Gluten-Free Healthy Toast Bread

Ingredients

• 2 cups (360 g) split red lentils
• 120 g (three-quarters cup) olive oil
• 160 g yogurt
• 4 eggs, at room temperature eggs
• 1 tablespoon flaxseed
• 1 tablespoon sesame seeds and nigella seeds
• 1 teaspoon mahlab
• 1 teaspoon baking powder
• 1 teaspoon salt
• half a teaspoon bicarbonate of soda (baking soda)
• 2 tablespoons vinegar
• about 1 to 1¼ hours for soaking lukewarm water
• a little olive oil for greasing the loaf tin
• a little corn flour
• 1 sheet parchment paper

Instructions

1. Soak the split red lentils in a bowl of lukewarm water for about 1 to 1¼ hours, until the lentils open up.
2. Wash the split red lentils in a colander and drain them well.
3. Crack the eggs into a separate bowl, or directly into the blender, to make sure they are good.
4. Add the eggs to the blender, followed by the olive oil and then the yogurt, to make it easier to blend the lentils.
5. Grind the flaxseed, leaving some unground if you would like its shape to show in the bread mixture.
6. Add part of the ground flaxseed to the blender along with the mahlab and salt.
7. Keep the sesame seeds, nigella seeds, and remaining flaxseed out of the blender so they do not become too finely ground and remain visible in the bread mixture.
8. Add the drained lentils to the blender.
9. Add the baking powder to the blender.
10. Turn on the blender and blend the bread mixture until the lentils are very smooth and the mixture is well combined.
11. Pour the bread mixture from the blender into a bowl.
12. Add the sesame seeds, nigella seeds, and remaining flaxseed to the bowl of bread mixture, and stir.
13. In a small bowl, combine the vinegar with the bicarbonate of soda (baking soda) until it reacts, then immediately add the mixture to the bowl of bread mixture.
14. Stir the bread mixture in the bowl one final time after adding the vinegar and bicarbonate of soda mixture.
15. Preheat the oven 15 minutes before baking to 170°C, using bottom heat only.
16. Prepare a 25 cm × 10 cm loaf tin by greasing it with a little olive oil.
17. Sprinkle a little corn flour inside the loaf tin so the mixture does not stick.
18. Place a sheet of parchment paper in the bottom of the loaf tin to ensure it does not stick.
19. Pour the bread mixture into the loaf tin.
20. Place the loaf tin in the center of the oven at 170°C, using bottom heat only.
21. Bake the toast bread in the oven for 50 minutes.
22. Remove the loaf tin from the oven once fully baked, and leave the bread to cool before slicing.
23. Slice the toast bread after it has cooled to show its interior texture.