Lentil Milk Bread

I make this whole wheat bread in the bread maker but you could go the old fashion route and knead it and leave it over night to rise if you like. The milk and lentils add protein and calcium and help the bread to have a really great consistency. I find it a bit heavier than store bought whole wheat or Italian breads, but lighter than rye or pumpernickel.  During the end of the 3rd trimester is it important to load up on foods that have carbohydrates such as bread in order to store energy for delivery, just like a marathon runner does before a race!

3 TBSP warm water
2 1/4 TSP yeast
1 cup warm milk ( I heat it in the microwave for 30 seconds)
5 TBSP olive oil (any oil will work… I’ve used mixtures as well such as 3 TBSP canola oil and 2 TBSP flax seed oil. Melted butter works too)
3 TBSP sugar
1 egg
1 TSP salt
4 cups whole wheat bread flour
1/2 cup cooked green lentils

Put all ingredients into your bread maker and turn it onto the dough cycle. When finished put into a corn meal dusted loaf pan and allow to rise until it is desired height. Bake at 300 degrees until golden brown on top – about 25 minutes depending on loaf size.


2 Comments to “Lentil Milk Bread”

  1. I do the same sort of thing with pizza crust, adding some type of legume or bean. We usually have vegetarian pizza, so adding beans to the wheat makes the meal a complete protein. This recipe looks great!

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