Lentil bread with caramel miso
You often ask how some of our miso specials can be used. Yuhi Che will show you one of the possibilities — using caramel miso when baking bread. And in this case, even a gluten-free version…
Ingredients:
- Lentils (green used here) – 340 g
- Psyllium – 35 g
- Caramel miso – 1 teaspoon
- Salt – 1 teaspoon
- Olive oil – 50 g
Method:
- Soak the lentils overnight.
- Drain the water and blend the lentils until smooth.
- Mix all ingredients together and transfer into a baking form (you may sprinkle seeds on top if you like).
- Bake for 45–50 minutes at 180 °C.
If you bake bread at home, give this one a try as well. We're convinced you won't regret it.
Enjoy.
