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Lentil bread with green lentils and seeds
Baking

Lentil bread with green lentils and seeds

A coarser lentil loaf with green lentils that keep more bite. Seeds in the batter and on top add crunch and a fuller crust.

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480 min total
10 servings
Easy

Ingredients

servings
Units
  • about 0.8 cup green lentils, dry
  • 2½ cup water for soaking
  • 2 stk eggs
  • 2 tbsp oil
  • about 0.6 cup water for the batter
  • about 0.8 cup wheat flour
  • 1.7 fl oz wholemeal wheat flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp dried thyme
  • 3 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds

Instructions

  1. 1

    Soak the lentils

    1. Put the green lentils in plenty of cold water.
    2. Refrigerate for 6–8 hours or overnight. Green lentils should be soft before blending.
    420 min
    Refrigerator
    Bowl
  2. 2

    Rinse and drain

    1. Pour off the water, rinse the lentils and drain well.
    5 min
    Room temperature
    Colander
  3. 3

    Blend and mix

    1. Blend the lentils, eggs, oil and water to a mixture with some texture. It does not need to be completely smooth.
    2. Stir in the wheat flour, wholemeal flour, baking powder, salt and thyme.
    3. Fold in 2 tbsp sunflower seeds. The batter should be thick and spoonable.
    12 min
    Room temperature
    BlenderBowlSpoon
  4. 4

    Bake

    1. Preheat the oven to 190 °C.
    2. Butter a loaf tin or line it with parchment.
    3. Pour in the batter and sprinkle with the remaining sunflower seeds and, if using, pumpkin seeds.
    4. Bake for 40–50 minutes until set in the centre. A skewer should come out without wet batter.
    50 min
    190°C
    OvenLoafPan
  5. 5

    Rest

    1. Leave the loaf in the tin for 10 minutes.
    2. Turn it out and cool on a rack before slicing.
    10 min
    Room temperature
    WireRack

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Details

Nutrition

Calories

170kcal

Protein

9g

Fat

6g

Carbs

21g

Serving Size

55g

Dietary

Allergens

GlutenEggs

Serving

Suggestions

  • • Cut thick slices for cheese or butter.

Drink Pairings

  • • tea: Tea.

Side Pairings

  • • Cheese.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: Room temperature
  • • Method: Store wrapped at room temperature.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Slice and freeze with parchment between the slices.

Reheating

  • • Toaster: Toast slices straight from the freezer. (Toast)

Tips

Preparation

  • • Green lentils should be soft to bite after soaking. Otherwise give them more time.

Cooking

  • • This loaf is denser than the red-lentil version. Judge doneness by the centre, not colour alone.

Serving

  • • It goes well with a mild cheese.

Variations

Flavor

  • Rosemary instead of thyme gives a sharper herb note.

Toppings

  • Mix sunflower and pumpkin seeds on top.

Author

C

Camilla

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Comments

Author

C

Camilla