If you're like me and love having some bread with your meals, this easy and much healthier option is perfect for you: make your own lentil bread! It's much easier than you think, and you'll end up with a REAL whole bread, with a lower glycemic index and a bunch of proteins. This recipe is a great alternative to traditional bread, offering better nutrient content and a homemade touch.
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Soak the lentils for at least 4 hours to improve digestion and nutrient absorption.
Pour the lentils, olive oil, salt, and flaxseed into a blender.
Blend the mixture and slowly add the water until smooth. Add more water if needed. Optionally, add spices like turmeric for color or cinnamon for a spicier note.
Transfer the blended mixture to a mixing bowl, add the corn starch and flour, and combine well. Then mix in baing powder
Preheat the oven to 180°C and bake the mixture for 45-50 minutes.
Let the bread cool and enjoy it just like any other kind of bread.
Adapt the quantity of salt to your liking.
Experiment with spices like turmeric or cinnamon for added color and flavor.
Ensure the lentils are soaked properly for better digestion and smoother blending.
Can I use a different type of flour?
Yes, you can experiment with different flours, but it may slightly alter the texture and taste of the bread.
How long can I store lentil bread?
Lentil bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze lentil bread?
Yes, you can freeze lentil bread. Slice it beforehand for easier thawing and use within 1-2 months.
What spices work well in this recipe?
Turmeric and cinnamon are great options for adding color and flavor, but you can also try cumin, paprika, or mixed herbs.
Can I skip the corn starch?
Corn starch helps bind the ingredients and improve the texture, but you can substitute it with arrowroot powder or tapioca starch if needed.
