Red Lentil & Pumpkin Seed Bread

Gluten-Free · Dairy-Free · Egg-Free · Nut-Free · High-Protein A homemade loaf of bread made almost entirely from lentils and pumpkin seeds. No flour, eggs, dairy, or complicated bread-making skills required. It’s a little crumbly, so I fried it lightly on a pan with olive oil and added sunflower butter and honey as a topping!

Ingredients

• 1 cup dried red lentils, dried and soaked for 2-4 hours

• ¾ heaping cup raw, unsalted pumpkin seeds

• ½ cup water, lukewarm

• 1½ tablespoons apple cider vinegar or lemon juice

• 2 tablespoons olive oil

• 1 tablespoon yeast (instant or active dry)

• ¾ teaspoon salt

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon garlic powder (optionals

Directions

1. 1. Soak the lentils. Rinse the dried red lentils thoroughly under cool running water until the water runs clear. Transfer them to a large bowl and cover generously with water. Allow them to soak for 2–4 hours. Once softened, drain and rinse again. Let the lentils sit in a strainer for several minutes to remove excess moisture.

   2. Prepare the pumpkin seeds. Add the raw pumpkin seeds to a food processor or high-speed blender. Blend until they resemble a coarse flour. A slightly grainy texture is perfectly fine, but avoid overprocessing them.

   3. Blend the lentils. Add the soaked and drained lentils to the blender along with the lukewarm water, apple cider vinegar, and olive oil. Blend until completely smooth, scraping down the sides as necessary. The mixture should resemble a thick, creamy pancake batter.

   4. Combine the ingredients. Pour the lentil mixture into a new mixing bowl, add the yeast, salt, baking powder, baking soda, and any optional seasonings. Stir until everything is thoroughly incorporated.

   5. Allow the batter to rise. Line an 8-inch loaf pan with parchment paper and lightly coat with olive oil. Transfer the batter into the prepared pan, smoothing the surface with a spatula. Cover loosely with a clean kitchen towel and place somewhere warm for approximately 15-30 minutes.

   6. Bake the bread. Preheat the oven to 360°F. Bake for approximately 50–60 minutes, or until the top is golden and the center is fully set. 

   7. Cool completely. Remove the bread from the oven and allow it to rest in the pan for approximately 10–15 minutes. Allow it to cool completely before slicing.

   Slice, toast, and enjoy!

   
   

Notes of Chaos Cooking

Let it cool. Seriously. Cutting into this bread while it's still warm can result in a gummy texture or slices that fall apart. Allowing it to cool completely helps the loaf develop a firmer consistency.

Storage: Keep the bread in an airtight container at room temperature for up to 2 days or refrigerate for approximately 1 week. For longer storage, slice and freeze so individual pieces can be toasted as needed.