Easy Oat Protein Bread Recipe (Vegan, GF, Oil-Free)

easy high protein oat bread on a cutting board, sliced

5 from 2 votes

Easy Oat Protein Bread Recipe (Vegan, GF, Oil-Free)

Looking for a nutritious and delicious bread recipe? Try this easy oat protein bread that is vegan, gluten-free, oil-free, packed with protein and perfect for a healthy breakfast or snack.

Prep Time10

Cook Time30

Additional Time45

Total Time1 25

Course: Bread

Cuisine: American

Keyword: easy high protein bread, gluten-free bread made from lentils, high protein bread without protein powder, high protein vegan bread, no oil high protein gluten free bread, oat bread, oat bread no cottage cheese, oat bread no yogurt, oil-free gluten-free yeast-free nut-free oat bread, vegan gluten-free oat bread, wfpb bread, wfpbno bread

Servings: slices (from 1 loaf)

Author: Camilla

Ingredients

1 1/2 cups rolled oats (certified GF, as needed; see notes for using oat flour)
12.75 oz dried lentils (about 2 cups)
Boiling water for soaking
1 cup water
1 tablespoon light-colored vinegar (or lemon juice)
1/3 cup whole psyllium husks
1 teaspoon baking soda
1 teaspoon salt (more, or less, as desired)
Optional: additional oats for sprinkling on top

US Customary - Metric

Instructions

Process the oats in a blender until they resemble a very fine flour. Set aside.
Place the lentils in a large bowl. Cover with enough boiling water to cover the lentils with 1 inch (2.5 cm) of water. Let soak for at least 45 minutes until the lentils are plump and almost twice their size (see notes for soaking in cold water overnight).
Preheat the oven to 400F/200C. Line a large baking sheet with parchment paper.
Drain the lentils through a colander or fine mesh sieve. Discard the soaking water.
Place the drained, soaked lentils, 1 cup (237 mL) water, and the vinegar into a blender (or food processor). Process, stopping several times to scrape down the sides of the blender container, until very smooth (i.e., no noticeable pieces of lentil remain).
Transfer the lentil puree to a large mixing bowl. Add the ground oats / oat flour, whole psyllium husks, baking soda and salt. Stir until combined (the dough is very thick and stiff).
Gather the dough into a ball and place on the prepared baking sheet. Shape the ball into a 10x5x3 inch loaf (25x12.5x7.5 cm) loaf. With damp hands, smooth the top and sides of the loaf. Sprinkle with additional oats, If desired.
Bake for 43 to 47 minutes until the loaf is risen, and the surface is dry and deep golden brown.
Transfer the bread to a cooling rack. Let cool completely before slicing.

Notes

Oat Flour Option: You can use pre-made oat flour instead of grinding rolled oats (step one). Use an equal weight of oat flour as oats (150 grams). This is equal to 1 1/4 cups of oat flour.

Different Lentil Varieties: I use common tan/light green lentils to make the bread. You can, however, use any variety of lentils (e.g., split red lentils, black lentils, dark green lentils).

Overnight Soak Option: If you prefer, soak the lentils in cold or room temperature water for 8 to 12 hours or until plump and nearly double their size.

Psyllium Husks Tip: I have not tested this bread with psyllium powder, but theoretically it should work. Be sure to use an equal weight of psyllium powder to replace the whole psyllium husks (not volume).

Nutrition