Baking your own bread doesn’t need to be complicated. Here’s a foolproof recipe, which can be adapted to your taste. There’s no yeast involved in this recipe but instead a few other kind of exotic ingredients, which aren’t even that exotic to us anymore. The first rather unusual ingredient would be psyllium husks. Those little seeds are an excellent plantal thickener and therefore can be found in many plant-based recipes. Psyllium husks also have positive effects on digestive issues. Another rather unfamiliar ingredient would be teff flour. The first time I’ve ever heared of teff was at an Ethiopian restaurant, where it’s the main ingredient of the soft flat bread (Injera) they serve. The flour doesn’t contain any gluten but still yields a great cohesion and therefore is a good alternative to wheat or other flours. And then there would be red lentils, which aren’t even very exotic in our kitchens. They only aren’t used in bread yet. But ground into flour, lentils are the perfect source of protein for this delicious bread.
You can add other ingredients like spices or nuts & seeds as you like. How about olives, walnuts or dried tomatoes? The possibilities are endless!
I love to eat this bread with a savory spread. If you’re looking for some inspiration, check out my spread recipes. Instead of a loaf you could also form a baguette of the dough and serve it with this delicious avocado herb dip.
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.
- 3 tbsp psyllium husks (12 g)
- 1/2 cup + 2 tbsp red lentils (150 g)
- 1 cup teff flour (150 g)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sunflower seeds optional
- 1 tsp cumin or other spices optional
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.
I hope you love the recipe – please let me know in the comment section below! Share your remakes on my Facebook page or on Instagram, using the hashtag #minamadefood and be sure to tag me (@thisisminamade) so that I can see your creations!
This is fantastic. I added a gingerbread spice mix of allspice, cloves, etc. and it works beautifully with the teff. Wonderful recipe.
This sounds lovely, more like the ‘hearty’ whole wheat bread I used to like when I could eat gluten. I have no problem with yeast, so do you think I could make it as Yeasted bread or is there no point?
Hey Angela, thanks for your comment, I’m glad you like the recipe.
I’ve never made this bread with yeast, so I’m not quite sure. The proof is in the pudding though, just give it a try 🙂 Be sure to add some sugar and you would probably let the psyllium husks soak in less water so that you can mix the yeast with some warm water later on.
Hope that helps!x Mina
Is it OK to substitute teff flour with something else, or leave it out altogether? I can’t find teff flour where I live. :/
Hey Mishu, you can use buckwheat flour instead. Just increase the baking soda to 1 tsp and maybe add 1 or 2 tbsp more buckwheat flour as you go, if the dough seems to be too sticky. I’ve made this bread with buckwheat before and it works just as well, I just like the nutty taste of teff better. Hope this helps!