Homemade Lentil Bread: A Nutrient-Rich, Gluten-Free Family Recipe Ingredients

For the Bread:

• Split lentils: 1½ cups (11 oz | 300g)
• Raw quinoa: ½ cup (3.5 oz | 100g)
• Plant-based milk: 1¼ cups (11 fl oz | 300ml)
• Apple cider vinegar: 1 tablespoon
• Oil: 2 tablespoons (plus extra for spraying/drizzling)
• Psyllium husk: 3 tablespoons
• Baking powder: 2 teaspoons
• Salt: to taste
• Water: for soaking

Instructions

Preparation Phase (4 hours + 15 minutes)

1. Combine split lentils and raw quinoa in a large bowl
2. Cover with plenty of water and let soak for 4 hours
3. After soaking, thoroughly rinse and drain the lentils and quinoa
4. Transfer the soaked mixture to a large bowl

Making the Dough

1. In a high-powered blender, combine:

• Soaked lentils and quinoa
• Plant-based milk
• Apple cider vinegar
• Oil

1. Blend until completely smooth (a stationary blender is recommended for optimal texture)
2. Transfer the blended mixture to a large mixing bowl
3. Add psyllium husk, baking powder, and salt
4. Mix thoroughly until well combined
5. Let the dough rest for 15 minutes to allow the psyllium husk to absorb moisture

Shaping and Baking

1. Preheat your oven to 350°F (180°C)
2. Line a baking tray with parchment paper
3. With wet hands, shape the dough into equal-sized rolls
4. Place the rolls on the prepared baking tray, leaving space between each
5. Spray or drizzle the tops with oil
6. Bake for 30 minutes until golden brown and cooked through

Nutritional Information (per roll, approximate)

• Calories: 180
• Protein: 8g
• Carbohydrates: 25g
• Fiber: 6g
• Fat: 5g
• Iron: 3mg
• Calcium: 60mg

Time Requirements:

• Prep Time: 4 hours 20 minutes (including soaking)
• Active Time: 20 minutes
• Baking Time: 30 minutes
• Total Time: 4 hours 50 minutes

Pro Tips and Tricks

1. Perfect Texture: For the smoothest texture, use a high-powered stationary blender and blend the mixture for at least 2-3 minutes.
2. Moisture Balance: If the dough seems too wet after resting, add an extra teaspoon of psyllium husk. If too dry, add plant milk one tablespoon at a time.
3. Shaping Success: Keep a small bowl of water nearby when shaping the rolls. Wet hands prevent the dough from sticking and create a smoother surface.
4. Even Baking: Make rolls of similar size to ensure even baking. Using an ice cream scoop can help maintain consistency.
5. Crust Development: For a crispier crust, spray with water instead of oil before baking.

Variations and Substitutions

1. Seed Variations:

• Add 2 tablespoons of sunflower or pumpkin seeds to the dough
• Top with sesame or poppy seeds before baking

1. Flour Alternatives:

• Replace psyllium husk with equal amounts of ground chia seeds or ground flax seeds
• Use different lentil varieties (red, green, or brown) for varying flavors

1. Milk Options:

• Any plant-based milk works (almond, soy, oat, or coconut)
• Adjust liquid amount slightly based on milk consistency

1. Flavor Additions:

• Add 1 teaspoon of herbs (rosemary, thyme, or oregano)
• Include 1 clove of minced garlic
• Sprinkle with nutritional yeast for a cheesy flavor