Lentil Oat Bread with Baking Powder
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Green Lentils, dry | 150 gr | 1 cup | You can use either green or red lentils for this recipe. | |
| Oat Flour | 150 gr | 1 3/4 cups | You can use rolled oats to make oat flour at home. Blend the oats until they reach a fine, flour-like consistency. This usually takes about 1-2 minutes depending on your blender or food processor. If you want a very smooth flour, you can sift the ground oats through a fine mesh sieve to remove any larger pieces that didn't grind finely enough. | |
| Whole psyllium husk | 15 gr | 1/4 cup | Binding Agent: It helps bind the ingredients together, providing structure and stability to the bread in the absence of gluten. Moisture Retention: Psyllium husk retains moisture, which helps keep the bread moist and prevents it from becoming dry or crumbly. It enhances the texture of the bread, contributing to a softer and more elastic crumb, mimicking the qualities of gluten. It aids in the rise of the bread by trapping air bubbles, which helps the bread achieve a better volume and a lighter texture. Psyllium husk adds fiber to the bread, which contributes to a higher fiber content and improved digestive health. | |
| Water, up to | 500 ml | We will add water based on the amount absorbed by the lentils while soaking, aiming to reach a total of 500 grams of mixture. | ||
| Salt | 6 gr | 1 teaspoon | ||
| Baking Powder | 14 gr | 2 teaspoons | After adding baking powder to the batter, you should bake the bread as soon as possible. Baking powder starts reacting and producing carbon dioxide immediately upon being mixed with the wet ingredients. This reaction helps the batter rise, so if you wait too long, the effectiveness of the baking powder can diminish, leading to less leavening and a denser bread. Ideally, you should aim to transfer the batter to the baking pan and put it in the oven within 5 minutes after mixing in the baking powder. This timing helps ensure that the bread rises properly and has the desired texture and volume. | |
| Vegetable Oil | 50 ml | 1/4 cup | You can use any mild-flavored oil, such as coconut oil, extra virgin olive oil, grapeseed oil, or avocado oil, will do. |
Optional Ingredients :
| 3 gr / 1/2 tsp Sesame Seeds | |
| 3 gr / 1/2 tsp Garlic Powder |
Equipment:
| Blender | |
| Loaf pan 8.5in x 4.5 inch / 21.5cm x 11.5cm |
Steps:
- Rinse the dry Lentils ( 150 gr ) thoroughly under cold water. Place the lentils in a bowl, cover with water, and soak for at least 8 hours or overnight.
- Preheat the oven to 395°F ( 200°C ). Line a baking pan with parchment paper.
- After soaking, drain the Lentils thoroughly and weigh it to determine the amount of absorbed water.
- Add Water to the drained lentils until the total mixture weighs 500 grams.
- Add the Oil ( 50 ml ) to the lentils mixture.
- Transfer the mixture to a blender and process until you obtain a very smooth paste.
- In a large bowl, combine the Oat Flour ( 150 gr ), Psyllium husk ( 15 gr ), Salt ( 6 gr ), and Baking Powder ( 14 gr ).
- Stir in the blended Lentil mixture. Mix thoroughly until everything is well combined.
- Pour the batter into the prepared baking pan. Smooth the top with a spatula and sprinkle with Seeds if desired.
- Bake in the preheated oven for about 1 hour. Baking times may vary, so check the bread towards the end of the suggested baking time. Perform a tap test or skewer test to ensure it is fully cooked.
- Let the bread cool in the pan for about 5 minutes. Then transfer it to a wire rack to cool completely, which helps maintain its texture and prevent sogginess. Slice the bread once it has cooled completely and enjoy!