And found curried lentil bread. Worth a shot. It worked differently from my usual.
See how it's trying to rise and escape? Then, wrestled down again, it looked yellowy. I used red lentils, which is why. They're more orange than red in color. Here it's going into the oven.
Then I had to guess at the baking time. I guessed fifty minutes, rather than the usual 60 when I use this pan. Waiting for it to cool before I find out if it worked out.
The recipe wanted two cups of whole-wheat, for which I subbed rice and oat flour that I'd ground. I'm guessing the change in flour accounts for the runaway tendency, since they have zero gluten. But the other 5.5 cups of Ap may have saved it. And the vital wheat gluten the recipe includes.
The cup of lentils rounded out the solid ingredients.
Whatever it's like, I have plenty of it.
