Transform your bread experience with this protein-packed, gluten-free loaf that combines the wholesome goodness of lentils with crunchy seeds. Perfect for those following a gluten-free diet or anyone looking to add more nutrients to their daily meals.
Ingredients
For one loaf (12 slices):
- 160g (¾ cup) lentils, ground into flour
- 240ml (1 cup) water
- 15ml (1 tablespoon) olive oil
- 2 large eggs, room temperature
- Salt to taste (suggested: ½ teaspoon)
- 5g (1 teaspoon) baking soda
- 15ml (1 tablespoon) apple cider vinegar
- 40g (4 tablespoons) psyllium seeds
- 30g (¼ cup) pumpkin seeds
- 30g (¼ cup) sunflower seeds
- Extra oil for greasing the pan
Instructions
Preparation Phase (10 minutes)
- Preheat oven to 180°C (350°F)
- Grease a 9×5 inch (23×13 cm) loaf pan and line with parchment paper
- If starting with whole lentils, grind them into a fine flour using a high-powered blender or food processor
Mixing Phase (15 minutes)
- In a large mixing bowl, combine ground lentils and water, stirring until smooth
- Add olive oil, eggs, and salt; whisk until well combined
- In a separate small bowl, mix baking soda with apple cider vinegar (it will foam)
- Quickly fold the baking soda mixture into the lentil batter
- Add psyllium seeds and stir thoroughly
- Fold in pumpkin and sunflower seeds, reserving a few for topping
Baking Phase (35-40 minutes)
- Pour batter into prepared loaf pan
- Smooth the top with a spatula
- Sprinkle reserved seeds on top
- Bake for 30-40 minutes until:
- A toothpick inserted comes out clean
- The top is golden brown
- The bread feels firm when gently pressed
- Let cool in pan for 10 minutes
- Remove from pan and cool completely on a wire rack before slicing
Nutritional Information (per slice)
- Calories: 120
- Protein: 6g
- Carbohydrates: 12g
- Fiber: 4g
- Healthy Fats: 7g
- Iron: 2mg
- Magnesium: 45mg
Timing
- Prep Time: 25 minutes
- Bake Time: 35-40 minutes
- Cooling Time: 30 minutes
- Total Time: 1.5 hours
Pro Tips and Tricks
- Grind lentils when they’re completely dry for best results
- Let batter rest for 5 minutes after mixing to allow psyllium to absorb moisture
- Tap pan gently on counter before baking to remove air bubbles
- Check bread at 30 minutes to prevent over-baking
- Store bread wrapped in a clean kitchen towel to maintain crust texture
Variations and Substitutions
- Different Lentils: Red, green, or brown lentils work well
- Seed Options: Add sesame seeds or flax seeds
- Flavor Additions:
- Italian herbs and garlic
- Caraway seeds and onion powder
- Rosemary and olive
- Egg Replacer: Use flax eggs for vegan version (2 tablespoons ground flax + 6 tablespoons water)
Common FAQs
Q: How long does this bread stay fresh?
A: It keeps for 3-4 days at room temperature, up to a week in the refrigerator, and 3 months in the freezer.
Q: Can I use pre-ground lentil flour?
A: Yes, use the same weight measurement for consistent results.
Q: Why is my bread dense?
A: This is naturally denser than wheat bread. Ensure your baking soda is fresh and don’t skip the vinegar for best rise.
Q: Can I toast this bread?
A: Yes, it toasts beautifully and develops a nutty flavor.
Storage and Make-Ahead Tips
Storage Methods
- Room Temperature: 3-4 days wrapped in cloth or paper
- Refrigerator: Up to 1 week in airtight container
- Freezer: Up to 3 months, sliced and wrapped
Make-Ahead Options
- Grind lentils in advance and store in airtight container
- Mix dry ingredients ahead of time
- Pre-measure seeds and store until needed
Serving Suggestions
- Toast and top with avocado
- Use for open-faced sandwiches
- Serve alongside soups and stews
- Perfect base for nut butter and jam
- Excellent for healthy breakfast toast
This innovative bread alternative offers a protein-rich, flourless option that’s perfect for health-conscious individuals, those with gluten sensitivities, or anyone looking to diversify their bread choices. Its hearty texture and nutty flavor make it a satisfying addition to any meal.
