Recipes from Middle-earth by Harp_of_Gold  

Orc Ration Bread

This hearty loaf is handed out to Orcs on military duty in Mordor, as well as those paying their work-tithes to the Eye in other capacities. It's commonly baked for armies on the march, and soldiers may pack several loaves if they expect to be away from their main encampment for a few days. The lentils and whole grains make it a sustaining meal on its own. Often army bakers will repurpose any leftover lentil soup from the evening meal for the next day's bread.

Ingredients:

1/2 c lentils (100g)

3 c whole wheat flour (400g)

1/2 c rolled oats (50g)

1 packet instant yeast (7g or 1/4 oz)

1 1/2 tsp salt 

2 tbsp sorghum or molasses

2 tbsp olive oil

cooking liquid from lentils plus water to make 1 c (225 ml)

350° F/175° C oven

Wash lentils and add enough water to cover them. Simmer for 20-30 minutes until soft, adding water as needed. Let cool.

Add dry ingredients to a large mixing bowl. Drain cooking liquid from lentils into a measuring cup and add water if needed to make 1 cup. Add lentils and wet ingredients to bowl and stir until dough comes together. 

Knead dough for 10-12 minutes or until it stretches instead of tearing. If you're used to making white bread, this will take some extra work. The dough will be sticky and moist; try not to add extra flour. It's ok if it sticks to your hands. I like to knead directly in my big bread bowl to contain the mess. A light sprinkle of flour at the end can help pull the dough into a neat ball. 

Pour a tbsp of oil into the bottom of your bowl and toss the dough a few times to coat it, then cover loosely and leave to rise for 1-2 hours or until doubled in size. A long slow rise will give better flavor and texture than speeding things up with heat.

After the first rise, punch the air out of the dough and give it 4 or 5 kneads, then allow to rise another 30-45 minutes until it looks nicely puffy again.

Now you'll shape the loaf. Holding the dough in one hand, tuck the edge of the dough under and pinch together on the bottom, then give it a quarter turn and repeat 5 or 6 times until you have a nice ball. You want to stretch the dough over the top until it's tight and smooth. Return to the bowl and let rise 40 minutes to an hour. It should be about doubled. 

In the last 15 minutes of the rise, preheat oven to 350° F (175° C). If you have a Dutch oven, oil it and put it with the lid in the oven for the whole preheat. (If not, you can bake it on a tray, but the Dutch oven holds in steam for good results and replicates baking in campfire coals in the field.) When oven is hot, gently lower loaf into the Dutch oven, slash the top, and cover. If you prefer, you can set the loaf on a sheet of parchment paper when you form it and use that to lower it in.

Bake for 60 minutes to an internal temperature of 200° F/93° C. You can remove the lid for the last 15-20 minutes for a crunchier crust. Allow to cool for at least ten minutes before slicing.

Enjoy!