Red Lentil Bread

I was curious to try this high protein/high fiber lentil bread.  I haven't had great luck at gluten free breads, usually a weird taste/smell to them.  Anyway, this was super easy so I thought, why not?  I added some "Everything Bagel" seasoning to both the top and the inside for more flavor.  I also added organic unsalted raw pumpkin seeds to the top.  I used a kitchen scale to weigh everything to help with recipe accuracy.  What I used

• 12 oz dried organic red lentils 
• 1/2 cup water
• 1 tablespoon apple cider vinegar
• 1/2 cup whole psyllium husks (60 grams on scale)
• 1/2 teaspoon baking soda
• 1/2  teaspoon kosher salt
• 2 tablespoons "Everything Bagel" seasoning, divided; one for inside batter, one for loaf top sprinkling

I preheated the oven to 350°F.   I had soaked the lentils overnight in cold water, then drained and rinsed them well.  

I put these in a food processor.  I added the water and vinegar and processed until smooth as can be, scraping down the sides as necessary.

I added the psyllium husks, baking soda, seasoning and salt and processed a couple more turns.  

I scooped this into a 9" x 4" silicone pan.  I used about 1/2 teaspoon of avocado oil to grease the inside - just in case...

I put this in the oven on a foil lined baking sheet and set the timer for 50 minutes.  The husks were so expensive and 60 grams was almost the full bag.  And I couldn't distinguish online whether it was 40 or 60 grams in the conversion and the recipe didn't cover it well.  

I transferred to a wire rack and let cool completely.  It's supposed to last 5 days in the fridge and after the first day it's apparently better to toast it.  It can freeze for 3 months.  

So, the end piece I first tried was hard and not very appealing.  However, the next slice was really good!  It was soft and didn't feel as dense.  I still might lessen the psyllium husk to 40 grams next time to see if there's a noticeable difference, plus it'll be cheaper 😉.  Best thing was there was no weird taste or smell like my other flour free bread attempts.  And the seasoning and seeds were needed in my opinion.  

Nutrition Estimate from the Recipe:

Serving: 1slice | Calories: 165kcal | Carbohydrates: 30g | Protein: 13g | Fat: 1g | Sodium: 81mg | Fiber: 13g | Sugar: 2g