Yes yes seeds and nuts are a great way to add protein, but sadly, they're also a great way to add inches to body parts you didn't even know you had.
Today, I had some lentil sprouts left over from an unrealistically enthusiastic bout of healthy cooking, and I wondered what would happen if I baked some into bread!
Good things happened!
Wholewheat flour 310 g
Lentil sprouts 45 g(this doesn't sound like much, but it made up a big clump)
Sesame seeds 45 g
Yeast 5 g
Sugar 5 g
Salt 8 g
Warm water 300 ml
Oil 5 g plus some for the bowl
Dissolve the sugar in warm water and sprinkled yeast in. Cover the bowl until the yeast froths up. (Wondering how you'll know the yeast has frothed if the bowl is covered? Use a transparent bowl or sneak a peek every few minutes)
Add all the remaining ingredients except salt and leave, covered, to rest. (Some day, I want to be a ball of dough and rest for hours).
After 30 minutes, add the salt and knead until the mixture behaves less like glue and more like dough. Mine took about 10 minutes. Line the bowl with a little oil, roll the ball of dough in it and neglect until doubled in volume.
Knead gently and shape. I made two loaves that were a cross between a baguette and a batard. In an hour, they should double in size.
Slash and bake at 250ºC for 10 minutes, spraying every couple of minutes with water.
Reduce the heat to 180 and give it another 25 minutes. By now, the crust should be a darkish brown and the bottom should sound hollow when tapped.
I loved the way the seeds and sprouts show through the crust! The sprouts on top were a bit crunchy, and the ones inside the bread were softer, like dal.
Not sure of how much protein the sprouts actually added to my bread, but they added a lot of taste and texture!
Can't wait to try this out with sprouted mung and alfalfa!