Lentil Wheat Sandwich Bread and Bean Stew Sandwiches. Vegan Recipe

Hubbs keeps expecting new creations everyday. I mean really, if I make similar Indian stews/Dal for 3 continuous days, he will ask me if something is wrong and if I am doing alright. 🙂 
So the other day I had leftover Rajma(Kidney Bean stew) and instead of serving them with the usual Roti flatbread and side Dry veggie Subzi, I fixed up these messy sandwiches for us. All bean stews are gluten-free.

This sandwich below has dark red Kidney Bean curry(Rajma), greens, red onion, pickled Jalapeno, Daiya Pepperjack. You dont need cheese in it. There is a load of flavor going on in the bean stew and the bread:) and quite a filling meal.




Sandwiches on Black and white backgrounds. 

And another sandwich a few days later with the Black eyed Pea and Lentil Stew with Sriracha Tadka.
You can use any thick bean/lentil stew. I know, pickled Jalapenos and Sriracha are the in thing this month at my house:).

How do you like your Sandwich bread!

More Yeast breads, plain sandwich breads, fruit, multigrain, savory and more here.
A few Glutenfree options here. Reminder to self to try a large gf sandwich bread..

Steps:

Proof the yeast. Add flours, oil, cooked red/pink lentils.



Knead into a smooth dough (6-8 minutes).



Spray water on top. cover with a towel and let rise until doubled.



Knead and shape into a loaf. Spray water on top. Sprinkle Oats or sesame seeds or flour.
Cover with a towel and let rise for 40 minutes.
Bake for 35-40 minutes. Cool completely before slicing.



Lentil Wheat Sandwich Bread Loaf
Allergen Information: Free of Dairy, egg, corn, soy, nut. Can be made refined oil free.
Makes a medium 8.5 by 4.5 inch bread pan

Ingredients:
1/4 cup dry red/pink/orange lentils
1/2 cup water
or use 1/2 cup cooked red/pink lentils

1/4 cup warm water
2 teaspoons active yeast
1 Tablespoon raw sugar

1 cup bread flour
1 cup wheat flour
1 Tablespoon wheat gluten (optional)
3/4 teaspoon salt
a generous pinch of cumin powder
1/2 teaspoon onion flakes
1 Tablespoon oil (optional)
1/2 cup water

Variations: Use any other well cooked and easily mashed lentils, split peas, beans.
Add herbs, spices, nutritional yeast for a savory herbed loaf.

Method:
Wash and drain the lentils. Cook in a covered pan on low-medium heat until tender. 12-15 minutes.
Or use 1/2 cup cooked red/pink lentils.
In a large bowl, add warm water, yeast and sugar. Mix and let sit until frothy. 10 minutes.
In another bowl, mix the flours, gluten, salt and spices.
Add to yeast mixture. Add oil, cooked lentils and water and knead into a soft dough. Knead 6-8 minutes.
Use more flour or water if needed.
Spray water on top of the dough, cover bowl with a towel, and let sit for 1.5-2 hours or until doubled.
Punch the dough down and knead for a minute. Use 1-2 Tablespoons wheat flour to help reduce stickyness.
Shape into a loaf and place in greased or parchment lined bread pan.
Spray water on top. Sprinkle Oats or sesame seeds or wheat flour. Cover with a towel and let rise for 40 minutes.
Bake at pre-heated 375 degrees F for 40-45 minutes until a tap on the top sounds hollow.
Cool completely before slicing.
Use as sandwich bread or make savory french toasts.



This bread is being shared at Ricki’s wellness weekend, Slithgly Indulgent Tuesdays,allergy friendly wednesdays