Easy High Protein Sandwich Bread (V, GF, oil-free)

4-ingredient lentil sunflower seed sandwich bread on a metal cooling rack

4.83 from 41 votes

Easy High Protein Sandwich Bread (V, GF, oil-free)

Easy 4-Ingredient lentil sunflower seed sandwich bread that tastes like it is made from whole grains! This hearty loaf is vegan, oil-free, grain-free, gluten-free, flourless, sugar-free, yeast-free and (modesty aside) amazing!

Prep Time10

Cook Time1 30

Total Time1 40

Course: Grain-Free Vegan Bread

Cuisine: American

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Servings: large loaf (16 slices)

Author: Camilla

Ingredients

1 and 1/4 cups 235 g red lentils (uncooked)
1 and 1/4 cups 150 g sunflower seed kernels
2 and 1/2 cups 591 mL water
3 tablespoons 15 g whole psyllium husks
1 tablespoon 14 g baking powder
Optional: 3/4 teaspoon salt

Instructions

Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.
Combine the lentils, sunflower seeds and boiling water in the container of a blender (regular or high-speed). Let stand for 20 minutes until the lentils are plump (the seeds will also plump, slightly) and the water has cooled. Do not drain.
Preheat the oven to 325F (160C). Spray a 9x5-inch (22.5 x12.5 cm) loaf pan with nonstick cooking spray. Alternatively, lightly oil or grease the pan.
Blend the plumped lentils, sunflower seeds and cooled water on high speed, stopping once or twice to scrape down the sides of the blender container, until smooth.
Add the whole psyllium husks, baking powder, and optional salt to the blender. Blend for 10 to 15 seconds until blended.
Scrape the batter into the prepared pan. Smooth out the top of the batter.
Bake the bread in the preheated 325F (160C) oven for 90 minutes until risen and the surface of the bread appears dark golden brown, dry, and crusty. The bread will also sound hollow when tapped.
Transfer the pan to a cooling rack. Cool the bread in the pan for 15 minutes.
Remove the loaf of bread from the pan (slide a butter knife around sides, as needed, to assist the release). Place the loaf on the cooling rack and cool completely.
Slice the cooled bread thick, thin, or anywhere in between! It is wonderful for toast, sandwiches, and accompanying meals of all kinds.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Psyllium: Be sure to use whole psyllium husk, not psyllium powder.

Cold Soak Option: If you prefer, you can soak the lentils and sunflower seeds in the same amount of cool water for 12 hours.

Sunflower Seed Kernel Options: I used raw sunfloower seed kernels, bt you can also use roasted sunflower seed kernels. If the seed kernels are salted, reduce any added salt, as desired.

Nutrition