Mixed Lentils Bread Recipe (Vegan & Gluten Free)
Mixed Lentils Bread Recipe combines wholesome lentils into a protein-rich, vegan, gluten-free loaf that's nutritious, hearty, and delicious.
Ingredients
1 cup = 250 ml
- 1 +1/2 cup - 280 grams mixed Lentils (We used Yellow Split Mung Beans, Whole Mung Beans, Red Lentils & Split Bengal Gram in no particular portion)
- 3/4 cup -180 ml water
- 2 tbsp Psyllium husk/Isabghol
- 1 tsp salt
- 2 tbsp oil
- 2 tsp baking powder
- White sesame seeds (optional)
Instructions
- Take all the lentils, wash them well and soak overnight or for 7-8 hours.
- After the said period, drain the water very well.
- Transfer the lentils in a grinder jar.
- Add water.
- Grind to a smooth homogeneous paste.
- Take the paste out in a bowl.
- Add psyllium husk, salt and oil.
- Give them a good mix.
- Rest for 5-10 minutes.
- Lastly add baking powder and mix well.
- Transfer the batter in a greased loaf pan.
- Tap the pan so that the batter levels smooth and the air bubbles get released.
- Sprinkle white sesame seeds.
- Bake in preheated oven @180°C for 60 minutes.
- Bring the pan out and let it rest for just 5-10 minutes.
- Run the knife on the edges to loosen the bread.
- Carefully take the bread out of loaf pan.
- Let the bread cool down completely on a cooling rack.
- Cut into slices.
- Enjoy.
Video
Notes
- Yellow Split Mung Beans are Yellow Moong Dal in Hindi, Whole Mung Beans are Green Moong Dal, Red Lentils are Masoor Dal and Split Bengal Gram is Chana Dal.
- You are not supposed to be strict with the lentils we have used. Use any of the lentils you have, either it be one, two, three, four or any number or any other dal in place of the mentioned one.
- Although there's no specific quantity of individual lentils mentioned, but whichever lentil you will use in high quantity, the taste of the bread will be dominated by the taste of that particular Lentil.