This Lentil and Seed Bread is a nutrient-packed, gluten-free bread alternative that’s perfect for those looking for a wholesome, high-fiber option. Made with lentils, sesame seeds, flax seeds, and psyllium husk, it’s packed with nutrients, rich in flavor, and has a delightful, chewy texture. It’s ideal as a base for savory toppings or as a side to your favorite dishes.
Preparation Time: 15 minutes (plus soaking and cooking time for lentils)
Cooking Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 200g (1 cup) lentils, soaked and cooked
- ½ cup water
- 40g (3 tbsp) sesame seeds
- 20g (2 tbsp) flax seeds
- 30g (¼ cup) psyllium husk
- 10g (2 tsp) baking powder
- 1 tsp sweet paprika
- 1 tsp ground coriander
- Salt to taste
- Black pepper to taste
- Dried garlic (for sprinkling)
Directions:
- Prepare the Lentils
Soak 200g lentils overnight (or for at least 4 hours) in water.
Cook the soaked lentils in salted water until soft, then drain and let them cool slightly. - Mix the Dough
In a large mixing bowl, combine the cooked lentils with ½ cup of water. Mash them slightly with a fork or potato masher, leaving some texture.
Add sesame seeds, flax seeds, psyllium husk, baking powder, sweet paprika, ground coriander, salt, and black pepper.
Mix well until a thick dough forms. - Form the Bread
Line a loaf pan with parchment paper or grease it lightly with oil.
Transfer the dough into the pan and smooth the top with a spatula.
Sprinkle dried garlic evenly on top for added flavor. - Bake
Preheat the oven to 190°C (375°F).
Bake the bread for 50-60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. - Cool and Serve
Allow the bread to cool completely in the pan before slicing.
Serve as a base for your favorite spreads, sandwiches, or alongside soups and salads.
Serving Suggestions:
- Spread with hummus or avocado for a nutrient-packed snack.
- Serve alongside creamy soups like tomato, pumpkin, or leek.
- Use as a base for an open-faced sandwich with smoked salmon or roasted vegetables.
- Top with almond butter and sliced bananas for a sweet twist.
- Pair with fresh greens and a drizzle of olive oil for a light meal.
Cooking Tips:
- Use a blender or food processor for a smoother dough if you prefer a less chunky texture.
- Psyllium husk is essential for binding; do not omit or replace it.
- Adjust the salt and spices to your taste preference.
- For a nutty flavor, toast the sesame and flax seeds before mixing them into the dough.
Nutritional Benefits:
- High in Fiber: Psyllium husk and flax seeds support digestive health.
- Rich in Protein: Lentils and seeds provide plant-based protein.
- Gluten-Free: Perfect for those with gluten sensitivities.
- Heart-Healthy: Sesame and flax seeds are rich in omega-3 and omega-6 fatty acids.
Dietary Information:
- Gluten-Free
- Vegetarian
- Dairy-Free
- High-Fiber
Nutritional Facts (per slice, assuming 10 slices):
- Calories: 120
- Protein: 6g
- Fat: 4g
- Carbohydrates: 15g
- Fiber: 6g
- Sugar: 1g
Storage:
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze slices individually wrapped for up to 3 months.
Why You’ll Love This Recipe:
- It’s incredibly filling and nutritious, thanks to the lentils and seeds.
- Gluten-free and flourless, making it suitable for various dietary needs.
- Versatile enough to pair with both savory and sweet toppings.
- Simple to make with pantry staples and minimal prep time.
Conclusion:
This Lentil and Seed Bread is a wholesome, high-fiber alternative to traditional bread that’s perfect for any meal. Packed with lentils, seeds, and spices, it’s not only delicious but also highly nutritious. Whether you’re gluten-free or just looking for a healthy bread option, this recipe is a must-try!
Frequently Asked Questions:
- Can I use green or brown lentils instead of red?
Yes, but red lentils are softer and blend more easily, creating a smoother texture. - What can I substitute for psyllium husk?
Psyllium husk is key for binding; however, ground chia seeds or flaxseed meal may work as a substitute, though the texture might vary. - Can I add other spices or herbs?
Absolutely! Fresh or dried herbs like thyme, rosemary, or oregano would be great additions. - Can I make this bread vegan?
It’s already vegan as written, with no animal-based ingredients. - Can I skip soaking the lentils?
Soaking is essential for softening the lentils and ensuring the bread binds properly. - How do I know when the bread is fully baked?
The bread is done when the top is golden brown, and it sounds hollow when tapped. - Is this bread freezer-friendly?
Yes, you can freeze slices individually wrapped for up to 3 months. - What toppings pair well with this bread?
Hummus, avocado, nut butter, roasted vegetables, or soft cheeses like goat cheese are great options. - Can I add seeds on top of the bread?
Yes, sprinkle sesame or flax seeds on top before baking for extra texture and flavor. - Can I use a different type of oil?
Yes, olive oil can be replaced with avocado oil or melted coconut oil for a different flavor.