Bread in the oven without flour and without yeast - lentil bread that is made without starter and gluten-free (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 = 4-5 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 = 1.5-2 tbsp.

❗Weight of finished bread: 950 g
❗ Diameter of the form: 18-20 cm
🌡Baking temperature: 190 °C
⏲Baking time: 50 (+/-) minutes

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