Flourless lentil bread and no knead.
Can you believe that you don’t need flour to prepare this bread?
You just need simple dry lentils and a few other ingredients to prepare this very filling protein bread, perfect for celiacs as it contains no gluten.
This bread is a perfect base for bruschetta or to consume during meals, and if stored correctly, it will stay soft for 5/6 days.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10 1/2 oz dry lentils
- as needed water (for soaking)
- 2/3 cup water (warm for the dough)
- 1 packet dry yeast
- 2 tbsp extra virgin olive oil
- 1 tsp sugar
- 1 tsp salt
- as needed poppy seeds
Tools
- Bowl
- Blender
- Loaf Pan
- Parchment Paper
Steps
Place the dry lentils in a bowl and cover them with water. Let them soak for at least 8 hours or overnight.
After soaking, drain the lentils and rinse them under running water.
In a glass, dissolve the yeast and sugar in a little warm water, mix well and let it sit for a few minutes.
Transfer the lentils into the jug of a blender, add 2/3 cup of warm water, dissolved yeast with sugar, extra virgin olive oil, and salt.
Blend until you get a soft and quite liquid dough. Pour it into the loaf pan (better if lined with parchment paper), cover it with a cloth, and let it rest for 30 minutes.
Meanwhile, preheat the oven to 355 degrees Fahrenheit.
Before baking the bread, if you like, sprinkle poppy or sesame seeds, then bake for 45 minutes.
Our protein bread made from lentils without flour is ready.
Take it out and let it cool.
Enjoy your meal.
Storage and advice …
Store wrapped in a cloth or in a bread bag
Consume within 4/5 days.
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