26.02.2025

We have a delicious baking tip for you - lentil bread, a recipe by Veronica Schmidt-Cotta (inspired by Günther Weber, master baker from Lorettohof in the Swabian Alps). A slice of bread, full of protein, with all the essential amino acids and high-quality unsaturated fatty acids. That's why we like to call this lentil bread survival bread, because it simply has everything you need.
The speciality here is the regional lentils, which give the bread its full-bodied flavour, it keeps for a long time, doesn't dry out so quickly thanks to the cooked lentils and is very filling.
For two loaf tins

✔ 2 tbsp sourdough (or 10g yeast)
✔ 500g wholemeal rye groats
✔ 200g regional lentils (e.g. plate lentils from Eckhard Voigt from Leisnig or Landgut Tanneberger)
✔ 200g kernels/seeds (sunflower, pumpkin, hemp)
✔ 1.5kg wholemeal wheat/spelt flour
✔ 40g salt
✔ Approx. 1 litre of water
9h before baking
Sourdough + rye meal + 0.5 litres of water → leave to rest warm

Wash lentils, simmer for 15-20 min, leave to cool, soak seeds/seeds

After 9h
Mix seeds + sourdough (remove some sourdough and keep)
Add flour + salt + water → knead (consistency ≈ mortar)
Leave to rest for 1.5-2 hours (volume should increase)
Pour into greased moulds, leave to rest for 30 mins

Bake
first at 250°C for 5 min with steam, then at 230°C for 15 min and then at 200°C for 45 min.
Finally, remove from the tin and bake upside down for a further 5-10 minutes.

Leave to cool, enjoy and give some as a gift!

Pictures and more here