Healthy Lentil and Oat Bread with Veggie Filling

Ingredients

• 250 g Dried Brown Lentils (rinsed and soaked)
• 500 ml Water (for soaking lentils)
• 30 ml Olive Oil (extra‑virgin, divided (15 ml for dough, 15 ml for sauté))
• 2 tbsp Rice Flour (gluten‑free)
• 1 tsp Turmeric Powder (for color and mild flavor)
• 1 tsp Salt (adjust to taste)
• 1 tsp Ground Coriander
• 1 tsp Baking Powder
• 2 tbsp Rolled Oats (plus extra for dusting work surface)
• 2 tbsp Plantain (ripe, mashed)
• 2 tbsp Sunflower Seeds (for topping)
• 2 tbsp Sesame Seeds (for topping)
• 1 medium Onion (diced)
• 1 medium Carrot (peeled and diced)
• 1 small Zucchini (diced)
• 2 Garlic Cloves (minced)
• 2 tbsp Fresh Dill (chopped)
• 1 slice Processed Cheese (grated or chopped)
• ½ lemon Lemon Juice (freshly squeezed)
• 1 Avocado (sliced, optional filling)
• 1 Hard‑Boiled Egg (sliced, optional filling)
• 1 small Tomato (sliced, optional filling)
• ½ cup Fresh Spinach (optional filling)

Instructions

1. Soak Lentils

   Place the dried lentils in a bowl, cover with 500 ml of water and let them soak for 8 hours or overnight.

   Time: PT8H

2. Blend Lentils

   Drain the soaked lentils and transfer them to a blender. Add 15 ml of olive oil and blend until you obtain a smooth, thick batter.

   Time: PT5M

3. Prepare Dry Mix

   In a large mixing bowl combine rice flour, turmeric, salt, ground coriander, baking powder, rolled oats, and the mashed plantain. Stir to distribute evenly.

   Time: PT5M

4. Form the Dough

   Add the blended lentil batter to the dry mixture, then stir in the remaining 15 ml olive oil. Mix until a cohesive, slightly sticky dough forms.

   Time: PT5M

5. First Rest

   Cover the bowl with cling film or a kitchen towel and let the dough rest in a warm place for 30 minutes.

   Time: PT30M

6. Prepare Vegetable Filling

   Heat 15 ml olive oil in a skillet over medium heat. Add diced onion and sauté for 3‑5 minutes until translucent. Add carrot and zucchini, season with a pinch of salt, and cook until vegetables are tender.

   Time: PT5M

   Temperature: Medium heat

7. Make the Savory Sauce

   To the cooked vegetables add minced garlic, chopped dill, grated processed cheese, and the juice of half a lemon. Stir until the cheese melts and the sauce becomes creamy.

   Time: PT5M

   Temperature: Medium heat

8. Preheat Oven

   Preheat the oven to 200 °C (392 °F).

   Time: PT10M

   Temperature: 200 °C

9. Shape the Bread

   Dust a clean work surface with a little rolled oats. Transfer the rested dough onto it, divide into 6 equal portions, and shape each portion into a smooth ball. Flatten each ball slightly, fold the edges inward as shown in the video, and place on a parchment‑lined baking tray.

   Time: PT10M

10. Second Rest

    Cover the shaped dough balls with a kitchen towel and let them rest for 10 minutes.

    Time: PT10M

11. Score and Add Toppings

    Using a sharp knife, cut small slits on the top of each roll. Sprinkle sunflower and sesame seeds over the surface.

    Time: PT5M

12. Bake

    Bake the rolls in the preheated oven for 50 minutes, or until the crust is golden‑brown and crispy.

    Time: PT50M

    Temperature: 200 °C

13. Cool and Fill

    Remove the bread from the oven and let it cool on a wire rack for 15 minutes. Slice each roll open and optionally fill with sliced avocado, hard‑boiled egg, tomato, and fresh spinach. Drizzle a little of the leftover veggie‑cheese sauce if desired.

    Time: PT15M

Nutrition Facts

Calories

210

Protein

9 g

Carbohydrates

30 g

Fat

7 g

Fiber

6 g

Ingredient Substitutions

• Instead of Dried Brown Lentils: Red lentils, Green lentils
• Instead of Olive Oil: Canola oil, Sunflower oil
• Instead of Rice Flour: Almond flour, Cornstarch
• Instead of Turmeric Powder: Saffron (costly), Paprika
• Instead of Salt: Sea salt, Kosher salt
• Instead of Ground Coriander: Cumin, Fresh cilantro
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Rolled Oats: Quinoa flakes, Millet flakes
• Instead of Plantain: Mashed banana, Pumpkin puree
• Instead of Sunflower Seeds: Pumpkin seeds, Sesame seeds
• Instead of Sesame Seeds: Poppy seeds, Flax seeds
• Instead of Onion: Shallot, Leek
• Instead of Carrot: Parsnip, Sweet potato
• Instead of Zucchini: Yellow squash, Eggplant
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Fresh Dill: Parsley, Chives
• Instead of Processed Cheese: Cheddar cheese, Vegan cheese
• Instead of Lemon Juice: Lime juice, Apple cider vinegar (1 tsp)
• Instead of Avocado: Guacamole, Hummus
• Instead of Hard‑Boiled Egg: Tofu slices, Tempeh
• Instead of Tomato: Canned diced tomato, Roasted red pepper
• Instead of Fresh Spinach: Arugula, Kale (thinly sliced)

Equipment Needed

• Large Mixing Bowl
• Blender or Food Processor
• Measuring Cups and Spoons
• Baking Tray
• Parchment Paper (optional)
• Skillet
• Spatula
• Oven
• Cutting Board
• Sharp Knife
• Kitchen Towel or Plastic Wrap

Critical Steps — Do Not Skip

• Soaking the lentils for at least 8 hours
• Blending the lentils into a smooth batter
• First 30‑minute dough rest
• Shaping the dough without over‑handling
• Scoring and adding seeds before baking
• Baking until the crust is golden and crispy

Chef Tips from the Video

• Use certified gluten‑free rolled oats for a truly gluten‑free loaf.
• For extra flavor, toast the sunflower and sesame seeds lightly before sprinkling.
• A quick steam burst (spray water on the oven walls) in the first 10 minutes creates a shinier crust.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly and freeze for up to 2 months; reheat in the oven before serving.

Room temperature: Best consumed the same day; can sit at room temperature for up to 12 hours if covered.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept covered in the refrigerator; bring to room temperature before shaping.
• Baked rolls freeze well; reheat in a 180 °C oven for 10‑12 minutes for a fresh‑crisp crust.

Frequently Asked Questions