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🍽️ Crunchy Lentil Bread

120 kcal · 30 min · 4 servings

Ingredients

• 200 g Reformhaus® (red lentils)
• 2 tbsp Reformhaus® pumpkin seeds (15 g each)
• 100 g Bauck oat flakes (available at Reformhaus®)
• 100 g Donath whole wheat flour (available at Reformhaus®)
• 2 tbsp Reformhaus® sunflower seeds (15 g each)
• 1 tbsp Reformhaus® flaxseed (15 g each)
• 1 tbsp Reformhaus® sesame seeds (15 g each)
• 1 tsp Brecht salt (available at Reformhaus®)
• 2 tbsp Reformhaus® psyllium husks (10 g each)

Instructions

1. 1. Grind the lentils into fine flour using a blender.
2. 2. Line a loaf pan with baking paper.
3. 3. Mix all dry ingredients in a large bowl.
4. 4. Pour 500 milliliters of water into the mixture.
5. 5. Stir the mixture thoroughly until it is uniform.
6. 6. Pour the batter into the prepared loaf pan.
7. 7. Smooth the surface of the batter.
8. 8. Let the dough rest and swell for two hours.
9. 9. Place the pan on the middle rack in a cold oven after the resting time.
10. 10. Set the temperature to 200 degrees Celsius for top and bottom heat.
11. 11. Bake the bread for 60 minutes.
12. 12. Carefully loosen the bread along with the baking paper from the pan.
13. 13. Place the bread back on the middle rack in the oven.
14. 14. Bake for another 20 minutes until the outside is crispy.
15. 15. Let the finished bread cool completely before slicing.
16. 16. Slice the bread only after cooling so it does not fall apart.

Nutrition per serving

• kcal: 120
• Protein: 7 g · Fett/Fat: 3 g · Carbs: 15 g