Lentil bread is a flourless, egg free, gluten free loaf made from raw lentils ground into flour at home, toasted in the oven, and leavened with dry yeast. It takes about 3 hours including rising time and 45 minutes of oven time, and makes 6 servings.
It is a good option for vegans and anyone avoiding gluten, with a nutty flavor, plenty of plant protein and fiber, and only four ingredients.
How to Make Lentil Bread Without Flour?
Lentil bread is made by grinding raw lentils into a fine flour in a blender, toasting the flour in the oven, mixing it with yeast, salt, and warm water into a dough, letting it rise for an hour, and baking it as a round or in a loaf pan.
Nutritional Information
Each serving of lentil bread contains approximately 190 kcal, 12 g of protein, 1 g of fat, 0 mg of cholesterol, 35 g of carbohydrates, 1 g of sugars, 5 g of fiber, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Lentil Bread Recipe
Preparation: 3 hours
Cooking: 45 minutes
Servings: 6
Ingredients
- 500 g of raw lentils
- 400 ml of warm water
- 5 g of dry yeast
- Fine salt
Instructions
- Preheat the oven to 180°C (356°F) for at least 10 minutes. Put the lentils in a blender or food processor and blend for a few seconds until you get a fine, even flour.
- Spread the lentil flour evenly on a baking tray and toast it in the preheated oven for 20 minutes, stirring with a spoon every 5 minutes so it toasts evenly. Remove from the oven, sift, and let it cool.
- In a large bowl, combine 350 g of the lentil flour with the yeast and a pinch of salt. Add the warm water little by little while mixing until you get a cohesive dough. Cover with a clean cloth and let it rest for an hour, or until it doubles in size.
- Turn the dough out onto a clean surface, shape it into a ball, flatten it gently, and score a shallow crisscross pattern on top. You can also bake it in a rectangular loaf pan. Bake for 30 to 40 minutes, then let it cool on a wire rack.
Additional Tips
Add a little acid
Add a tablespoon of apple cider vinegar or lemon juice to the dough. The acid helps activate the yeast and improves the structure, giving a more elastic crumb and better volume.
Use a binder for more rise
Gluten free breads are naturally dense. Add 1 to 2 tablespoons of psyllium husk for every 350 g of lentil flour for better volume.
Save the leftover flour
The recipe uses 350 g of the 500 g of lentil flour. Keep the rest in an airtight jar to thicken soups or to start your next loaf.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Psyllium husk | Xanthan gum | ½ teaspoon per recipe | Neutral flavor, good structure |
| Psyllium husk | Flax egg | 1 tablespoon ground flax + 3 tablespoons water | Nutty, adds fiber |
| Brown lentils | Red lentils | 1:1 | Milder, lighter color |
| Lemon juice | Apple cider vinegar | 1:1 | Same effect on the crumb |
Frequently Asked Questions (FAQs)
1. Do I really need to toast the ground lentils?
Toasting dries out the residual moisture of the legume, which improves the texture of the bread and keeps the dough from turning wet and heavy. It also reduces the raw bean flavor.
2. Why is my lentil bread dense or not rising?
This is common in gluten free breads, due to inactive yeast and the lack of elasticity without gluten. For better volume, add 1 to 2 tablespoons of psyllium husk for every 350 g of lentil flour.
3. What can I use instead of psyllium husk?
Use xanthan gum, about ½ teaspoon per recipe, or ground flax or chia seeds soaked in water as a flax egg.
4. Can I make the dough in a bread machine?
Yes, the mixing stage can be done in a bread machine. However, toasting the flour and the first one hour rise should be done outside the machine.
Benefits of Lentils
Lentils are an excellent source of protein, fiber, and vitamins, and are good for digestive health and weight management. Their low cost and versatility make them an affordable, healthy staple, and in this bread they replace wheat flour entirely.
What Is Lentil Bread?
Lentil bread is a legume based bread that has become popular among people who avoid gluten or eggs. Unlike breads made with store bought lentil flour, this version starts from whole raw lentils, so you control the grind and the toasting.
Did You Know?
Lentils are among the oldest cultivated crops, domesticated in the Near East thousands of years ago, and they are a staple food in cultures from India to the Mediterranean and South America.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Homemade Lentil Salad Recipe
- Homemade Rice with Lentils Recipe
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