Bread in the oven without flour and without yeast lentil bread that is made without starter and glutenfree (psyllium is not in the recipe either). Perhaps not everyone will appreciate this unusual bread (especially lovers of yeast bread), but the bread made from lentils is very tasty: the crust is dense and you can cut thin pieces, while the crumb is crumbly. The bread is porous but heavy it will last for a long time; moist but not raw it doesn’t dry out quickly; it can be frozen and will taste fresh afterward, with a golden crust. This lentil bread is rich in protein, which will be more beneficial for your body: it can be eaten while following a healthy diet, by people suffering from gluten intolerance, and also this bread does not affect blood sugar spikes, which is important when choosing products for diabetics.
Personally, I liked the bread, its taste is not bland and interesting, perfect for breakfast as sandwiches. I tried it and now bake it to diversify my menu. I also recommend you to try and evaluate it!
Ingredients in spoons, cups, exact grams

All recipes    • Хлеб домашний  
Bread on psyllium    • Я в Шоке! Без муки, без дрожжей и даж...  

✅ The recipe for lentil bread for reading and printing is available on our website (link will appear later)

*a 200 ml cup is used to measure the ingredients

✅ Ingredients:
red lentils 300 g = 1.5 cups*
flax seeds 50 g = 45 tbsp.
egg 2 pcs.
salt 7 g = 1 tsp without a heap
soda 7 g = 1 tsp without a heap
vinegar 4% (9%) 5 ml = 1 tsp.
yogurt (kefir/sour cream) 100 g = 2.5 tbsp.
vegetable oil 40 ml = 4 tbsp.

✅Optional (if desired):
flax seeds 15 g = 1 tbsp.
pumpkin seeds 25 g = 1.52 tbsp.

❗Weight of finished bread: 950 g
❗ Diameter of the form: 1820 cm
Baking temperature: 190 °C
⏲Baking time: 50 (+/) minutes

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