Lentil Rye Rolls adapted from Dan Lepard

Delicious and nutritious lentilsangiesrecipes are high in protein, minerals, and fiber. Unlike dried beans, they require no soaking and cook relatively quickly.

200 g Cooked brown lentils, soft and drained 100 g Water at 20C/68F 1 tsp Fresh yeast, crumbled 2 tbsp Honey

200 g German #550 flourangiesrecipes 50 g Rye flour #1150 angiesrecipes 5 g Salt 1 tbsp Olive oil angiesrecipes

1. Beat the cooked lentils with the water, yeast and honey, and leave aside. In a large bowl combine flours with the salt, then pour the lentil mixture in. Mix until a soft and sticky dough forms. Cover with a plastic wrap and leave for 10 minutes.
   
   
2. Rub 1 teaspoon of olive oil on the work surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for an additional 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth round ball. Place it back in the bowl, cover, and leave for 1 hour in a warm place.
   
3. Lightly flour a parchment paper and roll the dough into a sheet, about 10 x 8 inch. Cover the surface of the dough with a cloth and leave for 1 hour, or until almost doubled in height. Preheat the oven to 210C410F. Uncover the dough and cut into 16 squares. Bake in the center of the oven for 25 minutes, or until the tops of the rolls are golden brown and feel light.