Elfriede B.
Fastest bread I've made. My son was amazed at how quick.
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Quick Lentil Bread with Eggs
A fast flour-free lentil bread made from ground lentils, eggs and psyllium with no pre-soaking. Topped with toasted seeds and sesame.
3.8(4 reviews)
15 min prep / 70 min total
80 kcal
4.5g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 160 glentils
ground
- 250 mlwater
- 1 tbspolive oil
- 2 pieceegg
- salt
- 1 tspbaking soda
- 1 tbspapple cider vinegar
- 40 gpsyllium husk
- 30 gpumpkin seeds
pan-toasted
- 30 gsunflower seeds
pan-toasted
- sesame seeds
for topping
Instructions
Grind lentils in a coffee grinder
Mix with water and olive oil
Add eggs and salt
Stir in baking soda and apple cider vinegar
Fold in psyllium and let swell 10-
Pan-toast pumpkin and sunflower seeds and fold into the dough
Transfer to an oiled loaf pan, score the top and sprinkle with sesame
Bake at 180 C for 50-
Rate This Recipe
4 reviews
Page 1 of 1, 4 reviews
Walburga S.
Slices cleanly without crumbling.
Gertrude A.
Came out flat. May not have soaked the lentils long enough. Will try again with an overnight soak.
Klara F.
Good result with minimal effort. Works well with savory toppings and stays fresh overnight. I've made it four times now — each time it comes out consistent, which I appreciate. Slice it cold from the fridge for the cleanest cuts.
