Lentil And Seed Bread

Lentil and Seed Bread

Table of Contents

- 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)

Prepare the lentils:
- Soak 200g lentils overnight (or at least 4 hours), then cook them in salted water until soft. Drain and let cool slightly.
Mix the dough:
- - In a large mixing bowl, combine the cooked lentils with ½ cup of water and mash slightly with a fork or potato masher to create a chunky mixture.
- Add 40g sesame seeds, 20g flax seeds, 30g psyllium husk, 10g baking powder, sweet paprika, ground coriander, salt, and black pepper. Stir until well combined and 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, smoothing the top with a spatula.
- Sprinkle the top with dried garlic for extra 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 bread sounds hollow when tapped.
Cool and serve:
- - Let the bread cool completely in the pan before slicing. Enjoy it as a savory base for sandwiches, toasts, or alongside soups.

- Serve with hummus, avocado spread, or your favorite nut butter.
- Pair with soups or salads for a wholesome meal.

- Use as a base for open-faced sandwiches with toppings like smoked salmon, cheese, or roasted vegetables.
- Toast slices and top with scrambled eggs for breakfast.
- Spread with butter or cream cheese for a simple, tasty snack.

- For a lighter texture, you can pulse the lentils in a food processor before mixing them into the dough.
- Let the bread cool completely before slicing to avoid crumbling.
- You can add herbs like thyme, rosemary, or oregano to the dough for extra flavor.

For a seedier texture, add extra seeds like pumpkin or sunflower seeds to the dough.
Store the bread wrapped in a clean kitchen towel to prevent it from drying out too quickly.

- High in fiber: Lentils, flax seeds, and psyllium husk contribute to a fiber-rich bread that supports digestive health.

- Protein-packed: Lentils and seeds provide plant-based protein, making this bread ideal for vegetarians.
- Rich in healthy fats: The flax and sesame seeds contain omega-3 and omega-6 fatty acids.
- Gluten-free: A great alternative for those avoiding gluten.

Low-carb: Compared to traditional bread, this recipe is lower in carbohydrates.

- Gluten-Free: Naturally gluten-free ingredients.
- Vegan: This bread is plant-based and suitable for vegans.

- High-Fiber: The combination of psyllium husk, lentils, and seeds provides a great source of fiber.
- Low-Carb: Ideal for those following a low-carb or keto diet.
- Nut-Free: This recipe contains no nuts, making it safe for nut allergies.

Refrigerator: Keep in the fridge for up to 1 week.
Freezer: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw at room temperature or toast directly from frozen.