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Lentil bread with red lentils
Baking

Lentil bread with red lentils

A moist sandwich loaf from soaked red lentils, eggs and wheat flour. It rises with baking powder, tastes mild and is good sliced for butter, cheese or alongside a tart.

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Rate:
300 min total
8 servings
Easy

Ingredients

servings
Units
  • about 0.8 cup red lentils, dry
  • 2⅛ cup water
  • 2 stk eggs
  • 2 tbsp oil
  • about 0.4 cup milk
  • about 0.8 cup wheat flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • 1 tbsp sesame seeds or sunflower seeds

Instructions

  1. 1

    Soak the lentils

    1. Put the dry red lentils in a bowl with plenty of cold water.
    2. Refrigerate for 4–5 hours.
    240 min
    Refrigerator
    Bowl
  2. 2

    Rinse and drain

    1. Pour off the water.
    2. Rinse the lentils well under cold water and drain in a colander.
    5 min
    Room temperature
    Colander
  3. 3

    Blend the batter

    1. Blend the lentils, eggs, oil and milk to a fairly smooth mixture.
    2. Stir in the flour, baking powder, salt and, if using, garlic powder and oregano.
    3. The batter should be thick like a stiff cake batter. If very stiff, add 1–2 tbsp water. If too wet, add a little extra flour.
    10 min
    Room temperature
    BlenderBowlSpoon
  4. 4

    Shape and bake

    1. Preheat the oven to 190 °C (conventional).
    2. Butter a small loaf tin or line it with parchment.
    3. Pour the batter into the tin and optionally sprinkle with sesame, sunflower seeds or oats.
    4. Bake for about 35–45 minutes until a knife or skewer inserted in the centre comes out without wet batter.
    45 min
    190°C
    OvenLoafPan
  5. 5

    Rest before slicing

    1. Leave the loaf in the tin for 10 minutes.
    2. Turn it out and slice while still warm, or cool a little longer on a rack.
    10 min
    Room temperature
    WireRack

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Details

Nutrition

Calories

160kcal

Protein

8g

Fat

5g

Carbs

20g

Serving Size

55g

Dietary

Allergens

GlutenEggsMilk

Serving

Suggestions

  • • Cut thick slices while the loaf is still warm.

Drink Pairings

  • • tea: Mild tea.

Side Pairings

  • • Butter.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: Room temperature
  • • Method: Store wrapped in a clean tea towel or bread bag 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 or at room temperature. (Toast)

Tips

Preparation

  • • Soak the lentils well before blending. Otherwise the mixture stays grainy.

Cooking

  • • Check the centre with a skewer. It may be slightly moist but not wet with batter.

Serving

  • • It goes well with butter while still warm.

Variations

Flavor

  • Thyme instead of oregano gives a rounder herb note.

Method

  • You can also divide the batter into muffin tins. Bake for about 20–25 minutes then.

Toppings

  • Oats on top give a soft crust.

Author

C

Camilla

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Comments

Author

C

Camilla