Full transcript
0:00No flour, no yeast, no sugar, [music] no
0:03kneading. If you have two cups of red
0:05lentils in a blender, you have
0:06everything you need to make the most
0:08amazing lentil bread that's high
0:09protein, gluten-free, and I think
0:11[music] the results might shock you.
0:13Now, let's get started.
0:15First things first, grab your large bowl
0:17and you're going to add in two cups of
0:19red dried lentils.
0:25And you're going to fill the bowl up
0:27with water.
0:29Think cover them about 2 to 3 in over
0:32the lentils. Then we're going to let
0:34them soak for at least 8 hours, but I
0:35just think it's easier to soak them
0:37overnight.
0:38They should double in size and we're
0:40going to drain them. We're going to
0:41rinse them off thoroughly in cool water.
0:43>> [music]
0:46>> And this how they should look once they
0:48soaked.
0:49They double in size and get real big.
0:53Going to add them to a blender.
0:58Now, you can use a food processor if you
1:00want, but the blender does a better job
1:02at blending the lentils and creating a
1:04smoother texture.
1:10Then we're going to add in one cup of
1:12water,
1:132 Tbsp of olive oil,
1:22a pinch of salt.
1:26And we're going to blend this on high
1:28until completely smooth.
1:38Of course, you're going to have to
1:39scrape the sides down a couple times.
1:42But hey, we're making bread with lentils
1:44in a blender, so we don't got much to
1:45complain about. This is too easy.
1:57Then finally, blend this up some more so
1:59we can get this as smooth as possible.
2:04And last but not least we're going to
2:06add in 1 Tbsp of baking powder. This
2:08helps with the rise and we're going to
2:09just pulse that for like 5 seconds.
2:15And then we're good to go.
2:19Grab you a bread pan.
2:22>> [music]
2:22>> We're going to lightly oil this with
2:23olive oil.
2:25At this point set your oven to 350° to
2:28355°
2:30Fahrenheit.
2:39Line your bread pan with parchment
2:40paper. This just helps it remove the
2:43bread from the um pan. [music] This
2:45lentil loaf is kind of moist so it could
2:48stick even if the pan is nonstick.
2:52Then pour your batter inside of your
2:53bread pan.
2:59Want to make sure we scrape the blender
3:01to make sure we get all of that batter
3:02out of there. We don't want to waste
3:04anything.
3:05And now we try to level this out as best
3:08as we can to make it even.
3:11Whether that's banging it on the counter
3:13or using a silicone spatula to even it
3:15out on the top.
3:17I'm sprinkling some everything bagel
3:19seasoning on the top of mine for
3:20aesthetic purposes and for taste but you
3:22can use [music] sesame seeds, flax
3:24seeds, oats, poppy seeds, whatever you
3:27got in the house.
3:28>> [music]
3:28>> And now we bake at 355° for about 45 to
3:3150 minutes. It could be a little longer
3:33just wait until your toothpick comes out
3:35clean and then you know you're good to
3:36go. We're going to let it cool in the
3:38pan for 10 minutes and then we're going
3:39to transfer it to a wire rack to cool
3:41completely. You don't want to skip this
3:43step. You don't want to wait at least an
3:45hour before you cut into it because if
3:47you cut into it too early it's going to
3:49be gummy and the texture is not going to
3:51be appealing because this lentil bread
3:53is very moist. Got to wait. I'm sorry,
3:55but you got to wait.
3:57But when it's time, look how beautiful
3:59this looks.
4:05I think it was worth the wait, guys.
4:07Not as fluffy as our chickpea bread, but
4:09hey, let's not complain, guys. We just
4:11made bread out of lentils. Come on now.
4:14So, our lentil bread is done. It turned
4:16out amazing. I love how the inside
4:18looks. It looks like actual bread.
4:21Um
4:22and I don't know what it is about these
4:24lentils, but this house is smelling
4:26amazing. It actually smells like a
4:27bakery.
4:29So, it even smells like bread, so
4:34What are we waiting on? Let's taste it.
4:35But today, I'm going to I'm going to
4:37toast it up a little bit and I'm going
4:38to add some vegan butter. I'm going to
4:40see how it taste.
4:52Toasted pretty good.
4:56Butter knife, let's add a little bit
4:59of vegan butter.
5:06Hey.
5:12Moment of truth.
5:25We see that
5:27texture is great.
5:29A little bit more
5:31I would say a little bit more
5:34dense and crumbly than the the chickpea
5:36bread we made, but
5:39I like the texture.
5:40The taste is where we have a problem at.
5:44I'll give it about
5:50I say five and a half, six. I think I
5:52like like the taste of it a little
5:54better than the chickpea
5:56bread.
5:59But all in all, this is a healthy
6:01alternative,
6:02gluten-free, high protein, high fiber.
6:05So, if you're a person that stay try to
6:07stay away from gluten,
6:09and you look for a healthier options, I
6:11would say try this out for yourself and
6:13let me know how it turns out. For me,
6:15give it a five and a half out of six.
6:17I mean, a five and a half six out of 10.
6:21Yeah, just let me know in the comments.
6:23If you try this, let me know in the
6:24comments how it turns out and how you
6:26liked it and what you would rate it. If
6:27you have any suggestions for any more
6:29crazy bread recipes, any ingredient you
6:32want me to use to make bread, drop that
6:34in the comments as well and I'll do my
6:36best to bring it to life. Also, if you
6:39notice that my video looks a little
6:40different, I'm trying out some new
6:42shooting methods to try to bring you
6:43guys a better product. So, just bear
6:46with me as I perfect it. I love y'all.
6:49Thank you for watching. What's up,
6:50family? I know a lot of y'all been
6:52asking me about my cookbook and the wait
6:54is finally over. I'm no chef, but I'll
6:56be cooking volume one with 60 plus
6:58recipes is now available for purchase on
7:00my website, plantbasedbrandon.com.
7:03Right now, it's only available as a
7:04digital ebook, but when I get those
7:06physical copies, I'll be sure to let
7:08y'all know. So, if you want one, go to
7:09my website plantbasedbrandon.com,
7:11get yours today. I love y'all. Thank you
7:14for all y'all constant support. Thank
7:16you for watching.