This recipe for lentil bread with oatmeal is a heart-healthy twist on a classic, passed down through generations. Not only is it packed with protein and fiber from the lentils and oats, but it’s also surprisingly simple to make. My grandmother swore by this recipe, and considering she lived nearly 100 years, there might be some truth to its wholesome goodness!
This recipe yields a delicious and nutritious loaf that’s perfect for a satisfying breakfast toast, a light lunch sandwich, or a healthy side dish. The accompanying yogurt sauce adds a cool and refreshing complement, with a touch of garlic and dill for extra flavor.
Ingredients:
For the Lentil Bread:
- 250 grams lentils
- 700 ml water (for soaking)
- 100 ml clean water (for blending)
- 30 ml olive oil
- 2 tablespoons rice flour
- 1 teaspoon turmeric
- 1 tablespoon ground coriander
- 5 grams baking powder
- 2 tablespoons psyllium seeds
- 2 tablespoons long-cooked oatmeal flour (you can make your own by blending rolled oats into a flour consistency)
- Salt, to taste
- 1 tablespoon lemon juice
- Vegetable oil (for greasing the loaf pan)
- A handful of sunflower seeds
- A handful of sesame seeds
For the Yogurt Sauce:
- 250 grams Greek yogurt
- 1 cucumber, finely chopped
- Fresh dill, chopped (amount to your preference)
- 2 cloves garlic, minced
- Salt, to taste
Instructions:
- Prepare the Lentils: Rinse the lentils thoroughly and then soak them in 700 ml of water for at least 8 hours, or overnight. After soaking, drain the lentils and rinse again.
- Blend the Lentils: In a blender, combine the soaked lentils with 100 ml of clean water. Blend until smooth and creamy.
- Mix the Dry Ingredients: In a large bowl, whisk together the rice flour, turmeric, ground coriander, baking powder, psyllium seeds, and oatmeal flour.
- Combine Wet and Dry Ingredients: Add the blended lentils, olive oil, lemon juice, and salt to the dry ingredients. Stir well until a thick batter forms.
- Prepare the Loaf Pan: Grease a loaf pan with vegetable oil.
- Add Seeds and Bake: Pour the batter into the prepared loaf pan. Sprinkle the top with sunflower seeds and sesame seeds. Bake in a preheated oven at 180°C (350°F) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Yogurt Sauce: While the bread bakes, combine the Greek yogurt, chopped cucumber, chopped dill, and minced garlic in a bowl. Season with salt to taste.
- Cool and Serve: Let the lentil bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy with the yogurt sauce.
More Information:
- This recipe is naturally gluten-free.
- Feel free to adjust the amount of spices (turmeric, coriander) to your preference.
- If you don’t have psyllium seeds, you can substitute with 1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water and let it sit for 5 minutes to form a gel.
- To make the bread nut-free, simply omit the sunflower seeds.
Conclusion:
This hearty lentil oat bread with its creamy yogurt sauce is a delicious and nutritious way to enjoy a loaf packed with protein and fiber. It’s easy to make, freezes well, and is sure to become a new favorite in your kitchen. So next time you’re looking for a healthy and satisfying bread option, give this recipe a try!