Wholemeal and Lentil Bread Rolls

Servings: Makes: 12 rolls

Nutritional Information:

Per roll (93g)

Calories 204, Fat 1.1g, Saturates 0.2g, Carbohydrate 42g, Sugars 1.5g, Fibre 4g, Protein 8g, Salt 1g




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 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.


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