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
Maria
Hi Ela: I have a doubt. I measured the lentils 300grms, and put them to soak overnight. It seemed a huge amount the next day, like double the amount, and there was almost no water left in the bowl. So, I decided to just measure a cup and half from there and use only that in the recipe plus extra water to make the puree.. Should I have used the whole thing? thank you
Ela
You need to use the whole amount, 1 1/2 cups of DRIED lentils. Yes, they will expand a lot and double in size.
Sarah
Hi! What type of lentils did you use for this recipe, the green/brown lentils? Or red lentils?
Thanks!
Ela
Hi Sarah, I typically use brown lentils. You can see them in the ingredient photo and video. 🙂
Merci
This bread is so good! Hearty, chewy and so so nourishing! It held together well for both toasting and sandwiches. Will definitely be making again! Thank you!
Ela
That’s so good to hear, Merci! I am glad you love it, too. 🙂
Peggy
Over 200 calories per slice? Isn’t that too many calories if your trying to lose weight
Ela
Peggy, I do not “promote” this bread as a weight-loss bread or low-calorie bread. The amount of calories per slice also depends on how thick you slice the loaf. If you slice it into 20 very thin slices, it will obviously have just 100 calories per slice. This is a very HEALTHY bread recipe that doesn’t contain any empty calories like a slice of white bread. It’s full of nutrients, protein, healthy fats, and fiber. There is nothing wrong with it, and I certainly don’t gain any weight by eating it. 🙂
elena
Very sorry, Ela, I meant “Ela” not the name of my sister-in-law who had emailed me about this bread recipe. .
Ela
Hi Elena, no worries. I think black lentils could work too. Just make sure to soak them for at least two hours, so that they blend easily. 🙂
elena
Hi Kay, I do have every thing to try this recipe, but only have Black Lentils at the moment, which are delicious in meals. Could that work for bread concerning starch content? Many thanks.
Carol
Would love to make this recipe but have coeliac disease and have to be gluten free.
Any form of oats are completely out for anyone with Coeliac.
Could I substitute it with quinoa?
Ela
Hi Carol, if you use certified gluten-free oats, there will be no problems since oats are gluten-free. I haven’t tried quinoa flour, but it might work.
Michelle
This recipe is genius!! So healthy and really yummy. Such a very creative way to incorporate those lentils!!
Ela
I am so glad you like it, Michelle! Thanks a lot for your great feedback. 🙂
Shu Xian
I substituted chickpea flour with quinoa flour and it works very well. The Loaf rises well. Texture is good too. So I assume u can replace oats with Quinoa also.
Ela
Thanks for sharing, Shu Xian! 🙂
Susan
Baked this morning, waiting for it to cool. Didn’t rise very much, as I used baking powder, not soda (translation problem). Easy though
Ela
I hope you’ll like it! 🙂
Shu Xian
This is the best naturally high protein & fibre bread I ever made. I used organic red lentils, Quinoa & Oats. Ground flax seed instead of psyllium husk. I made half e recipe & naturally sweetened with Goji Berries & organic dates. Topped with walnuts. Baked in airfryer for 30 min (5min @190°C & 25min @180°C). This will be my staple breakfast bread🙂.
Ela
Sounds great and interesting, thanks a lot for sharing! 🙂
Jocelyn
Isn’t the baking soda you linked only used for household/deodorizing, not baking?
Ela
I don’t think so, but I will check it out. 🙂
Billie
Baking soda is bicarbonate of soda and is used in baking and cleaning .Also as an antacid.
chammer
One of the best healthy recipes ever! So glad I found it!
Ela
Yay! So happy you like it, Chammer! 🙂
O
It’s so delicious! Next time I’m going to use red lentils, i prefer them more. Thanks for the recipe!
Ela
You are very welcome! So glad you like it. 🙂
Angela
I tried yesterday for the first time, I add a little bit of fresh rosemary leaves to the mix, come out absolutely delicious!!! I will continue make it with different added savory thing’s. Thank you ☺️
Ela
That’s awesome, Angela! Glad you like it. 🙂
P
Would psyllium husks instead of the powder still work the same?
Ela
If you grind it in an electric coffee/spice grinder or blender and then measure it, that will work. Or just use the double amount of psyllium husk (without grinding it), and it should weigh more or less the same.
H L
Would coconut flour be an optional substitute for the oat flour?
Ela
Not at all. You could try buckwheat flour.
Teresa Clark
It tastes amazing! I followed the recipe almost exactly, I did exercise the option of adding 2 tablespoons of maple syrup. It didn’t make the bread too sweet at all, it just gave it a nice balance. Also since the seeds are mixed into the batter, I didn’t want to add more on top so instead I sprinkled rolled oats on top. I do have a convection oven so I lowered the temperature to 375 degree but still baked it for the full 45 mins. Turned out perfectly!
Ela
Sounds amazing, Teresa! Thanks for your great feedback. 🙂
Corinna Meyr
Hi .. can you use canned lentils drained?
Ela
Hi Corinna, no, that is not possible. You need dried lentils, which contain much more starch than cooked/canned lentils.
Ali
Hiya do you know the temp for a fan oven please ?
Ela
Hey Ali, I don’t have a fan oven, however, I would simply subtract 25 °F.
Barb
I cannot eat oats. Would the recipe work if I used only chickpea flour?
Ela
Hi Barb, you could try using an additional cup of chickpea flour or try buckwheat flour instead of oats. 🙂
Emilie
I coul try with millet flour maybe? Or a gluten free blend with buckwheat, rice, constarch and tapioca starch?
Ela
Hi Emilie, millet flour should be fine. Also, the blend should work. 🙂
Kay
Hi. There,i keen to this but also wonder if i could make bread rolls with this recipe instead.
Ela
Hi Kay, if you have a mold for bread rolls (or even a large muffin pan), then you can totally use that. I would check after 25-30 minutes if they are done. 🙂
Shady
Can the psyllium husk be substituted with anything? I dont think I can find it in my country 🙁
Ela
Yes, I made it once with ground chia seeds, but you will need the double amount in grams (52 grams).