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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Where does all the sodium come from
too much for me
Baking soda and salt. You can reduce both, that’s no problem.
Thank you Ela for another great ” keeper” recipe.
this is surprisingly great!! (sorry for being surprised, but I expected it to be kind of dense/heavy, and it’s not at all 😊)
So glad you liked it!! Thanks for your comment! 🙂
facile à faire et très bon. J’en fait très souvent. Merci.
Thank you so much for your comment! I’m so happy to hear that you enjoy the recipe and make it often. 😊
I just made the bread with some small adjustments. I used red lentils instead of brown lentils as I had just finished up my brown lentils making sprouts. As I eat eggs, I added 3 eggs and then reduced the water accordingly (the water and eggs together came to 320 ml liquid). I didn’t have chickpea flour on hand so I used sorghum and oat flour. I also only had psyllium husk (not psyllium husk powder). As I used eggs, I decided to reduce the psyllium husk to 4 TBSP (not 6). I sprinkled sesame seed on top. The final result was delicious. Just had a couple of slices for breakfast with tahini.
Hello Ela. Thank you so much for this recipe. I just made it now it it is amazing. The best bread, really. I made it from brown lentils which were already sprouting as I didn’t manage to use it yesterday for a soup. I used a cup of gluten free oat flour and another cup or mixture of potato starch, rice flour and buckwheat flour.. 6.tbsp of sesame seeds (blended with the lentils) and the rest as it is in your recepie plus some spices. The texture is so soft and it is very tasty. I am going to make it often. Thanks again, it is a big help for me as myself and my husband can not eat a normal bread anymore..
That sounds absolutely delicious, Satya! 😍 I’m so glad you and your husband enjoyed it. Using sprouted brown lentils and your custom flour blend was such a creative twist! Thanks for sharing your experience. 🙂
I love making this bread and eating it. It’s easy and declicious and adding different ingredients for variety just makes it that more tasty. It’s great to snack on beats the store bought protein breads by far!
That sounds amazing, Bea! 😊 So glad you’re enjoying the bread and experimenting with different ingredients. Homemade always beats store-bought! 🙂
I really love this bread, that it is gluten free and full of protein too! Thank you Ela. I make mine with black lentils and it’s nutty and delicious! I’ve used both hulled and regular black lentils, and both work great.
That sounds amazing! I’m so happy you love the bread and found a way to make it even more delicious with black lentils. 😍 Thank you for sharing your experience – I appreciate it! 💛
Used brown rice flour vs chickpea and turned out great. Really happy with the result. My husband that hates lentils actually liked it and had no idea what the ingredients were. I cannot do wheat or yeast and really appreciate this recipe.
That’s incredible, Susan! I love that you found a swap that worked so well, and even better that your husband enjoyed it without realizing it had lentils! Brown rice flour is a great choice—light but still gives structure. Thanks for sharing your experience! 💛
I have tried several of the lentil bread recipes going around. Yours is head and shoulders above the rest. Easy to make and delicious!
I can’t get psyllium where I live so I used 2 Tbl ground flax seed and 1 Tbl chia seed. I also used mostly red lentils.
That’s amazing to hear, Traci! I’m so glad you enjoyed it. Your flax and chia substitution sounds perfect — and red lentils give such a nice texture. Thanks for sharing your twist! 🌿✨
Amazing recipe ! I made it devoured half right away and froze the rest – thaws perfectly in the toaster. I didn’t have chickpea flour or psyllium husk powder so I replaced it with oat flour, came out really nice!
So glad you loved it, Ilka! 😍 Freezing and toasting sounds great. And good to know oat flour worked well—thanks for sharing your twist! 🌟
Is there a substitute for oats as I can’t have oats & would love to make this bread 🍞😊
Hi Rhonda, you can use buckwheat flour or quinoa flour. Sorghum should also work fine. 🙂
Hi Ela,
Have been making this bread for a long time now and it is the best, along with your glutenfree bread. Thanks a million for your recipes; they are priceless!
Do you think it would work if I made this lentil one like a flatbread, spreading over a baking tray rather than in a loaf tin?
Thanks
Hi Furkan! I am so sorry I missed your comment and only saw it today. I love the idea of turning the lentil bread into a flatbread. It should work just fine! Since it will be spread out thinner, it will likely bake faster, so I’d check on it after 25 minutes. You might also get a slightly crispier texture, depending on how thin you spread it. Let me know how it turns out—I’d love to hear! 😊
have made this bread, and it is wonderful wonderful!
how much in grams is one serving/ slice ( i am counting 😉
Hi Tamar, I didn’t weigh the slices, I just counted 11 when I prepared the bread and did the nutrition calculations. To get the macros for the whole loaf, multiply by 11, then divide by the number of slices you end up with and weigh them. Hope that helps!
I eventually got round to making this bread and I love it. I will definitely make it again soon and will experiment with adding herbs / chilli / whatever.
it was a bit dense so could I double the baking soda to make ut rise more?
Thank you
Hi, I’m so glad you love it! You could add a bit more baking soda or baking powder if you’d like, but it’s not meant to rise a lot anyway.
If I want to make 2 x 1lb loaves, how should I adjust the cooking time and temperature?
Hi Steven, no need to adjust the temperature, however, it might be done a few minutes earlier. 🙂
Do I have to adjust the amount if I use whole psyllium husks? Thank you.
If you use metric measurements (which I highly recommend), then no, just weight 26 grams. If using imperial measurements, you will need about six tablespoons instead of three.
Thank you! I couldn’t wait for a response. 🙂 I used the same amount of whole psyllium husks and slightly less water. It turned out fantastic. Nice and crusty on the outside and soft on the inside. I eat a slice with vegan butter or natural peanut butter and it keeps me full for hours. I will definitely make it again using the amount you suggested.
Thanks for your feedback, Suzee. 🙂
love how easy this recipe is. want crazy about the chickpea flour flavor so want to try again with buckwheat or sorghum.
do you know how long this freezes or can be refrigerated?
Hello, please check the “How To Store” section in the post where I answered your question. Hope this helps. 🙂
Hello don’t want to use chick pea flour but ordinary wheat flour .. can I do this ? and don’t have psyllium , so can I use flax .. thanks !
can I use canned lentils? I can’t get dried lentils that are free from gluten crosscontamination where I live. thank you.
Hi Fran, canned lentils unfortunately won’t work in this recipe.
i don’t think lentils can have gluten contamination! Gluten belongs in cereals that are monocots. lentils are pulses, they are dicots
Where can I find your top 10 recipes?
If you go to my homepage and scroll down, you can find my popular recipes there.
Thank you for sharing this recipe with weight measurements!
You are very welcome! 🙂