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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I just came across this recipe, have not made it yet but looking forward to it. I was searching for a bread that has more than the 4 grams of protein in my current bread. Also the bread I buy has gotten to 8.00 a loaf so im definitely looking to reduce that , lol. Thank you for the recipe, the reviews are excellent.
I’m so glad you found it, Lisa! 😊
I totally understand, bread prices have gotten wild lately. Being able to make your own for a fraction of the cost is such a good feeling. And yes, this one definitely gives you more protein than typical store bought bread.
I hope you love it when you try it. Let me know how it turns out for you. 💛
So delicious, I will definitely be making this again … and again 😊
That makes me so happy to hear, Debbie. 😊
Thank you so much, and yay for repeats, that’s the best compliment!
This bread is delicious!!! Thank you so much for the recipe!
So happy to hear that, thank you, Sarah!! 🥰
I’m really glad you enjoyed the bread. Thanks so much for the lovely feedback!
This is actually amazing. Thank you so much for this creation!
So happy you like it, Valeria! 🥰 Thank you so much for the lovely feedback, that really means a lot to me 💛
I’m thrilled. Not only was this bread super easy to make, it taste great and my husband loves it. He even said I should have made two loaves..
That makes me so happy to hear, Sherri. 🥰 When the husband asks for two loaves you know it’s a win. So glad you both enjoyed it. Thanks so much for the lovely feedback.
Hi! I plan on trying this recipe but I just have a question. Is there any reason I can’t use 2 cups of chickpea flour instead of 1 cup of chickpea flour and 1 cup of oat flour? Asking because the chickpea flour at my local store has a higher protein content than any oats/oat flour that I’ve seen, and I want the maximum amount of protein possible.
Hi Jasper, yes, you can use 2 cups of chickpea flour instead. Just keep in mind that the flavor will be a bit more earthy and chickpea-forward compared to the mix with oats.
Hi. not sure if you know this but there is a high protein oatmeal on the market, and you could make your own oat flour. 🙂
I am looking forward to trying this bread but wondered if it was possible to substitute canned, rinsed and drained lentils for the dry lentils and, if so, would a 1:1 substitution likely work? Thank you!
Hi Christin, no, you cannot used canned lentils as they are already cooked and won’t work in this recipe.
This bread turned out great! Ove the fiber and protein content. I was very pleasantly surprised by the texture and bread like quality. I like to toast it and put hummus or a bean spread on top for a healthy snack. Thank you!
This was so tasty and easy to make! I used pea protein powder instead of the chickpea flour and it came out great. I also used mostly hemp seeds, so there is a triple dose of protein in this bread. Definitely going to be making this over and over again!
That sounds amazing 😍
Pea protein powder instead of chickpea flour is such an interesting swap, and I love that it worked out so well for you.
I’m so happy you found it tasty and easy and that it’s going into your regular rotation. That’s the best compliment. Thank you so much for sharing 💛
Many thanks for this recipe-it is really delicious and makes getting enough protein at breakfast easy. Even my fussy 11 year old loves it!
That’s so great to hear! 😊 I’m really happy you and your 11-year-old enjoyed it — always a win when the kids approve! Thanks so much for the lovely feedback. 💕
I have been made this bread so many times that I have lost count. It is the very best recipe I have come across EVER. Light and airy and it toasts beautifully too!
Here is what I do in case anyone is interested. The date addition was something a commenter on this recipe had suggested.
Thank you so much for this wonderful recipe!
Prepare your loaf pan with parchment paper which has been oiled. I use olive oil.
I usually soak brown (sometimes called crimson) lentils overnight. Sometimes even longer. Drain them and rinse them and then let them drain while you prepare the rest of the ingredients.
1. Coarsely chop 65g dates and add to large vitamix jar and process briefly to finely chop them. To this add 320g water, 2 TB apple cider vinegar, and 60g maple syrup or honey. Set this aside for later to soften the dates.
2. In a another vitamix jar (we have a 32 oz wet container) add the following:
100g chickpea flour
90g oatmeal
25g psyllium
1 1/4 tsp fine pink salt
1 tsp baking soda
30g flax seed
3 TB chia seed
Process this until looks like flour. Then add this to your mixing bowl.
3. In the vitamix jar that you have just used add 65g walnuts and 30g sunflower seeds. Process briefly. Leave it a little coarse if you like or make it fine. Then add this to your bowl of dry ingredients and mix it in with a spoon. This nut/seed mixture is slightly oily that its why I mix it separately.
4. Now back to the date mixture, which has by now softened. Blend it again now to fully puree and then gradually add the lentils while running the vitamix. You may need use the tamper to blend fully. Blend on high until completely smooth and the blender is running freely (vortex down the center).
5. Add the wet lentil date mixture to the bowl of dry ingredients. Fill the prepared loaf pan and bake 45 minutes at 400 F. Don’t forget to smooth the top. I use a small counter top oven and cover the loaf loosely with foil after 20 minutes of baking to stop further browning on the top.
Wow, thank you so much for sharing your version and process, Cathy! I love how much care and precision you’ve put into it. I’m so happy this bread has become a favorite in your kitchen! 🙂
Thanks so much for this recipe! I had no idea you could make bread from lentils and wasn’t expecting a lot when I tried it but it came out really well and I’m loving it!
That makes me so happy to hear! I love that you gave it a try, even without big expectations, and enjoyed the result. Thanks a lot for your kind feedback! 🙂
Have made this a bunch of times, and it’s always great, though a bit dense. This time I subbed the oat flour for half a cup of buckwheat flour and half a cup of tapioca starch, which ended up working super well. Might consider doing the same again in future, but replacing half of the chickpea flour with pea protein, for an extra protein hit 🙂
Love how you experimented with the flours! I’m curious how it turns out with the pea protein — please let me know if you try it! 🙂
Can you recommend grain free substitute for the oat flour? (I was thinking buckwheat flour?) Thank you!
Yes, buckwheat flour is fine. 🙂
Can i substitute cannellini beans for the lentils?
You could try it with soaked dried cannellini beans (soaked at least 24 hours, similar to chickpeas for falafel), but the texture will be different. Lentils blend much smoother and give the bread a lighter texture, while beans tend to make it heavier and denser. For best results, I recommend sticking with lentils, but feel free to experiment if you’re curious. 🙂
Thank-you Can be done, but lentils likley work better for texture.. got it.
I’ve made this twice in three weeks now. It’s so easy and incredibly delicious. Thank you so much for this recipe.
That makes me so happy to hear! 🥰 I’m glad you love it and thank you for making it more than once already! 💚
I love this recipe! I have made it as directed several times. I was even accidentally using psyllium husk flakes (not the powder) by accident the first few times, and it was still great. I was wondering if you think I could sub out some of the seeds in the bread for chopped dates, raisins, and dried apricot?
I’m so glad you love the recipe, Sonia! 😊 Yes, you can try swapping out some of the seeds for chopped dried fruits like dates, raisins, or dried apricots. Just a few tips:
– Chop the dried fruits small so they distribute evenly in the dough and don’t sink.
– Stick to about 2–4 tablespoons total dried fruit to start, so it doesn’t throw off the moisture balance too much.
– Raisins and apricots will give a subtle sweetness, which can be really nice!
– Make sure the dried fruits are not too sticky, or they might clump in the batter. Lightly dusting them with a bit of oat flour before mixing in can help.
– Avoid adding too many sticky fruits (especially dates), or it might affect the texture.
Let me know how it turns out if you try it!
Thank you for this recipe. I have been looking for a recipe like this for a long time. I made it with sprouted wheat (no glyphosate). It turned out delicious. .) .
You’re so welcome, Ildi! 😊 So glad it turned out delicious and thanks for sharing your version!
I have been wanting to make protein bread with lentils for years and finally decided to try after receiving your recipe in my email.
I happened to have some yam+lotus seed+snow fungus powder (a Chinese healthy drink blend) and some almond flour, so I added a cup of each to replace the chickpea and oat flours. it turned out really well! I flattened it by half so it came out more like a foccacia and halved the baking time. Now i have a great sandwich bread and healthy snack! Very grateful for this wonderful recipe! Thank you!😊🌷💖
That sounds amazing, Eunice! I love how creative you got with the ingredients, yam, lotus seed, snow fungus powder… wow! So happy to hear it turned out well and became a tasty bread. Thanks so much for sharing your lovely variation. 😊
thank you so much for this recipe, I have been making your bread for a couple of years and eating it most every day. today I tried to cook it in an air fryer, this was not a happy experiment!
do you have any tips?
Angela
Hi Angela, thank you so much for your lovely message! I’m really happy to hear that you’ve been making and enjoying the bread for so long! 💛
As for the air fryer: yes, it can be tricky with this recipe since the bread is slightly dense and moist inside. Air fryers cook differently (more like strong convection ovens), so the outside often gets too dark before the inside is cooked through.
Here are a few tips if you want to experiment again:
– Use a smaller, flatter dish so the bread isn’t too tall – this helps it cook more evenly.
– Lower the temperature to around 160–170 °C (320–340 °F) and bake it longer (start checking at around 40–45 min).
– Cover loosely with foil after it browns to avoid burning the top.
And if all else fails, maybe stick to the oven for this one 😉 Let me know if you try it again!
Great easy recipe. My oven isn’t working at the moment so made in the airfyer. I did have to put back in to further cook the bottom but it turned out great, cut well with no crumbling. I didn’t have psyllium husk powder but used 3 teaspoons of xanthum gum powder.
Will definitely make again so thankyou for your recipe
Hi Katie! So happy to hear it worked well in the air fryer, that’s super helpful for others too! 😊 Great idea using xanthan gum as a sub for psyllium, and I’m glad it held together nicely. Thanks so much for your lovely feedback! 💚
haha I should have searched there page first! could you say what settings you used on your airfield please?
my attempt was not successful
Angela