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
Amanda
Should this bread be refrigerated? I made it on Friday night and here I am on Monday morning and it is tasting very, very bitter. It started tasting that way a bit yesterday, and it is too bitter to eat today. Other than that, I loved this bread. Thank you!
Ela
Hi Amanda, I am not sure why it tastes bitter, as I never heard about that happening before. However, I do have to refrigerate all bakes, since I live in a hot tropical climate.
Dorothy
I’m so making this! Thank you 🙏🏻
Ela
You are welcome. I hope you’ll like it. 🙂
Cleo
Well I must have missed something. I followed the recipe exactly but I am not impressed with this bread. It is way too dense in texture.
Ela
Because it’s protein rich and contains lentils and other wholesome ingredients, and no empty calories like white bread…
If you want a fluffier bread, you can try out this recipe: Best Gluten-Free Bread
Brianna
Can I substitute the oat flour? My boyfriend can’t have oats. 🙁
Ela
You could probably use buckwheat flour.
Leni Nazare
Ella, This recipe is fantastic! Just amazing! It is so delicious and healthy — high in protein and fiber, Plus tastes great and has a wonderful texture. And, amazingly, it could not be easier to make! I am so glad I found this recipe a few days ago! Already I have made four loaves and today I plan to make another loaf!
For each loaf, I have tried a different lentil, and so far I’ve tried whole moong dal, split moong dal, split red lentils, and whole le puy tiny brown lentils, They all turned out great! Today I will try making this recipe with black beluga lentils, and I can’t wait to see how it turns out!
I should add that when I used whole moong and split moong I soaked them both at the same time (in separate bowls) for about 18 hours so they were really hydrated! I noticed that the drained weight of the soaked WHOLE moong was greater than that of the SPLIT moong. So I removed some of the whole moong until what remained was equal in weight to that of the split moong, and that’s what I added to the blender with the water.. This worked out great.
So when I make the next loaf with the soaked whole black beluga lentils, I plan to add most of the soaked lentils (but not all) to the blender with the water, and then blend. If it looks like it’s the right consistency, great, But if not, I’ll keep adding a little more soaked black lentils until the consistency looks good. After a while, I’ll be able to figure out how much of the dry whole lentils I really need.
In the meantime, I plan to use the excess soaked whole lentils and put them into a soup. So nothing will be wasted.
Again, many thanks for developing a great recipe and sharing it with all of us. I will do my best to share this recipe widely. It is so worth sharing!
Ela
You are so welcome, Leni! Thanks so much for your helpful comment!! 🙂
RIMA
I COULD NOT FIND psyllium husk powder WITH WHAT I CAN REPLACE IT
Ela
The double amount (52 grams) of ground chia seeds.
Sondra
Why not just ground the lentils into flour and save time? Buy a decent flour mill OR another jar for a Vitamix that grinds grains and then you’re in business to make flour out of almost anything!
Ela
Because soaked, and drained lentils are better digestible than if you grind the lentils into flour. But feel free to experiment, if you like. 🙂
Caroline
I can’t remember the last time I commented on a recipe blog, but I’m on my THIRD loaf of this delicious bread and had to come say thank you!!
I was looking for ways to up my (and my family’s) protein intake and I thought, okay, another GF bread that I’ll hate, but sure, I’ll give it a try. But NO, I love it! I have 2 slices every day with vegan marg and homemade persimmon jam. There’s a loaf in the oven right now!
Thanks for a fantastic recipe!
Ela
You are very welcome, Caroline! I am eating two slices right now as well. 😀
Linda
I made this bread yesterday, and I had a sliced today. I was surprised at how much I love this bread. It is easy to make, baked well and tastes great!! Thank you for your work!!
Ela
You are very welcome, Linda! 🙂
Sue
Wonderful recipe! we eat a slice of toast every morning. thanks
Ela
So happy you love it, Sue! 🙂
A
what is the size of the loaf pan in centimeters?
Ela
23.5 x 12.5 cm (inside measurements)
Mojca
Thank you so much Ela! Delicious and easy recipe, it is going to be my go-to staple!
Ela
I am glad you liked it, Mojca. 🙂
Jess
This lentil bread is amazing! So delicious, easy to make, and the best part is that it’s packed with protein. Can’t believe it’s actually Gf, vegan, and oil free as well. Perfect for my family. So glad and thankful I discovered this recipe!
Thank you Ela for sharing this recipe and all the hard work you put into it behind the scenes. I love your blog and so many of the recipes you post. They always turn out so good. Thanks again. I really appreciate it!
Ela
Aww, thanks for your compliment, Jess. I am so glad that you appreciate my work! 🙂
Bev
I wondered if I could use milk kefir in this recipe – and if so how much , and should I take something out ? Thank you 😊
Ela
You can probably use that instead of water (same amount) but I never tried it.
Gretchen
What is the size of a large loaf pan?
Ela
I used a 9×5 loaf pan. 🙂
Kate
This is amazing! I can’t believe how good it is. I added 1 teaspoon of caraway seeds to the seed mix and used ground chia seeds instead of the husk. Thanks so much.
Ela
So glad it turned out delicious! 🙂
Carolyn Schaefer
This bread is absolutely delicious! Since we avoid excess sodium in our diet I omitted the salt and it turned out great. Really easy if you mix all the dry ingredients together to use whenever. Then just soak lentils, blend and add to dry ingredients with Apple cider vinegar. Love it!
Ela
Happy you like it, Carolyn. 🙂
Efi p
This is by far THE BEST gluten free bread. High jn protein, delicious, easy to make. I have tried so many gf breads and the taste weird, are dense, this is the best of the best. I have made it 3 times already, its our new gf bread. Thanks Ela!
Ela
That’s so good to hear, Efi! I am super glad you like it. 🙂
Laura
This recipe is so easy to make and actually delicious, not to mention the great nutritional profile! I do think toasting is necessary to fully make it shine, but I will be making this bread again for sure 🙂
Ela
Happy to hear that, Laura! Thanks for your feedback. 🙂
Lisa
This is my new favorite bread!! Love the nutritional profile. I used half green and half split red lentils. I only had whole psyllium husks, so that’s what I used (I let it sit for about 10 minutes before baking). I added a little dried rosemary, garlic powder, and nutritional yeast. It turned out perfectly!!! It’s SO good toasted. 😋 This will be on regular rotation in my household.
Ela
That’s awesome, Lisa. I am so happy it turned out delicious. 🙂
Lisa Ratz
And another question – how much does one slice (one serving) weigh? I would like to have amore specific idea of the calories in each slice. Thanks!
Ela
The calories per slice are mentioned in the recipe card. I didn’t weigh the bread, but sliced it into 11 slices and then calculated it. If you have more or fewer slices, the result will differ.