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
Video
Ingredients
- 1 ½ cups (300 g) dried lentils (see notes), soak for at least 2 hrs or overnight
- 1 ⅓ 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 ½ 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
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the bread tasted amazing, but my bread didn’t hold as much as yours.. any ideas on what could i have done wrong? or what I missed?
thank you
Hi Karla, please clarify what you mean with “didn’t hold”?
Love this bread. I substitute oat flour with buckwheat Have been making it since May.
How many slices do you get ? Vielen danken
Hi Mary, I am so glad you like it! The amount of slices depends on the thickness. It can be anywhere from 10-15.
I made this today, Hubby and I loved it.
Mine didn’t come up as high as yours, any suggestions as to why..
Thank you for your recipe
Hi Denise, so glad you both loved the recipe. Is it possible that your pan wasn’t as tall?
Hi Michaela…..I made this bread last week and my expectations were low…. Very surprised at how much I like it….. I used something called Sprouted Bean Trio, a mix of adzuki beans, mung beans and lentils… instead of lentils alone….No longer craving bread…… This will be a staple…..Thanks
You are very welcome, Lea. I am so glad the bread turned out great. 🙂
Is it possible to replace chickpea flour with buckwheat flour?
Hi Natasha, I think it could work, but I haven’t tried it. 🙂
Yes it works. I substitute oat flour with buckwheat
Forgot to mention that I can eat rice, chickpea and sorghum flours….would any of these work to sub for oat flour? thanks
ps sorry for the reply to another post
Sorghum should be fine too! 🙂
Excellent thank you!,,
i sub the oat flour for soya flour and it works perfectly!
Been waiting to make this bread since you posted this but keep forgetting to ask you about oat flour substitute! I’ve read the subs but this isn’t mentioned. Oats don’t agree with me. thank you
Hi Trish, buckwheat flour or quinoa flour should be fine. 🙂
Hi Ela!
Do you know if its possible to att ground flax seeds or will it ruin the bread?
Hey! That should be totally fine. 🙂
My version using red lentils turned out great! It’s a very easy recipe 🙂
I soaked and sprouted my green lentils and they became 5 cups! Do you think I should increase the amount of water or other ingredients, not use all these lentils, or something else? I’ve been so looking forward to making this and don’t want to mess up! Thanks you!.
You might need to use a little more water. I wouldn’t change the other ingredients.
I just made this today. I love it. It turned out exquisite. I added more pumpkin and sesame seeds to the top and soaked my lentils for about a day and a half. I have never made a more beautiful delicious bread.
Wonderful! I am so glad it turned out amazing. Thanks for your feedback, Sarah. 🙂
I’ve been making this bread every week for about three months. I struggled for many months finding a decent bread that I could use for sandwiches, toast etc. Is gluten-free high protein options is very easy and good!
Wonderful! I am super happy that you like it, Robin. 🙂
This was amazing!! thank you so much 🙂
I used brown lentils, whole chickpeas and fermented them for about 1 day. After soaking them over night with a bit of apple cider vinegar (to further reduce phytates), I rinsed them, added the water you mentioned and then the salt as well and pureed it in my blender, then put it in a bowl in the oven with light on. It seemed a little thick so halfway through fermenting I added extra water so it did not look quite as thick. I tasted it a little every half day or so to make sure it was not going bad. I was not ready to cook it right away so left it in the fridge for two days.
When I was ready I added all the ingredients and the oat flour and a touch extra. I thought I would need more of the extra oat flour to compensate for the extra water I added, but when I mixed everything it looked like the same consistency as your batter so I was good! It turned out so amazing 🙂 !! the fermenting gave it a sour sourdough taste which makes it taste even more like bread to me!! It reminded me a lot of the dimflmeier spelt and wild rice sourdough bread. thank you again!!
That’s amazing and so interesting! I am so glad you liked the bread! Thanks a lot for your helpful feedback, Liliane. 🙂
I made this bread today and it’s so easy and delicious. I used Hemp seeds instead of pumpkin seeds inside the loaf. Thanks for sharing!
You are very welcome! I am so glad you like the bread, Jen! 🙂
I’m just getting ready to make this recipe… for the third time!! The second time I did a mix of green and red lentils due to a temporary green lentil shortage in my pantry – still YUM!! LOVE this recipe, the bread is delicious and looks so gourmet on the plate! Even just simply toasted with butter, Mmmm! Thanks for posting!
Wonderful! Thanks a lot for your feedback, Debbie! 🙂
Can the psyllium husk powder be replacement by something else?
Hi Marian, you can use the double amount of ground chia seeds (52 grams) but the bread won’t rise much.
I subbed out oat flour for amaranth flour. It turned out great! Chef Mike
That’s good to know! Thanks a lot for sharing, Mike! 🙂
I cannot use amaranth Chickpea and sorghum flours only -what could I sub? Wanted to add this info to my post a few minutes ago but it wasn’t allowed til approved.thanks
Hi Trish, buckwheat flour or quinoa flour should be fine. 🙂
I can only have rice, sorghum and chickpea flours.-will one of these substitute for the oat?
Hi Trish, you can use sorghum flour. 🙂
This recipe is a godsend. I adore this bread. Since learning that I am gluten intolerant a few months ago, I have been making this bread regularly, slicing it and freezing it. I pop a slice out and toast it well and it’s delicious with sweet or savoury toppings. It feels nourishing, unlike most breads. It’s absolutely delicious and easy to make.. I would be lost without it! Thank you for your wonderful recipes!
Aww, you are very welcome, Kim. I am so happy you like it. 🙂
This Bread is delicious, I’ve made lentil bread a few times using other recipes, they we’re OK,ish 🤔, I also added seeds to them. . This recipe however is perfect. When it’s cool I slice it and put in the freezer and pull out what I need. I toast it, it goes equally well with savory or sweet toppings. Thank you xx
Sounds great, Lin! I am so happy you like it. 🙂
I just saw that my comment is almost identical to this one! I swear i didn’t even read yours before posting! 😀
If i am not gluten sensitive, could i use a regular flour / whole wheat flour and/or yeast to make the consistency more like a traditional bread? We are easing into the homesteading! 🙂
It might work but since I never tried it, I cannot say how it will turn out. Please report back if you try it.
Do you think I could try almond flour instead of oat flour?
Hi Rebecca, you can try it, but I really don’t know how it will turn out.