I think what I love the most in this bread is the maple syrup, vinegar and tomate glaze. Since then, I even sometimes make this glaze on its own, add a good olive olive and use it avec a dressing.
I often use this loaf when I go for a picnic or as toast when I have guest. On a cheese and dips platter, this loaf will be the star!
130g green or brown lentils, soaked for 12h and rinsed
100g brown rice soaked for 12h and rinsed
1 small red onion
2 trimmed celery stalks diced finely
1 clove garlic crushed
1 small apple grated finely
1 tbsp psyllium
70g small oat
1 cup thyme, rosemary, oregano and/or sage leaves
1 tsp turmeric
1 tsp paprika
1 tsp fenugreek
1 big tomato
3 tbsp balsamic vinegar
2 tbsp maple syrup
Cook lentils and rice in a pressure cooker.
Meanwhile, cook onion, garlic and celery with spices on low heat until soft. Add the apple, turn off the gas, cover and let it cool down.
Combine psyllium with 4 tbsp of water until it becomes a gel-like consistency.
Transfer lentils mixture t a large bowl. Add walnut, oat, fresh leaves, onion mixture and psyllium, season with salt and pepper. Stir well to combine. Spoon into pan lined with baking paper, smooth the surface.
Preheat the oven to 160°C.
Combine tomato, balsamic vinegar and maple syrup and blend until smooth. Brush the mixture over the loaf.
Bake for 60 minutes.
Serve the loaf with dips (beetroot, peas..), or as sandwich bread with some pickles. You can also serve this loaf as a dinner with some greens.