mins
Serves 12
Red Lentil Bread
I do love making bread out of unusual ingredients. But only if they still taste amazing, and I’m making an actual improvement to their nutritional profile and making them more supportive to our health. This is a take on my red lentil bagels which went viral.
Lentils are a healthy protein and carbohydrate food rolled into one. I’ve refined the flavour, by switching out the bicarbonate of soda for baking powder which gives a smoother flavour. It rises just like real bread and is a perfect loaf that contains more protein and more fibre than regular bread.
This loaf contains double the fibre of sourdough, it is high in protein, blood sugar stabilising and fills you up for longer.
6g Protein
5g Fibre
3 Plant Points
Ingredients
Soak overnight:
300g dried red lentils
300ml water
The next day:
35g psyllium husk
2 tablespoons extra virgin olive oil
2 level teaspoons baking powder
2 tablespoons lemon juice or vinegar
1/2-1 level teaspoon sea salt flakes
220-250ml water
black and white sesame seeds (optional)
Method
- Soak the dried lentils and water in a covered bowl overnight. They should have absorbed all of the water and doubled in weight.
- The next day – turn the oven to 200C (convection oven). Add all the other ingredients to a food processor. Add 200mls of water and build up slowly. The psyllium husk will continue to thicken the mixture. Process at high-speed until the dough is smooth and there are no signs of lentil pieces left. If the dough is too wet, it may not cook through – too dry and it will be too crumbly.
- Add some more psyllium husk if the mixture is too wet and allow to sit for 10 minutes.
- Allow the mixture to stiffen up slightly, it should have the texture of Play-Doh. Form into a round shape and score the top into a cross. Sprinkle with seeds (I used black and white sesame seeds)
- Bake for 1 hour – 1 hour 15 minutes until completely cooked through.
Storage: Store in an airtight container and consume within 4 days. Can be sliced and frozen for up to 2 months.
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