Samuel Rodriguez

SR-1 Bread

Protein-Rich!

SR-1 Bread

By Samuel Rodriguez

Lentil Protein-Packed Loaf

Protein Rich. Antioxidant-rich. Fiber-rich. Nutrient-dense. Gluten Free.

Cost: $3.95 Per Loaf

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Prep Time 18

Cook Time 35

Rising Time 1 35

Total Time 2 23

Course Appetizer

Cuisine Mediterranean

Servings 6 People

Calories 130 kcal

Equipment

KoMo XL Plus Grain Mill For grinding dry grains, double-ground for fluffiness. If you have a different mill make sure it’s triple-ground.
KitchenAid Mixer with Dough Hook You can use a different mixer, but remember, not all are the same, results may vary.

Ingredients

1 Cup 4.5 oz Lentil (Dry grain) Organic
1 Cup 4.5 oz Brown rice (Dry grain) Organic
1/2 Cup 2.25oz Quinoa (Dry grain) Organic
1 1/3 Cup Cups water (320ml)
1 Tbsp Active dry yeast Ensure your yeast is certified gluten-free to to avoid cross-contamination.
1 Tsp Celtic salt
1 Tbsp Honey Use Organic raw honey, ensure your honey is certified gluten-free to avoid cross-contamination. Add 2 tablespoons of honey if you want it a bit sweeter. Could make the dough a bit stickier and potentially softer, with a slightly sweeter flavor. It could also enhance browning due to increased sugar caramelization during baking, giving a crisper crust.
1.5 Tbsp Psyllium husk (mix with 3 tbsp water to form gel) Psyllium husk is the best natural Xanthan gum substitute for extra fluffiness. Psyllium husk is natural. It’s derived from the seeds of the Plantago ovata plant, typically ground into powder or used whole, with no chemical processing beyond cleaning and grinding. It’s a plant-based, gluten-free fiber used as a binding agent my lentil, brown rice, and quinoa bread to enhance fluffiness. If you don’t have it, you can try making the bread without it. But if you need that extra fluffiness, next time you make it, you know what to add.
2 Egg
1 Tbsp Olive Oil Organic, for brushing

Instructions

Grind 1 cup lentils (1 click from finest in Komo XL Plus) double grind.
Grind 1 cup brown rice (1 click in Komo XL Plus) double grind.
Grind 1/2 cup quinoa (3 clicks in KoMo XL Plus) double grind
Mix flours in kitchenAid standard mixing bowl
Add 1 1/3 cups water
Add 1 tbsp yeast
1 tsp salt
Add 1 tbsp honey.
Add 1 egg
Use 1.5 tbsp psyllium husk powder (or 1.5 tbsp whole husks) mixed with 3 tbsp water to form a gel, then add with the wet ingredients
Knead in KitchenAid on speed 2 until smooth, slightly sticky (8 min). knead for no longer than 8 minutes to prevent the loaf from becoming dense
First rise in a warm spot until doubled (1 hr) Let it sit, cover with bread towel or saran wrap.
Shape dough, place in greased (olive oil) 8.5 x 4.5-inch metal (aluminum) loaf pan (1 lb capacity)
Second rise, let it sit for 30 min
Preheat oven at 425°F with steam pan inside. Place stem pan on lower rack. The bread will sit directly above the steam pot for even distribution.
Place bread in oven. Keep oven at 425°F for 35 min, As soon as you place the bread in the oven, add about 1 cup of ice cubes (roughly 8–10 standard cubes) to the hot pan to create steam for the first 10 minutes of baking, which helps achieve a fluffy interior and crisp crust. Close the oven door quickly to trap the steam. Remove steam pot after 10 minutes.
After 35 minutes, remove bread from the oven and place it on cooling rack for 30 min. The rack helps the bread cool evenly.

Notes

Health Benefits

High protein**: Lentils and quinoa provide complete proteins, supporting muscle repair and growth. – **Rich in fiber**: All three grains promote digestion and gut health, potentially lowering cholesterol. – **Nutrient-dense**: Quinoa and brown rice offer B vitamins, magnesium, and iron for energy and heart health. – **Gluten-free**: Safe for those with gluten sensitivities or celiac disease. – **Low glycemic index**: Lentils and brown rice help stabilize blood sugar.

Dough Tips

Shaping:

After the first rise (1 hr post-thaw), gently deflate dough on a lightly floured surface. Shape into a tight loaf by folding edges to the center, then rolling into a log to fit your 8.5 x 4.5-inch pan. Pinch seams to seal for a smooth top. Keep movements gentle to maintain airiness.

Checking Rise Readiness:

For the first rise, dough should double in size and spring back slowly when poked (about 1 hr). For the second rise (30 min in pan), it should puff up slightly above the pan’s edge; a finger poke should leave a slight indent that holds but doesn’t collapse.

Approximate Nutritional Facts Per Slice

Calories: ~120–130 kcal

Protein: ~4–5 g

Carbohydrates: ~20–22 g

Sugars: ~1–2 g

Fat: ~2–3 g

Fiber: ~2–3 g

Sodium: ~100–120 mg

Additional Dough Information:

Initially, I dismissed gluten-free foods with skepticism. However, upon discovering that gluten can contribute to chronic pain, illnesses, and skin rashes, I decided to experiment personally, and the benefits were undeniable. I recommend everyone try eliminating gluten for at least two months to identify which health issues may resolve. This duration is necessary, as skin improvements typically require two to three months to become evident. Given the time-intensive process of preparing this highly nutritious, specialized dough, it is prudent to make a larger batch for storage and future use. I’ve considered this approach for convenience and efficiency.

How to Properly Store Dough:

• After kneading (8 min in KitchenAid):

Form into a tight ball; don’t let it rise yet to preserve yeast activity.

• Refrigeration:

If not freezing, place in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for up to 2 days; let it rise in the fridge (slow rise, 8–12 hours).

• Freezer prep:

Wrap the unrisen dough ball tightly in plastic wrap, then place in a freezer bag, removing air.

• Freezer storage:

You can freeze it for up to 3 months!

• Thawing:

Move from freezer to fridge for 8–12 hours, then let sit at room temp for 30 min before rising (1 hr) and shaping. Place in metal loaf pan and let it sit for another 30 minutes.

Understanding Different Loaf Pans

For your lentil, brown rice, and quinoa bread, use a 8.5 x 4.5-inch metal loaf pan (1-pound capacity). Metal ensures even heat distribution for a good rise and crispy crust. Grease lightly with olive oil. A 9 x 5-inch metal pan works but may produce a slightly flatter loaf. Avoid glass pans, as they retain heat, potentially causing a soggy crust. Avoid Teflon (non-stick) pans because:

• Dangers:

Teflon coatings can release toxic fumes (like PFAS chemicals) when heated above 500°F, posing health risks like polymer fume fever. Scratched or overheated Teflon may also flake into food, potentially causing digestive or long-term health concerns.

• Baking issues:

Teflon can overheat unevenly, affecting the bread’s crust and rise consistency.

Want to use the dough for Pizza?

Ingredients:

It’s best not to add psyllium husk if you want a thin, crispy crust but keep the rest of the ingredients the same but adjust the process for a 12-inch pizza (serves 2–4, about 4 slices each): To make the dough even thinner, just decrease the water, sugar and rise time to preference.

• First rise (30 min):

Let dough rise until just puffy, not doubled, to avoid thick crust.

• Shape (5 min):

On parchment, roll or stretch dough to a 12-inch circle, about 1/8-inch thick. Avoid second rise to keep it thin.

• Preheat:

Oven to 450°F with a pizza stone or baking sheet for 30 min.

• Bake

(12–15 min): Brush edges with 1 tbsp olive oil, add toppings, bake on stone/sheet until edges are crispy and golden.

• Cool

(5 min): Slice after cooling slightly.

This keeps the crust thin and crispy with a soft interior, like regular pizza.

Keyword bread, lentils, brown rice, quinoa

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