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RECIPE INGREDIENTS:

150g of lentils
7g of instant dry yeast
1 tablespoon of sugar
150200ml of warm milk
400g of flour
1 teaspoon of salt
1 tablespoon of cooking oil

TIPS:

Bread flour was used, but allpurpose flour works too.
Allow the dough to rise in a warm, draftfree spot.
Once you've transferred the dough into the mold, let it sit for 20 minutes to rise before placing it in the oven.
Bake at 180°C or 356°F for approximately 4050 minutes.
Mold dimensions: 21.5 x 12.3 x 11.4 cm