Barley and Lentil Bread

Ingredients

• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon honey
• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 tablespoons olive oil, plus a little for the bowl
• 2 cups whole wheat flour
• 1 cup barley flour
• 1/2 to 1 cup all-purpose flour, as needed
• 1/3 cup cooked red lentils, mashed
• 2 tablespoons millet
• 1 1/4 teaspoons salt

Steps

1. Stir the honey into the warm water, sprinkle the yeast over the top and let it sit for 5 to 10 minutes, until foamy.
2. Add the olive oil, mashed lentils, whole wheat flour, barley flour, millet and salt. Stir until a shaggy dough forms.
3. Add all-purpose flour a little at a time and knead for 8 to 10 minutes, until the dough is smooth and only slightly sticky.
4. Place the dough in a lightly oiled bowl, cover and let it rise in a warm spot for about 1 hour, until nearly doubled.
5. Shape into a loaf, place in a greased 9-by-5-inch pan, cover and let rise again for 30 to 40 minutes.
6. Bake at 375°F for 35 to 40 minutes, until golden and hollow-sounding when tapped. Cool for at least 20 minutes before slicing.