🍞 Pain Avoine-Lentilles toutes les Étapes! Eau et levures peuvent remplacer le kéfir.

This is another step in the search for the best possible protein-balanced breads that are also easy to make. The concept is based on the well-known positive associations between grains and leguminosae, in this case, oat and lentil flour! The optimal proportions between the two flours, and in fact seven other flour blends, are calculated in general terms in the more technical video titled "Grains + Leguminosae : Vital Alliances of Amino Acids ➡Proteins ➡Breads & Sprouted Seeds on the Menu!" 0:00 : General explanations... 1:36 : Mixing the two flours... 2:23 : Adding the small ingredients to the liquid kefir... 3:42 : Adding the flour mixture to the liquid mixture + comments and tips for flour complementarity and gluten-free breads... 18:21 : Letting the dough rise with protection against insects and dust... 20:06 : Presentation of the slightly too dry risen dough and surface correction... 20:52 : Baking... 21:24 : Removing from the oven and unmolding... 23:35 : Presentation of the cooled bread... 24:25 : The second attempt rose better thanks to a more hydrated dough... 24:54 : Likes and subscriptions are very encouraging!