Lentil Herbed Savoury Bread By Tanvi and Mira Shah
Ingredients:
- 1 full egg
- 200 g of dry lentils (use what is available) soaked for 2 hours and drained
- ¼ cup Psyllium husk
- 1 tablespoon nutritional yeast
- 2 tablespoons Greek yoghurt
- 1 tablespoon fresh sliced garlic
- 1 tablespoon pure allulose powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp black pepper
- 1 tablespoon sundried tomatoes
- 1 tablespoon black olives
- 1 tablespoon olive oil
- 1 tablespoon rosemary
- 1 tsp baking soda (just before baking, read more about this hack in tips)
Method:
Preheat the oven to 180 degrees Celsius.
Add the soaked lentils, 1 whole egg, salt, yoghurt, and nutritional yeast, and blend.
Then add psyllium husk and baking POWDER for a quick blend.
Add and mix in the remaining ingredients with a spatula(rosemary, olives, sundried tomatoes, sliced garlic), adding the baking SODA last.
Crucial to add baking soda last, mix well, and pour into the bread container. Bake for 50 minutes at 180 degrees Celsius. It is equally important to have no lag time between the baking soda mix and placing it in the oven.
A critical part of this process is adding the baking soda at the very end, mixing it well, and then immediately putting it in the oven.
This is a hack I have learned in traditional Gujarati Indian cooking and have applied here. I use this trick to give instant “dhoklas” a perfect rise.
This bread can be stored in the fridge for a week. It can also be frozen and defrosted.
The slices may be toasted and eaten on their own or with an accompaniment such as scrambled eggs or cheese.
Vegans may replace eggs with a flax egg substitute and Greek yoghurt with a vegan substitute, but the macro-nutritional profile then changes.
Alternatives for allulose powder are pure stevia powder or pure monkfruit powder but then quantities change as quantities will then be calibrated commensurate to sweetening capability of ingredient.
