Red lentil bread

Wash the lentils well to remove toxins and soak for at least 12 hours.

After the time, rinse the lentils again and drain them well.

Cut and enjoy 😋, toasting it with the toaster is great, I cut it into slices and freeze it in packages so that when I take it out it is like freshly baked.

Mash the lentils in the blender or with the mixer (as they have been soaked they are not too hard).

Add the water little by little and continue mixing.

Add a little salt and/or spices to taste (I added pink salt and a mixture of oregano, dried garlic and lavender).

Add a tablespoon of psyllium, which will act as a coagulant (like gluten) and help fermentation.

Once mixed this is the texture that should be left, pour into the loaf pan (with these measurements it is enough for 1 loaf in a 23x13 loaf pan).

Cover the mold and leave to ferment for 24 hours (Trick: heat the oven to 50 degrees, turn it off and leave it in, this accelerates the fermentation process, the longer you leave it, the stronger the flavor).

Preheat the oven to 180 degrees up and down (and if desired with fan) and bake for about 50 minutes, I put a basin of hot water to make the crust look better.

Let it rest a little in the oven and then unmold and leave it on a rack for a couple of hours so that it cuts better.