Lentil Soda Bread

- 2 cups all-purpose flour (500 mL)
- 1 cup whole-wheat flour (250 mL)
- 3 Tbsp flax seeds (45 mL)
- 3 Tbsp oats (45 mL)
- 2 Tbsp granulated sugar (30 mL)
- 1 tsp baking soda (5 mL)
- 1 tsp salt (5 mL)
- 1/2 cup cooked or canned lentils, rinsed and drained (125 mL)
- 1 cup plus 2 Tbsp buttermilk (280 mL)
- 1/3 cup canola oil (75 mL)
Topping
- 1 Tbsp (15 mL) all-purpose flour
1. Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together all-purpose flour, whole-wheat flour, flax, oats, sugar, baking soda, and salt. Using a fork, add lentils and mix until evenly distributed.
3. In a small bowl, whisk together buttermilk and oil. Add to flour mixture and stir until ragged dough forms.
4. Turn out dough onto a floured surface and gently knead a few times to bring dough together into a ball. The dough will still be a little sticky. Transfer to prepared baking sheet and press down gently into a 7-inch (17.5 cm) circle.
5. Topping: Sprinkle top of bread with flour and using a sharp knife, cut an “X” in the top.
6. Bake for 35 minutes, or until golden brown and a tester inserted in centre comes out clean. Let cool slightly before slicing.