Grandma’s Hearty Lentil Oat Bread with Refreshing Yogurt Sauce

Grandma’s Hearty Lentil Oat Bread with Refreshing Yogurt Sauce

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:

1. 1. 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.
   2. Blend the Lentils: In a blender, combine the soaked lentils with 100 ml of clean water. Blend until smooth and creamy.
   3. Mix the Dry Ingredients: In a large bowl, whisk together the rice flour, turmeric, ground coriander, baking powder, psyllium seeds, and oatmeal flour.

1. 1. 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.
   2. Prepare the Loaf Pan: Grease a loaf pan with vegetable oil.
   3. 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.

1. 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.
2. 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.