Healthy lentil bread with 100 % whole food, whole grain ingredients, and no oil, eggs, wheat flour, or yeast, resulting in a vegan, gluten-free high protein bread that contains a whopping 12 g protein per slice!
Healthy High Protein Bread
I love bread, even while avoiding gluten (which is where this traditional gluten-free loaf and gluten-free baguette come in). For the past 10 years, I have also been regularly making this high-protein bread with lentils, which my partner, in particular, adores. This recipe eliminates almost all ’empty calories’ (I’m looking at you AP flour). I believe, this is the healthiest bread that I created so far (while still being delicious) and therefore, I want to share the recipe with you.
With a combination of lentils, ground oats, chickpea flour, and seeds, this healthy bread is packed with wholesome ingredients that will truly nourish your body while still providing a delicious loaf for sandwiches, toasting, and dipping. Honestly, it’s so good, I should sell it!
Best of all, since this bread recipe is both gluten and yeast-free, it is super low effort. Instead of kneading, proofing, rising, shaping, etc., all you need is to combine the ingredients into a batter and pour it into the pan – easy!
What Makes This Lentil Bread Healthy?
Looking at the protein bread recipe as a whole, I made it my mission to eliminate ‘empty calorie’ ingredients for whole food, whole grain, nourishing ingredients, including:
Lentils: This modest pulse is rich in dietary fiber, protein, polyphenols (which are antioxidant and anti-inflammatory), and several vitamins and minerals. These include iron, magnesium, potassium, and B vitamins, which are beneficial for blood pressure, cholesterol, and overall heart health.
Ground oats/ oat flour (GF, if needed): Similar to lentils, oats are packed with dietary fiber, polyphenols, and protein along with carbs, to keep you satiated for longer. They’re also loaded with numerous vitamins, minerals, and antioxidants. These include several B vitamins, manganese, magnesium, copper, iron, zinc, folate, etc. The combination is beneficial for cholesterol, blood sugar levels, digestive health, etc.
Chickpea flour: This unrefined flour is mild and nutty, and fiber, protein, and nutrient-packed. It contains high folate levels (100% per cup) and manganese, copper, phosphorus, iron, and thiamine (all above 25% RDI). More so, like the above, chickpea flour is packed with polyphenols to rid your body of harmful free radicals and keep various diseases at bay. It’s also far more satiating than regular wheat flour.
More so, this bread is oil-free, egg-free, dairy-free, gluten-free, yeast-free, and contains several amino acids – yet it is also absolutely packed with flavor!
The Ingredients & Substitutes
- Dried Lentils: I usually use green or brown lentils. A reader reported that the bread also turns out great with red lentils. Please soak the lentils for at least 2 hours or overnight.
- Water: You can use filtered or tap water (the latter depends on where you’re based).
- Oat flour: You can easily make your own by grinding rolled oats (regular or gluten-free) in a blender or electric coffee/spice grinder into a floury consistency for this high fiber bread.
- Chickpea flour: Alternatively, rice flour works well. You may also use quinoa flour, buckwheat flour, or sorghum flour, though I haven’t tried.
- Psyllium husk powder: This ingredient mimics gluten in gluten-free baked goods and plays a major role in helping the gluten-free protein bread rise.
- Seeds: I used a combination of pumpkin seeds and sunflower seeds. However, you can use any seeds (including hemp seeds) or chopped nuts (like walnuts) of your choice. Add an extra two tablespoons to top the fitness bread if preferred. You could also mix chia and flax seeds into the dough.
- Baking soda: This simple protein bread recipe is a type of soda bread, using baking soda in place of yeast to provide lift and texture.
- An Acid: Use apple cider vinegar or lemon juice.
- Salt: To enhance the overall flavor of the lentil bread.
Optional Additions:
I’ve kept the ingredients for this high protein bread recipe basic, as I would for standard sandwich bread. However, feel free to play around with add-ins, including:
- Herbs: Fresh or dried herbs are a simple way to boost flavor in any bread. Use individual herbs (like rosemary, thyme, sage, etc.) or blends like Italian seasoning.
- Spices: Onion powder, garlic powder, and red pepper flakes are all ways to add subtle depth of flavor to make the best whole grain bread ever. Nutritional yeast will help add a slightly nutty, cheesy, umami-rich flavor.
- ‘Sun-dries’: Like sun-dried tomatoes, olives, roasted onion, roasted garlic, finely chopped jalapeños/chilis, etc.
- Sweetener: A spoonful or so of maple syrup can help to balance all the savory, earthy flavors in this high fiber bread.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Lentil Protein Bread?
There are only a few steps to preparing this yeast-free bread, including:
- First, add the lentils to a large bowl with plenty of water (covered by 2 inches). Then soak for at least 2 hours (or overnight). Then drain the water.
- Preheat the oven to 400 °F/205 °C and line a large loaf pan with parchment paper.
- Then, blend the lentils with 320 ml fresh water until puréed.
It can help to use a tamper, if you have one, to ensure they’re evenly puréed. Otherwise, pause the machine and give it a mix as needed.
- Then, transfer the puréed lentils to the same large bowl as before with all the remaining ingredients and mix well with a spatula.
- Pour the healthy bread batter into the prepared pan, using a spatula to smooth the top if necessary.
I also sprinkled two additional tablespoons of pumpkin seeds over the batter before baking.
- Bake the bread on the center rack in the oven for 45 minutes. Then, allow it to cool completely on a cooling rack before slicing. Enjoy!
How to Store?
Make ahead: You can soak the lentils overnight, ready to purée and mix with the remaining ingredients the following morning.
Store: Allow the lentil bread to fully cool and then store it, tightly covered, at room temperature for 2-3 days. Alternatively, store it in an airtight container in the fridge for 7-10 days.
Freeze: You can freeze this fitness bread either whole or sliced. The latter is easier for thawing a slice or two at a time, as needed. However, it will also dry out the bread sooner, so the choice is up to you. If it’s sliced, place pieces of parchment paper between each slice to avoid sticking. Then wrap the loaf in plastic wrap before placing it in a Ziplock bag and freezing for 3-4 months.
Allow the entire loaf to thaw at room temperature for several hours, or thaw/reheat individual slices in a microwave or toaster oven.
Serving Recommendations
While this high protein high fiber bread is earthier and more savory than traditional sandwich bread, it still works very well as a versatile savory vegan bread for:
- Sandwiches: Experiment with all your favorite fillings, e.g. vegan cheese, tomatoes, etc.
- Toast: I love to make avocado toast to combine all the protein with healthy fats. It also pairs well with sautéed mushrooms and tofu scramble.
- For dipping/mopping: With soups and stews like this easy veggie stew or pumpkin soup. You could also use it for dipping in dips like this creamy hummus or spinach artichoke dip.
In the comments below, let me know your favorite ways to enjoy this oat, chickpea, and lentil bread.
Recipe Notes, Tips, and FAQs
- Is there protein in bread? In traditional wheat bread (white), there is around 3.5 g protein per medium slice (40 g) and 4 g for a wholemeal slice. In comparison, this high protein bread contains 10-12 grams of protein per slice. The exact amount will vary based on how thickly you slice the bread.
- Is lentil bread very dense? While it’s denser than traditional wheat bread, this healthy gluten-free bread is not overly dense.
- Can I leave the lentils to ferment? I haven’t tried, so I can’t guarantee results. However, if you do, let me know the results, as I’ve heard it can increase the rise in the bread.
- What does it taste like? This lentil bread tastes slightly savory and earthy without tasting overwhelmingly ‘healthy’. I urge you to try it and find out for yourself!
Other Gluten-free ‘Bread’ Recipes
- Gluten-free bread loaf (yeast-free)
- Vegan cheesy garlic breadsticks
- Potato flatbread
- Gluten-free bread rolls
- French baguette
- Gluten-free pita bread
- Vegan naan bread
If you try this protein bread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Protein Bread Recipe
Ingredients
- 1 1/2 cups (300 g) dried lentils (see notes), soak for at least 2 hrs or overnight
- 1 1/3 cups (320 ml) water
- 1 cup (100 g) chickpea flour (see notes)
- 1 cup (90 g) oat flour (gluten-free if needed)
- 3 tbsp (26 g) psyllium husk powder
- 6 tbsp (60 g) seeds of choice + more for the top (see notes)
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 tbsp apple cider vinegar or lemon juice
Instructions
- You can watch the short video for visual instructions.Soak lentils in a large bowl with plenty of water for at least 2 hours (or overnight), then drain the water.
- Preheat the oven to 400 °F (205 °C) and line a large loaf pan with parchment paper.
- Blend the soaked lentils with 320 ml of fresh water in a blender until they are puréed (about 1 minute), using a tamper to help with the process, if needed.
- Add the puréed lentils and all remaining ingredients to a large bowl and mix well with a spatula.
- Pour the batter into the loaf pan, sprinkle some additional pumpkin seeds on top, and bake the bread for 45 minutes. Let it cool, then slice and enjoy!
Notes
- Lentils: I usually use green or brown lentils. A reader reported that the bread also turns out great with red lentils.
- Chickpea flour: I made the bread once with rice flour and the result was fine too. You can most likely also use quinoa flour, buckwheat flour, or sorghum flour.
- Seeds: I used a combination of pumpkin seeds and sunflower seeds. You can also use hemp seeds or nuts of your choice. I topped the bread with about 2 tablespoons of pumpkin seeds in addition. Feel free to add chia seeds or flax seeds in addition.
- The total time doesn't include soaking time.
Nutrition information is an estimate and has been calculated automatically
Sandra
So happy with this recipe! I used buckwheat flour instead of chickpea and followed the other suggestions and added 3-4 softened dates, 1/4 cup of raisins, 1 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp nutmeg. I would never have thought that a lentil bread would taste so good! Thank you!!
Evonne
Quick, fuss-free and absolutely delicious bread!
I used red lentils and sesame seeds that I have on hand and the bread turns out beautiful with a nutty flavor. I have 2 slices each day to help boost my protein intake.
Thanks Ela for this easy and wonderful recipe.
Cathy
This recipe is WONDERFUL. So many variations are possible, So versatile. Thank you for sharing it! I have made it so many times now that I have lost count. From another commenter I have been making raisin bread, with cinnamon, cardamom, ginger and nutmeg, with softened dates added to the lentil puree. Try it, and you’ll love it like we do.
Ela
That’s awesome, Cathy! Thanks for sharing. 🙂
Shirley M
I made this today. I got creative because I wanted a breakfast bread. I added ground cinnamon ground cloves, honey, and raisins along with ground hemp hearts. I forgot to put vinegar in the recipe so I’m sure it would have risen more if I had added that but it is absolutely delicious.
Sherrie
Does the psyllium replace the yeast? Could you make it with yeast instead?
Ela
No, it’s a binder, used mainly for gluten-free baking.
Andrea Nicholas
I also made French Toasts with this bread and came out very good, I used almond milk and coconut oil. Thank you for this wonderful bread recipe.
Ela
Sounds great! Thanks for sharing. 🙂
Noelle
I can’t eat oats. Is there another flour that I can substitute with? I can’t have almond either.
Ela
Hey, you can use buckwheat flour. Quinoa flour or sorghum should work too.
Andrea Nicholas
I made this today and is delicious!!! Soft and rich flavor I’m soooo happy that end up good ! Easy to make it.
Naomi
I have made SNOTHER ELA’s GF breads before but the psyllium fibre had to be added to water and left for 20-30 min to “jell”
Not in this recipe? Thx
Naomi
Kim Jeffreys
Love this recipe! I make this bread once or twice a month replacing the oat flour with almond and.adding 3/4 cup of mxed pumpkin, chia and sesame seeds to boost the calcium. i soak green or orange lentils overnight at room temperature (20 hours) and it does give the bread more rise..
Karen
Hi! This looks amazing! But psyllium husk powder is about £20 in the UK for a tub. Is there anything I could substitute it with please? Maybe ground flax seeds? Thanks so much! Karen
Ela
Hi, you can use the double amount of ground chia seeds but the bread won’t rise much.
Bob
I used a mix of chia seeds and linseed though I think it might work better if I grind the seeds first. Haven’t tried that yet. I have also used Xantham Gum which works very well. For this recipe I used 3 tsp but think I might get away with 2 teaspoons and add some linseed.
Bob
UK bakers: you can get Xantham Gum at Holland & Barrett which is £3 for a container of 100g. I used 3 tsp but reckon 2 would work too.
Deb
Thank you Bob 😊
scott winstone
Do you remove the loaf from the tin on removal from the oven?
Thanks, looking forward to trying this 🙏🏽
Ela
Yes, I do! I hope you will like the bread. 🙂
Sheryl
Excellent bread! Made the recipe this morning and used half brown rice and half sorghum instead of the chickpea flour, Yummy! Thank you for sharing the recipe,
Catherine
I love this bread and make it every week. Thanks for a delicious AND easy recipe. I love it as toast with avocado, soup or curry. I just made a spiced sultana bread with the recipe and my kids declared it ‘the best bread ever’. Normally the base recipe is ‘too healthy tasting’ for them. I blended a few dates with the lentils, added lots of cinnamon, cardamom, nutmeg and ginger and a sprinkls of sugar and then mixed sultanas at the end..
Sondra Kahler
Amazing recipe! I absolutely LOVE this bread and I even took it to an event. Everyone who tried it asked for the recipe. (Definitely need to use a blender and not a food processor as there is too much liquid and it will spill out.) I’ve used both green and red lentils with equally awesome results. Thank you so much for this recipe!!
Cecilia Vazquez
Hi!!!… Do you think there is a replacement for baking soda?
Ela
Hey, you can use baking powder, but you will need more, about 2-2 1/2 teaspoons. 🙂
Julio
Lo que leí como una receta más de pan alternativo a los de gluten, me resultó interesantísimo. Me resolví a prepararlo inmediatamente. Esta en el horno en este momento. Cuando termine de hornear y enfríe les hago saber sobre textura, sabor, aroma y apariencia. Gracias por tan excelente receta.
Rebecca Palmer
I’ve tried out quite a few gluten free breads and this was great! I used half brown rice flour and half buckwheat flour for the chickpea flour (as was suggested) and it was perfect.
Ela
Awesome! So glad you liked them. Thanks for your great feedback. 🙂
Alana
loved it! I didn’t have oat flour so subbed with 3/4 cup brown rice flour.. Best bread recipe I’ve come across and will definitely be a,staple in our house
Ela
Sounds great! Happy it turned out delicious with brown rice flour. 🙂