Life Changing Bread Recipe

Are you still looking for an easy, whole food, gluten free, fiber rich, protein rich bread that you can quickly make at home? Well look no further! This bread made with lentils and quinoa fits the bill. Everyone I’ve shared it with so far loves it and makes it regularly! It really does have a bread-like texture and neutral flavor. Best of all, thanks to the fiber and protein, it’s very filling! The psyllium husk powder, which in addition to filling you up, has a beneficial effect on digestion and elimination. I stumbled up on the original recipe video on YouTube and tweaked it for months. Finally it’s worthy of sharing with you! Let me know how you like it!

Lentil Quinoa Bread

1½ cup split red lentils

½ cup raw quinoa

1 cup unsweetened, plain, unsweetened, plant-based milk

1 Tbsp apple cider vinegar

2 Tbsp olive or avocado oil

1 tsp sea salt

1 Tbsp maple syrup

2 tsp baking powder

3 Tbsp psyllium husk powder

Soak lentils and quinoa at room temperature for 8 hours (or more). Drain and rinse well.

Preheat the oven to 350 degrees.

Blend lentil quinoa mixture with the milk, apple cider vinegar, oil, sea salt, and maple syrup. Blend until smooth. Add the baking powder and psyllium husk powder and blend until just combined. Let the dough rest for 15 mins (or more).

Wet your hands and gently roll into 7 or 8 small loaves and place on parchment paper on a baking sheet. (You could instead use a big spoon to drop the dough onto the prepared baking sheet – it will still bake fine but might not have a smooth exterior.)

Bake at 350 degrees for 30 minutes. Place the loaves on a rack to cool.

Enjoy as a snack, as a sandwich, or toast and add your favorite toppings.

Notes

Technically, you can soak the lentils and quinoa for as little as 4 hours, but I find a longer soak (like 8 hours) removes all hint of lentil flavor. I find it easy to soak them overnight and make the bread anytime the next day. A couple of times I even soaked it for two days by accident.

You could add your favorite dried herbs to the recipe for extra flavor.

Note on milk – All the plant milks I’ve tried worked well, but it’s possible that different milks will produce a different texture depending on thickener or emulsifier ingredients. I only mention it because if you, like me, want to make this bread all the time, you could experiment with different milks and note which one works best for you. I would just be sure to use unsweetened and unflavored.

I wet my hands before rolling the dough because it can be sticky which causes the rolls not to be perfectly smooth.

Here’s the original recipe video for credit and reference – https://youtube.com/watch?v=ehAVvVzwdL0&si=vhwyYhayqoxyygd8