Easy Lentil Bread A Simple Soft Healthy Everyday Bakes
Author:lilie
Total Time:55 minutes
Yield:12 slices 1x
Description
EASY LENTIL BREAD delivers a simple soft healthy loaf you can bake tonight perfect for everyday meals and a tasty easytolove staple today
Ingredients
Scale
1 cup red lentil flour
1 cup all-purpose flour (or gluten-free all-purpose blend)
2 tablespoons ground flaxseed or chia seeds
6 tablespoons water
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 tablespoons olive oil
1 tablespoon honey or maple syrup (optional)
1 cup warm water or plant milk
1 tablespoon apple cider vinegar or lemon juice
Sesame seeds (optional)
Pumpkin seeds (optional)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line with parchment.
If using flax gel, whisk together the flaxseed with 6 tablespoons warm water and let sit 5–10 minutes until thick and gel-like.
In a large bowl, whisk together the red lentil flour, all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, whisk the olive oil, honey/maple syrup (if using), warm water or plant milk, apple cider vinegar, and the flax gel (if you prepared it).
Pour the wet ingredients into the dry and stir just until combined. The batter will be thick and a touch sticky—resist overmixing for a tender crumb.
Spoon the batter into the prepared loaf pan and spread evenly. If you like, sprinkle sesame or pumpkin seeds on top for a toasty finish.
Bake for 35–45 minutes, until the top is golden and a toothpick inserted into the center comes out clean. The loaf should feel firm to the touch and sound hollow when tapped on the bottom.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. For clean slices, wait at least 30 minutes; the crumb firms as it cools.
Notes
A quick, plant-based lentil bread loaf made with red lentil flour, perfect for weeknights and toast. Easily adaptable for gluten-free and vegan variations.
