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Lentil Soda Bread

Prep Time

Servings

2 cups all-purpose flour (500 mL)

1 cup whole-wheat flour (250 mL)

3 Tbsp flax seeds (45 mL)

3 Tbsp oats (45 mL)

2 Tbsp granulated sugar (30 mL)

1 tsp baking soda (5 mL)

1 tsp salt (5 mL)

1/2 cup cooked or canned lentils, rinsed and drained (125 mL)

1 cup plus 2 Tbsp buttermilk (280 mL)

1/3 cup canola oil (75 mL)

Topping

1 Tbsp (15 mL) all-purpose flour

Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
In a large bowl, whisk together all-purpose flour, whole-wheat flour, flax, oats, sugar, baking soda, and salt. Using a fork, add lentils and mix until evenly distributed.
In a small bowl, whisk together buttermilk and oil. Add to flour mixture and stir until ragged dough forms.
Turn out dough onto a floured surface and gently knead a few times to bring dough together into a ball. The dough will still be a little sticky. Transfer to prepared baking sheet and press down gently into a 7-inch (17.5 cm) circle.
Topping: Sprinkle top of bread with flour and using a sharp knife, cut an “X” in the top.
Bake for 35 minutes, or until golden brown and a tester inserted in centre comes out clean. Let cool slightly before slicing.

Ingredients

2 cups all-purpose flour (500 mL)

1 cup whole-wheat flour (250 mL)

3 Tbsp flax seeds (45 mL)

3 Tbsp oats (45 mL)

2 Tbsp granulated sugar (30 mL)

1 tsp baking soda (5 mL)

1 tsp salt (5 mL)

1/2 cup cooked or canned lentils, rinsed and drained (125 mL)

1 cup plus 2 Tbsp buttermilk (280 mL)

1/3 cup canola oil (75 mL)

Topping

1 Tbsp (15 mL) all-purpose flour

Did you know?

When used in dairy cow feed, canola meal can increase milk production by 1 litre per cow per day.

Did you know?

Canola-based biofuel reduces lifecycle greenhouse gas emissions by up to 90% compared to traditional diesel.

Directions

Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
In a large bowl, whisk together all-purpose flour, whole-wheat flour, flax, oats, sugar, baking soda, and salt. Using a fork, add lentils and mix until evenly distributed.
In a small bowl, whisk together buttermilk and oil. Add to flour mixture and stir until ragged dough forms.
Turn out dough onto a floured surface and gently knead a few times to bring dough together into a ball. The dough will still be a little sticky. Transfer to prepared baking sheet and press down gently into a 7-inch (17.5 cm) circle.
Topping: Sprinkle top of bread with flour and using a sharp knife, cut an “X” in the top.
Bake for 35 minutes, or until golden brown and a tester inserted in centre comes out clean. Let cool slightly before slicing.

Nutritional Analysis

Calories

326

Total Fat

11.8 g

Saturated Fat

1 g

Cholesterol

1 mg

Sodium

527 mg

Carbohydrates

44.8 g

Fiber

3.8 g

Protein

9.6 g

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