Grandma’s Lentil Bread Recipe
There’s something truly special about homemade bread, and if you’re looking to try a unique twist, Grandma’s Lentil Bread will surely delight your taste buds. This bread is hearty, nutritious, and full of flavor. Its lovely texture comes from a blend of lentils, pumpkin seeds, and spices, making it a fantastic choice for health-conscious eaters or anyone simply looking to experiment with something a bit different. Perfect for sandwiches or toasted with a bit of butter, it’s a versatile addition to your meal repertoire.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: Approximately 8 slices
- Estimated Calories: About 120 calories per slice
Ingredients
- 200 g red lentils (1 cup), soaked
- 120 ml water (½ cup)
- 30 ml olive oil (2 tablespoons)
- 1 tablespoon lemon juice
- Salt to taste
- ½ teaspoon dried garlic
- 50 g psyllium husk (½ cup)
- 1 teaspoon baking powder
- 30 g pumpkin seeds (2 tablespoons), toasted and chopped
- Coriander seeds for decoration
- Olive oil for brushing
- 100 g green buckwheat (¾ cup), ground
- 100 g red lentils (½ cup), ground
- 30 g sunflower seeds (2 tablespoons), toasted
- 30 g flaxseeds (3 tablespoons)
- 360 ml water (1½ cups total)
Instructions
- Drain the soaked lentils and blend them with 120 ml water until you have a smooth puree.
- Add the olive oil, lemon juice, salt, dried garlic, psyllium husk, baking powder, and chopped toasted pumpkin seeds.
- Mix everything well until you form a thick dough.
- Shape the dough into bars on a lined baking sheet.
- Lightly brush the tops with olive oil and sprinkle with coriander seeds.
- Bake in a preheated oven at 200°C (392°F) for 25 minutes.
- Allow the bread to cool before slicing.
Why This Recipe Works
This recipe makes great use of red lentils, which not only add protein but also create a tender and moist bread. The combination of ground grains and seeds offers a nutty flavor and elevates the texture, while the psyllium husk acts as a binder, giving the bread structure without the need for traditional flour.
Serving Ideas
Grandma’s Lentil Bread is perfect for sandwiches filled with your favorite veggies or spreads, but it also shines when served warm with a pat of butter or a drizzle of olive oil. Pair it with a fresh salad for a hearty lunch or slice it for an afternoon snack.
Helpful Tips
- For a savory variation, consider adding herbs like rosemary or thyme to the dough for extra flavor.
- Make sure to soak your lentils long enough to soften them for easier blending.
- Store leftover bread in an airtight container to keep it fresh for longer.
- This bread also freezes well; simply wrap tightly in plastic and then foil to prevent freezer burn.
- Feel free to experiment with different seeds or grains depending on what you have on hand.
FAQ
Q: Can I use different kinds of lentils?
A: Yes, but red lentils work best for this recipe as they blend smoothly and create a softer texture.
Q: Is there a gluten-free version?
A: This recipe is gluten-free as it uses buckwheat instead of traditional flours.
Q: How should I store the bread?
A: Keep it in an airtight container at room temperature for a few days, or freeze for longer storage.
Q: Can I adjust the seasoning?
A: Absolutely! Feel free to add more herbs or spices to suit your taste preferences.
Give Grandma’s Lentil Bread a try; it’s a deliciously nutritious option that satisfies any bread lover. You might just find that it becomes a staple in your kitchen, too!
Lentil Bread
This hearty and nutritious lentil bread is perfect for sandwiches or toasted with butter, providing a unique twist on traditional bread recipes.
Main ingredients
- 200 g red lentils, soaked
- 120 ml water (for blending the lentils)
- 30 ml olive oil (plus extra for brushing)
- 1 tablespoon lemon juice
- Salt (to taste)
- ½ teaspoon dried garlic
- 50 g psyllium husk
- 1 teaspoon baking powder
- 30 g pumpkin seeds, toasted and chopped
- Coriander seeds (for decoration)
- 100 g green buckwheat, ground
- 100 g red lentils, ground
- 30 g sunflower seeds, toasted
- 30 g flaxseeds
- 360 ml water (total) (includes the 120 ml used for blending)
Preparation
- Drain the soaked lentils and blend them with 120 ml water until you have a smooth puree.
- Add the olive oil, lemon juice, salt, dried garlic, psyllium husk, baking powder, and chopped toasted pumpkin seeds.
- Mix everything well until you form a thick dough.
- Shape the dough into bars on a lined baking sheet.
- Lightly brush the tops with olive oil and sprinkle with coriander seeds.
Baking
- Bake in a preheated oven at 200°C (392°F) for 25 minutes.
- Allow the bread to cool before slicing.
For a savory variation, consider adding herbs like rosemary or thyme to the dough for extra flavor. Make sure to soak your lentils long enough to soften them for easier blending. Store leftover bread in an airtight container to keep it fresh for longer. This bread also freezes well; simply wrap tightly in plastic and then foil to prevent freezer burn. Feel free to experiment with different seeds or grains depending on what you have on hand.
