Lentil Salad with Whole Wheat Sourdough-shaped Bread

I (HEART) Salads!

Lentil Salad:

1 package lentils

2 carrots, shredded

1 cup red onions

1 cup raisins

1 cup cabbage

fat-free mayo

2 small packages of Sazon seasoning for salads

salt and pepper

optional: mustard

Cook lentils in slow cooker for at least 3 hours or conventional stove top for approx. 40 minutes. If possible, let it cool. Add ingredients in the order above. Set aside.

Whole Wheat Sourdough-shaped Bread:

9 oz. lukewarm water

2 tbsp of butter or vegetable (or olive) oil

1 teaspoon of salt (or seasoning mix)

1 cup white flour

1 cup whole wheat flour

2 tbsp brown/caster sugar

2 1/4 tsp rapid-rise yeast

Add ingredients in this order to bread machine. Choose dough. Don't let dough rest now. As soon as kneading is done, shape bread into the form you want and let it rest/rise. Pre-heat oven to 400C and bake ir for approx. 30 minutes in 375-350 - the higher the temperature, the darker the crust.

Tip: if you want dough to rise faster, let it on top of the oven while it is pre-heating. The heating coming from the oven will make the dough rise twice as fast as if left in room temperature. 

What a great recipe for both summer and winter time. Serve with juice.

:)