This is my legendary recipe.
Whoever knows me from the beginning of my path already knows this insane bread.
I wrote the introduction for this recipe almost two years ago,
And for the sake of authenticity I will leave it as is.
Last Friday I went into the kitchen and like every Friday I was making a fun brunch for the three of us.
Noi brought Michael back from the kindergarten, the table was all set and waiting for them and I was creating delicacies of happiness and health.
I came home after a workout that morning and I was craving for shakshuka,
After all, tomatoes are at their peak these days and it’s required.
I made a shakshuka pan big enough for a battalion,
I got big figs from the greengrocer and I just had to make a gorgeous salad with them.
There’s nothing like the combination of blue cheese, figs and pecans – it’s a great love of mine and those figs were demanding that salad, and so it was.
Suddenly I felt like something was missing.
The main part, the bread, which most celiac people tend to miss out on.
A good bread that’ll soak all the rich and happy sauce of the shakshuka and will perfectly clean the salad and blue chees’s sauce off the plate.
I took a bowl, warmed up the oven and looked inside my flour drawer,
Have I told you about it?? It’s one of the most varied drawers you’d meet and it contains very surprising types of flour too
And then I saw one sparkling in my direction, I ground it a week before and it was spot on, my red lentil flour.
I’ve made an insane bread out of it, with a dreamy and surprising texture.
Red lentil bread, low-carb, gluten-free and one that fills your heart with joy.
I just had to share this joy and therefore this post was written so quickly.
This version has a vegan version that is pretty much perfect,
Click here to see the vegan recipe 🙂
A few single moments and you too will have an amazing red lentil bread in the oven 🙂
Happy bread days 🙂
Red Lentil Bread & Joyful Heart
- 4 eggs size M / L (For an even more puffy bread you can use 5 eggs)
- ½ cup milk non-dairy / regular milk / water
- ¼ cup coconut oil / olive oil
- 1 tablespoon maple syrup (For alternatives, have a look at “A little extra From Me”)
- 1 cup lentil flour
- 1 bag baking powder (10g)
- ½ teaspoon salt
Seasoning: Only if you like it, sometimes I use it and sometimes I don’t
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
Add-ins: you can use anything you like, anything will work :)
- 3 tablespoons sesame
- 3 tablespoons pumpkin seeds
- 3 tablespoons flax seeds
Preheat the oven to 355°F (180°C) on turbo mode and line loaf baking pan with parchment paper. I recommend choosing a big and narrow pan to create tall bread, the height of the bread is affected by the size and depth of your pan.
Put all the bread ingredients but the add-ins in the blender and mix well until forming a uniform mixture. Can also mix in a hand blender / mixer / bowl and a beater, it’s important that you mix well so there aren’t any lumps of flour left in the mixture.
In a small bowl mix all the add-ins together, take out 3 tablespoons out of the bowl and put them aside. Put the add-ins in our bread mixture and mix well.
Place the bread mixture in the loaf pan and scatter the 3 tablespoons of add-ins that we kept aside on top of the mixture evenly as topping, it’ll give us a hint on what’s hiding inside the vivacious bread that’s about to come out of our oven.
Kindly note – prior to baking create a line with a knife all through the length of the mixture. Insert the blade in the center of the mixture and move it in a straight line between both edges of the pan. Visually you would think nothing happened, but trust me it does a lot, this way the bread will rise evenly and won’t burst only in one spot. Whoever prefers not to do this can skip this part.
Put inside the oven and bake for between 25-30 minutes until a toothpick or wooden skewer inserted into the bread comes out dry.
Once the bread is ready take it out of the oven and get it out of the pan carefully. Remove the parchment paper and put the bread on a wire mesh tray and back in the oven for between 3-5 minutes to create a crisp and tasty crust (You can skip this part if you like, the bread comes out wonderful and great even without the extra baking).
A little extra from me:
- The bread can be kept slices in the fridge in a sealed dish for between 4-5 days.
- The bread can be kept sliced in the freezer. Kindly note, there should be parchment paper between each piece of bread so they won’t stick to each other, put in a sealed dish for two months in the freezer.
- I recommend toasting the bread before eating it. The tastiest way is to give it a heat stroke on a pan for 2 minutes on each side (No need to oil the pan). Of course you can also toast it in a panini press or toaster oven.
- I recommend slicing the bread after letting it cool a little.
- The mixture can also be mixed in a bowl with a beater. This option will take a little more work and longer time to mix. It’s important that the mixture will be mixed very well and won’t have any lumps in it, therefore I recommend mixing it in a blender / mixer / hand blender.
- I recommend grinding the wet ingredients together with the lentil flour. Grinding will turn the mixture smooth since lentil flour tends to turn lumpy in a wet mixture (Can be grinded in a “shake” blender or hand blender). If you do not have a blender try to mix well using a beater until the mass is uniform and smooth.
- Click here to see how to grind red lentil flour at home.
- I recommend using a loaf pan made out of steel / glass not paper or aluminum. The bread needs support and a good heat carrier inside the oven. I recommend using a big and narrow pan for a tall bread. The height of the bread will be affected by the size and depth of your pan. In case you don’t have a stiff loaf pan you can bake the bread in two disposable pans, only make sure to fill the pan up to ¾ of its height.
- The add-ins can be substituted for any add-ins you like such as flax, chia seeds, whole sesame, white sesame or sunflower seeds.
- Maple syrup can be substituted for honey. Maple syrup is dispensable for whomever wants to avoid sweeteners and substitute it for 2 tablespoons of water.
- Click here to see the vegan version of the lentil bread.
- Coconut / olive oil can be reduced to 2 tablespoons, even though I don’t recommend doing so because it’ll change the moisture inside the bread.
How to grind red lentils at home 🙂