herbed sprouted lentil sourdough bread

herbed sprouted lentil sourdough bread

  • Author: Jessica Penner, RD
  • Yield: 1 large loaf


This sprouted bread recipe makes a naturally-leavened, low-gluten bread… with the nutritional boost of sprouted lentils and the superb flavour of garlic, rosemary, and thyme. 



  1. Heat the olive oil, garlic, rosemary, and thyme in a small frying pan over medium heat until the garlic is fragrant. Avoid browning the garlic.
  2. Weigh the remaining ingredients into a stand mixer and add the olive oil mixture.
  3. Using a bread hook, mix until combined. If the dough is quite tacky, add a bit more flour until you can pick the dough up without it sticking too much to your hand.
  4. Lift the dough up and grease the bottom of the bowl. Return the dough to the bowl. Cover with a damp cloth and place in a warm spot. Allow to rise until 1 ½ times its original size. Depending on your starter this could take 3-12 hours.
  5. Grease a dutch oven. Shape the dough into a boule and place inside. Allow to rise until puffy. This will take 1-2 hours.
  6. Heat the oven to 450 degrees Fahrenheit.
  7. Slash the top of the boule 1-3 times.
  8. Place the dutch oven inside the oven with the lid on. Turn the heat down to 400 degrees Fahrenheit and bake for 20 minutes.
  9. Remove the lid of the dutch oven and bake for a further 20-30 minutes or until the top begins to turn a golden brown and the internal temperature reaches 205 degrees Fahrenheit.
  10. Place on a cooling rack and slice when cooled.  


This bread will be most successful using a mature sourdough starter. If your starter is less than a couple of weeks old, add 1/2 tsp instant yeast.

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