My Hearty Spiced Lentil Bread Recipe Easy

Instructions:

1. Combine lentils and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are soft but still hold their shape. Drain well and let cool slightly.
2. In a mixing bowl, combine warm water, yeast, and honey. Let stand for 5-10 minutes, until foamy.
3. In a large bowl (or the bowl of a stand mixer), whisk together the all-purpose flour, whole wheat flour, salt, cumin, coriander, and cayenne pepper (if using).
4. Add the yeast mixture, cooked lentils, and olive oil to the dry ingredients. Mix until a shaggy dough forms.
5. Knead the dough on a lightly floured surface for 8-10 minutes, or in a stand mixer with a dough hook for 5-7 minutes, until smooth and elastic.
6. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Punch down the dough to release the air. Gently knead in the mixed seeds. Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan.
8. Cover the loaf pan with plastic wrap or a damp towel and let rise for 30-45 minutes, or until the dough reaches the top of the pan.
9. Preheat oven to 375°F (190°C). Bake for 50-60 minutes, or until the loaf is golden brown and the internal temperature reaches 200°F (93°C).
10. Remove the loaf from the pan and let cool completely on a wire rack before slicing.