Description
This Red Lentil Quinoa Bread is a wholesome and gluten-free loaf, packed with protein-rich red lentils and nutrient-dense quinoa. Perfect for those seeking a nutritious, grain-free alternative, this bread combines the natural earthiness of lentils and quinoa with the gentle rise from instant yeast. Moist and tender, it is dairy-free and made with psyllium husk for fiber and structure, making it a great choice for vegan and gluten-sensitive diets.
Ingredients
Scale
Dry Ingredients
- 1.5 cups dry split red lentils
- 0.5 cups dry quinoa
- 1 tbsp instant dry yeast
- 2 tbsp whole psyllium husk
- 1 tsp sea salt flakes
Wet Ingredients
- 3 tbsp dairy-free yogurt (or substitute 2 tbsp olive oil)
- 1.25 cups water
Instructions
- Soak the Lentils and Quinoa: Thoroughly rinse the split red lentils and quinoa to remove any residue. Transfer them to a large bowl, cover with cold water, and soak in the refrigerator for 6 to 12 hours. After soaking, drain thoroughly and let them sit in a sieve for 10 minutes to remove excess water, which could affect the bread’s texture.
- Blend the Ingredients: In a high-speed blender, combine the soaked lentils and quinoa, instant dry yeast, dairy-free yogurt (or olive oil), psyllium husk, sea salt, and 1.25 cups of water. Blend the mixture until it becomes a smooth, thick batter.
- Prepare for Rising: Line a 9.5 x 5 x 2.5-inch loaf pan with baking paper. Pour the blended mixture into the pan and let it rest uncovered for 30 minutes to begin the rising process.
- Preheat the Oven: Set your oven to 350°F (180°C) fan forced, placing a metal tray on the bottom rack to help distribute heat evenly and create a better baking environment.
- Bake the Bread: Place the loaf pan on the preheated metal tray and bake for 50 minutes. Avoid opening the oven door during baking to maintain temperature and ensure proper cooking.
- Cool and Store: Immediately remove the bread from the pan and baking paper once taken out of the oven. Transfer it onto a cooling rack and allow it to cool completely before slicing. Store the cooled bread in an airtight container for 3 to 4 days to maintain freshness.
Notes
- Ensure lentils and quinoa are well-drained to prevent soggy bread.
- You can substitute dairy-free yogurt with olive oil if preferred.
- Do not open the oven door while baking to maintain oven temperature and ensure even cooking.
- This bread is best consumed within 3 to 4 days when stored airtight.
- Using a high-speed blender is recommended for a smooth batter consistency.
- Prep Time: 15 minutes plus 6-12 hours soaking time
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Keywords: Red Lentil Bread, Quinoa Bread, Gluten-Free Bread, Vegan Bread, Dairy-Free Bread, Psyllium Husk Bread, Healthy Bread Recipe
