer. Once yo've done this, put the dough back in your bowl and allow to rise for 2 hours. Don't rush the rise!!! this will give you nice fluffy bread!
Now it's time to punch it down and shape into loaves. Preheat your oven to 400`F. What I find works best is to cut the dough into approximately even pieces and flatten into rectangles. Then I roll the rectangles into loaves. Place into your bread pans and let rise again for at least 30 minutes. I generally forget about it and end up letting it rise for 45 minutes to an hour. So long as the bread is at least doubled in size you are safe to put it into your oven. Bake it for 25 minutes.
Pull it out of the oven, enjoy the smell of fresh bread but wait at least 20 minutes before you cut into it. Slather it with butter and enjoy!
For more pics check out the blog, but all the info on how to make the bread is here in words.