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Lentil bread with carrot and oats
Baking

Lentil bread with carrot and oats

Mild, moist lentil bread with grated carrot and rolled oats. It slices softly and suits breakfast or the lunchbox.

ModernEverydayLunchboxBakingBreakfastVegetarian
Shopping List
Rate:
300 min total
10 servings
Easy

Ingredients

servings
Units
  • about 0.8 cup red lentils, dry
  • 2⅛ cup water
  • 2 stk egg
  • 2 tbsp oil
  • about 0.4 cup milk
  • 1 stk carrot
  • about 0.4 cup rolled oats
  • about 0.6 cup wheat flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • ½ tsp ground cinnamon

Instructions

  1. 1

    Soak the lentils

    1. Put the dry red lentils in cold water.
    2. Leave them in the fridge for 4–5 hours.
    240 min
    Refrigerator
    Bowl
  2. 2

    Rinse and prep

    1. Pour off the water, rinse the lentils and let them drain.
    2. Grate the carrot finely.
    8 min
    Room temperature
    ColanderGrater
  3. 3

    Blend and stir

    1. Blend the lentils, eggs, oil and milk until smooth.
    2. Stir in the carrot, oats, flour, baking powder, salt and cinnamon if using.
    3. The batter should be thick. Add 1–2 tbsp flour if the carrot makes it too wet.
    10 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 a little oats.
    4. Bake for 40–50 minutes until the centre is set.
    50 min
    190°C
    OvenLoafPan
  5. 5

    Rest

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

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Details

Nutrition

Calories

155kcal

Protein

7g

Fat

5g

Carbs

21g

Serving Size

55g

Dietary

Allergens

GlutenEggsMilk

Serving

Suggestions

  • • Slice for breakfast or the lunchbox.

Drink Pairings

  • • Coffee: Coffee.

Side Pairings

  • • Butter.

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 from the freezer or at room temperature. (Toast)

Tips

Preparation

  • • Press a little moisture out of the carrot if it is very juicy.

Cooking

  • • The carrot keeps the loaf moist. Check the centre carefully.

Serving

  • • It works with savoury toppings and with a little butter.

Variations

Flavor

  • Without cinnamon the loaf stays more neutral with cheese and toppings.

Toppings

  • A sprinkle of oats on top.

Author

C

Camilla

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Comments

Author

C

Camilla