Protein Bread

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www.theconsciousplantkitchen.com

This Protein Bread is an easy sandwich bread packed with 10 grams of protein and 7 grams of fiber from natural ingredients and no eggs, no dairy!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/protein-bread/ or scan the QR code here ➡️

Prep Time25

Cook Time50

Total Time1 15

Servings: slices

Calories: 269.5kcal

Author: Carine Claudepierre

Ingredients

To cook the lentils

1 cup Red Lentils (note 1)
1 ⅓ cups Water - to cook the lentils

Bread batter

2 ½ cups Self-Rising Flour (note 2)
¾ cup Soy Milk (note 3)
⅓ cup Olive Oil (note 4)
1 cup Old-Fashioned Rolled Oats (note 5)
½ cup Sunflower Seeds (note 6)
½ teaspoon Salt

To roll the breads

1 teaspoon Flaxseeds
1 teaspoon Sesame Seeds
1 teaspoon Sunflower seeds
1 teaspoon Rolled Oats

US Customary - Metric

Instructions

Line a 9 x 5-inch loaf pan with parchment paper and let it overhang on the sides to make it easier to pull the bread out of the pan later. Set aside.
Place the red lentils in a glass bowl, cover them entirely with cold tap water. Stir with a fork and let them soak 10 minutes or up to overnight.
Drain and rinse a few times under cold tap water.
Place the soaked, drained red lentils and 1 1/3 cups water in a saucepan. Cover with a lid, bring to a boil, then reduce heat to low-medium and keep cooking for 12-14 minutes until the red lentils are soft and mushy.
Place the warm, cooked red lentils in a mixing bowl. If there's a bit of water in the saucepan, add it to the bowl, but you shouldn't have much left if the red lentils are well-cooked, all the water should be absorbed.
Add the remaining ingredients: self-raising flour, oats, oil, milk, seeds, and salt.
Use a rubber spatula to stir and form a consistent, sticky bread dough. If it looks too runny, add a little more flour.
Set the batter aside for 10-15 minutes. Meanwhile, preheat the oven to 430°F (220°C).
Pour the bread batter into the loaf pan. Sprinkle the mix of seeds on top if used.
Bake the bread for 30 minutes at 430°F (220°C).
Remove the bread from the oven. Cover the pan with a large piece of foil.
Turn the temperature of the oven down to 400°F (200°C).
Return the bread to the oven for 20 minutes on the center rack
Let the bread cool down for 5 minutes in the pan, then for 3 hours or overnight on a cooling rack before slicing.

Notes

Note 1: Also called red split lentils. The recipe doesn't work with brown or green dried lentils.

Note 2: Or swap for 2 1/2 cups of all-purpose flour and whisk in 4 1/2 teaspoons of baking powder. The recipe doesn't work with gluten-free flour.

Note 3: Or any milk you like, but soy milk adds the most protein to the bread.

Note 4: Or light flavor oil of your choice, like canola oil.

Note 5: You can't remove oats, or the bread won't firm up well. Oats also add protein and fiber. Quick oats work as well.

Note 6: You can replace sunflower seeds with pumpkin seeds or hemp seeds, which are higher in protein. Or skip the seeds, if you don't enjoy the texture in bread.

Note 7: Any seeds can be added on top, or skipped if you don't like seeds. They do add protein, healthy fats, and fiber.

Storage: Wrap the bread in a clean kitchen towel and store it for up to 3 days at room temperature. If the bread hardens, toast slices in a bread toaster. You can freeze slices in airtight containers for up to 1 month and thaw them at room temperature the day before.

Nutrition