This bread is vegan, gluten-free and due to the lentils rich in protein. Spices and nuts or seeds can be modified to your taste.
Combine a little less than 2 cups (450 ml) of water with psyllium husks and let set for one hour.
Preheat the oven to 320° F (160° C).
In a blender grind lentils into flour. Then combine lentils flour with all the other ingredients (teff flour, baking soda, salt, seeds and spices) in a large mixing bowl.
Add psyllium-jelly to the dry ingredients and knead with the dough hooks of a hand mixer.
Dust hands with some flour. With your hands, form a ball of the dough, place it onto a baking sheet lined with parchment paper and form a loaf. With a sharp knife cut into loaf diagonally every 1/2-1 inch.
Bake the bread for 60 minutes or until it's crusty and golden brown.
Remove from the oven and cool on a rack.