Red Lentil Flour

Lentils belong to the Leguminosae family. There are many types, distinguishable by their different shapes and colors.

Ruggeri Red Lentil Flour is obtained from red lentils grinding, is characterised by a typical colour and is an excellent supply of fibre.

Contains 27% protein(27 g of protein per 100 g of Red Lentil flour).

It is ideal for the preparation of multiple recipes of baked goods; also use it to prepare cream soups (25-30 minutes of cooking minimum).

Red Lentil Flour: A High Protein Flour

Ruggeri Red Lentil Flour is perfect for the preparation of homemade bread products, but also for creamy velvety(25-30 minutes of cooking minimum). This flour can be used also to prepare bread and other tasty baked products, mixing it with soft wheat flour. We recommend to dose it up to 25% to make special breads. Here is our recipe for making tasty loaves of bread with lentil flour.

Red Lentil Flour Bread Recipe

Ingredients:900 g Ruggeri Type 1 Flour - 100 g Ruggeri Red Lentil Flour - 100 g Ruggeri Dried Sourdough with Yeast - 20 g Fine Salt - 30 ml Seed Oil - 600 ml Water

Procedure: pour the water into a bowl, add the Sourdough, then all the flour and start kneading for about 5 minutes on a work surface. Add the seed oil and finally the salt, continuing to knead until you obtain a smooth and homogeneous dough. Place the dough back into the bowl, covered with a cloth, for about 20 minutes. Shape the loaves and let them rest for 45 minutes at about 27C°. Heat the oven to 220°C and bake for about 20 minutes.

Ingredients: red lentils flour.

May contain milk, eggs, soy, sesame seeds, lupins, cereals containing gluten.