Wholemeal Vegan Lentil Bread Rolls
These wholesome vegan bread rolls are packed with protein and make a filling and delicious accompaniment to your lunch
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Wholemeal Lentil Bread Rolls are a delicious and healthy choice of bread for soups, sandwiches and more.
Made with a combination of wholemeal flour and two types of lentils, these bread rolls are packed with protein, fibre, and essential nutrients.
These rolls are perfect for a hearty and filling lunch, especially when paired with a hot bowl of soup. They can also be enjoyed as a snack or as part of a larger meal. With their soft, fluffy texture and nutty flavour, they are sure to be a hit with everyone, whether vegan or not.
What makes these lentil bread rolls healthier than regular bread?
Lentils are a fantastic source of plant-based protein and make a nutritious addition to bread, as well as adding both texture and flavour.
Meanwhile, the wholemeal flour is high in fibre and can help to regulate blood sugar levels, making these bread rolls as wholesome as they are delicious.
Moreover, making bread rolls at home is a great way to control the ingredients that go into them. You can be sure that these rolls are free from any preservatives or additives, making them a healthier alternative to store-bought bread.
Plus, they’re easy to make and can be frozen for later use, so you can always have a hearty, homemade roll on hand.
Can this bread be made into loaves?
This bread recipe is suitable to be made into a variety of shapes. To make a loaf, simply place your kneaded dough into a lined loaf tin after the first prove, and prove again until doubled in size.
You will need to give a loaf an additional 10-15 minutes of baking time to ensure it’s cooked through. You can check your bread is thoroughly cooked by turning it upside down and knocking on the bottom. A fully cooked loaf will sound hollow. If not, pop it back in the oven to continue cooking.
There are many other options for shaping your bread in rolls or loaves after the first prove. For example, you could turn your rolls into knots by rolling each one into a long ‘sausage’ and tying them into knots with one end passing through the centre.
To turn a loaf or rolls into plait, split your dough into three pieces, roll them into long, thin strands and braid them together. Tuck the ends under to create a smooth plaited roll or loaf. This is particularly useful if you want to create a loaf without a loaf tin.
Total Time: 1 hour and 45 minutes
Prep Time: 1 hour and 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour and 45 minutes
- 0.083333333333333 0.083333333333333 tbsp dried active yeast
- 26.666666666667 26.666666666667 ml warm water
- 0.083333333333333 0.083333333333333 tbsp sugar
- 23.333333333333 23.333333333333 g wholemeal flour
- 23.333333333333 23.333333333333 g strong white bread flour
- 0.16666666666667 0.16666666666667 tsp salt
- 8.3333333333333 8.3333333333333 g puy lentils, cooked as per packet instructions
- 8.3333333333333 8.3333333333333 g red lentils, cooked as per packet instructions
- Mix the yeast, water and sugar together and leave for 5 minutes to activate. Then in a large bowl mix the wholemeal flour, bread flour, salt, puy lentils and red lentils together and slowly pour in the yeast mixture whilst mixing, to form a dough. Turn this out onto a floured surface and knead for 5-6 minutes until elastic. Place the dough in a warm place to prove for 30 minutes.
- Preheat the oven to 200°C/400°F/ Gas 6. Knead the dough for another 2-3 minutes, then split it into 12 equal pieces. Roll these into balls and place them on a baking tray. Leave to prove and double in size for 30 minutes in a warm place.
- Once the dough has finished its second rise, transfer the rolls to the oven for 20-25 minutes until golden and cooked through.
Nutritional information per 93g roll: Calories 204, Fat 1.1g, Saturates 0.2g, Carbohydrate 42g, Sugars 1.5g, Fibre 4g, Protein 8g, Salt 1g
Fancy another slice? Try baking one of these delicious vegan bread recipes!