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
Lisa
I can’t wait to try this recipe. I may need to replace the oat flour with something like buckwheat, millet, or barley. Has anyone tried replacing the oats in this recipe?
Ela
Buckwheat or quinoa should work fine.
Dyrk
This was great! Thank you! I used almond flour instead of chickpea because that is what I had available. Used pistachios for the seeds—again what I had available. Ground up oatmeal to make the oat flour.. those steps may not meet everyone’s standards, but the bread cooked very nicely and is delicious!
Ela
Thanks for your feedback, Dyrk. 🙂
etpyetgxplnxjvmghk
Toast the lentils in the oven before making a flour out of them. The bread will rise a little bit less but the *taste* oh my god it’s amazing. You can also make a mix of either 70:30 or 50:50 raw:toasted lentil flour, I tested both and found that it rises the same as raw lentil flour but with the toasty taste. I would describe it as very similar to toasted chickpeas with a hint of that smell that you get when you toast pecan nuts
I tried the same with chickpeas (but not for this particular recipe) and while it does work, I’d say it’s not that big of a difference. For lentils it’s definitely worth it. Also it’s worth it to “upgrade” to red lentils. More protein, more tasty
Millie
I’m baking for one. How long would the bread last (and not dry out) in the fridge? Or am I better off freezing slices of it?
Ela
It’s better to freeze it then.
Kathy
I sprouted my lentils and used quinoa flour in lieu of garbanzo bean flour (two bean flours in one loaf sounded indigestible), and the loaf came out great. I also used whole psyllium husk instead of the powder and that worked fine. I did give the psyllium time to hydrate
KD
I could cry tears of joy right now! I just made a loaf (only had red lentils on hand) and this is the GF bread of my dreams. I’m never purchasing GF bread again. Thank you so much for this incredible recipe!
Ela
Wonderful! Thanks for your great feedback. 🙂
Dawn
Absolutely brilliant recipe. Tastes good, slices easily, doesn’t fall apart in the toaster. This is a hundred times better than any commercial gluten free bread – and none of the nasty chemicals. Thank you so much.
Ela
Wonderful! So glad you liked it, Dawn! 🙂
Rhona
Hi Ela, this bread looks lovely. Is it low GI? I need to watch my blood sugars.
Andra
This bread is delicious and easy to make.. I like it toasted. It has a great soft texture but holds together. I am so glad to find this recipe. Thank you.
Ela
You are very welcome, Andra! 🙂
RedBlueSpice
This is a tasty bread. Lovely to be eaten in any kind of way. It went great with our soup the first time I made it. It wasn’t too dense, just like described, but it was hearty. I am going to make a triple batch tomorrow. We really appreciate this healthy bread recipe. Thank you.
Ela
You are very welcome. So glad you like the bread recipe. 🙂
Esther Dixon mitchell
love this bread I make 2 every week and share with lots of people .Absolutely the best bread I have ever tasted …I put Almond butter on it and Berries for Breakfast it’s very filling…Thank you.
Ela
Sounds amazing! I am so glad you like it. 🙂
Michele
Could I use black lentils instead?
Ela
Never tried it, it might work, but not sure.
Pegi Simpson
This is such great bread! Whenever I make a new gluten free bread my husband tries a slice although he doesn’t need to be gluten free. Usually he’s not impressed but the first thing out of his mouth after trying this was “Can I have another slice?”. And he had two more today. That about sums it up.
Ela
Wonderful! I am so glad you like it. 🙂
Cheryl
Very yummy. Thank you for sharing as i never could have come up with such a yummy, nutritional GF vegan bread.
Ela
So glad it was a hit! 🙂
Fabiola Fernandez
I made this bread and it is so easy and delicious!
I used food processor for the mixing.
I am so happy with this recipe the flours being used are cheap in comparison with almond meal.
so I will make a loaf every week..
thank you!
greetings from Holland
Ela
I am so glad to hear that, Fabiola. 🙂
Anthea Rippin
Hi! Thanks for this recipe. I am allergic to oats. Do you think it would work with regular whole wheat flour? Or replace the oat flour with buckwheat flour?
Ela
Yes, both should work fine.
Denise Timblick
Yum. Made it. Toasted it and ate it with avocado and tomato. Delicious 😋
Ela
Sounds delicious! 🙂
Katie Lund
I love it! Surprisingly great texture. I made with sprouted lentils and it turned out great 🙂 I don’t know vs non sprouted but worked for me. Thanks for the recipe
Ela
So happy you liked it, Katie. 🙂
Fabiola Fernandez
can it be mixed in the food processor instead of by hand ?
Ela
That should be fine.
Lucia
I’ve made this bread several times now. Using different kind of legumes or a mix of legumes and grains and it always turns out great. It is dense but not hard and the flavour is excellent. Great for using leftover grains and legumes. Thank you for sharing.
Ela
You are very welcome, Lucia. 🙂
Jen
Lentils make me itch really bad. Is there anything else I can use to make this bread besides the lentils?
Ela
Hi Jen, I would recommend trying out one of my other bread recipes then. 🙂
E.g. this best gluten-free bread, this keto bread, these gluten-free rolls, etc.