The Nutritional Powerhouse in Bread Form
This golden-hued Lentil Bread offers a unique twist on traditional baking, harnessing the nutritional power of lentils to create a protein-rich, gluten-free loaf. Lentils provide plant-based protein, fiber, and minerals like iron and folate, while psyllium husk and turmeric add gut-health and anti-inflammatory benefits.
Ingredients
- 1 1/4 cups (250g) dried green or brown lentils
- 2 7/8 cups (680ml) water for cooking lentils
- 3.4 fluid ounces (100ml) additional water for the dough
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (20g) rice flour
- 1 teaspoon (3g) ground turmeric
- 1 tablespoon (9g) ground coriander
- 1 teaspoon (5g) baking powder
- 2 tablespoons (20g) psyllium husk
- 1/2 teaspoon salt, or to taste
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon vegetable oil for greasing the pan
- 2 tablespoons (20g) sunflower seeds, plus extra for topping
- 1 tablespoon (10g) sesame seeds, plus extra for topping
Step-by-Step Instructions
Preparing the Lentils
- Rinse lentils thoroughly under cold water.
- Cook lentils: Add to a saucepan with 2 7/8 cups water. Bring to a boil, reduce heat, and simmer for 20-25 minutes until very tender.
- Drain any excess water.
Creating the Bread Dough
- Preheat oven to 350°F (180°C) and grease a 9×5 inch loaf pan.
- Blend lentils with olive oil, additional water, and lemon juice in a food processor until smooth.
- Mix dry ingredients (rice flour, turmeric, coriander, baking powder, psyllium husk, and salt) in a large bowl.
- Combine wet and dry mixtures, then fold in sunflower and sesame seeds.
- Rest the dough for 5 minutes to let psyllium absorb moisture.
Baking the Bread
- Transfer dough to the prepared pan and sprinkle additional seeds on top.
- Bake for 50-60 minutes until firm and a knife inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely (at least 1 hour).
- Slice with a sharp serrated knife when fully cooled.
Nutritional Information and Timing
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 35 minutes
Yield: 12-14 slices
Per slice:
- Calories: 120
- Protein: 6g
- Fiber: 7g
- Iron: 15% DV
- Folate: 20% DV
Baking Tips and Tricks
- Cook lentils until very soft for the best texture
- Adjust moisture by adding water or rice flour as needed
- Tent with foil during baking if top browns too quickly
- Use a serrated knife with a gentle sawing motion to slice
Variations and Substitutions
- Add fresh herbs like rosemary or thyme
- Include spices like cayenne or cumin
- Try different seeds like pumpkin or chia
- Use red or black lentils for different flavors and textures
- Substitute canned lentils (2 1/2 cups, drained) to save time
Common FAQs
Q: How long does this bread stay fresh?
A: Up to 3 days at room temperature, 7 days refrigerated, or 3 months frozen.
Q: Is this bread suitable for toasting?
A: Yes, it toasts beautifully and develops a nutty flavor.
Q: Why is my bread crumbly?
A: Ensure it’s completely cooled before slicing and that you’ve used enough psyllium husk.
Q: Can I make this without a loaf pan?
A: Shape into a round loaf on a parchment-lined baking sheet.
Storage and Make-Ahead Tips
- Room temperature: Store in an airtight container up to 3 days
- Refrigerate: Up to 7 days
- Freeze: Slice first, place parchment between slices, freeze up to 3 months
- Serving suggestions: Toast and top with avocado, use for open-faced sandwiches, or serve with soups
This Healthy Lentil Bread combines nutritional excellence with culinary creativity, perfect for gluten-free diets or anyone looking to increase their protein intake.
