Think of a vegan bread and here I come with a yeast free bread recipe. Perhaps this is one bread recipe that uses no raising agents either.
What's more special about the no yeast bread recipe is that it :
Let's come back to the vegan bread recipe.
I have always been impressed with urad dal's natural fermentation properties and thus was planning to experiment with the same. A Google search directed me to one page (veganricha) that gave me the confidence to experiment with this lentil.
What gave me even more confidence was the vegan lentil cake success. It is one yummy cake that you cannot ignore, since it uses lentils alone and no other grain. It is gluten free, butterless, eggless, sugarfree, and loaded with nuts. Perhaps if you have nut allergy, you can always skip the nutty part.
The vegan lentil bread recipe was the result of my success with vegan lentil cake.
1 cup- urad dal (black gram split lentils dehusked)
1/4 cup- makhana (foxtail nuts) or you can take sabudana/sago (tapioca starch) or boiled potato
1 tbsp- flax meal (check the video above on making flax meal at home)
cumin seeds
3 tbsp- rice flour
1/4 tsp black pepper
1/4 tsp common salt
1 tsp- maple syrup
1 tbsp olive oil (or any other vegetable oil)
Curry leaves, nigella seeds, sesame seeds
3 tbsp-water or little more to make the right batter consistency
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| lentil bread bun |
- is vegan
- uses lentils
- is gluten free
- is grain free
- uses urad dal or black gram dehusked
- uses no raising agents - so no baking powder, no baking soda
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| vegan lentil bread |
Why use Urad Dal
Perhaps I wanted to make it a gluten free recipe. Additionally, urad dal is a rich source of protein and B vitamin. A common ingredient in South Indian homes, including south eastern India, urad dal is a versatile ingredient to experiment in your kitchen. The lentils get easily fermented naturally if left out in the open, so you do not need to use any raising agent to make a cake or bread.But the dal has to be left for 6-7 hours for natural fermentation.
From idli to dosa, cake to bread, urad dal can be used in a range of preparations. If you are looking for a protein-friendly, gluten-free diet, get your hands on black gram.
Easy to digest, thanks to its fiber content, urad dhal aids digestion and keeps your sugar under control, since fiber is slowly absorbed and the release of glucose is slow.
Before jumping over to the eggless vegan bread recipe, let's learn a bit about urad dal benefits.
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| yeast free lentil bread |
Urad dal benefits health in more ways than one:
- rich in fiber
- rich in proteins
- rich in iron
- has a profuse amount of minerals
- helps manage inflammatory conditions
However, urad dal raises uric acid levels, which means it is not the best choice for those with gallstones or kidney stones, as it may add to calcification in the body.
Let's come back to the vegan bread recipe.
I have always been impressed with urad dal's natural fermentation properties and thus was planning to experiment with the same. A Google search directed me to one page (veganricha) that gave me the confidence to experiment with this lentil.
What gave me even more confidence was the vegan lentil cake success. It is one yummy cake that you cannot ignore, since it uses lentils alone and no other grain. It is gluten free, butterless, eggless, sugarfree, and loaded with nuts. Perhaps if you have nut allergy, you can always skip the nutty part.
The vegan lentil bread recipe was the result of my success with vegan lentil cake.
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| no yeast bread bun lentils gluten free |
Let's get back to the vegan bread recipe.
Ingredients for Eggless Lentil Bread
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| urad dal |
1/4 cup- makhana (foxtail nuts) or you can take sabudana/sago (tapioca starch) or boiled potato
1 tbsp- flax meal (check the video above on making flax meal at home)
cumin seeds
3 tbsp- rice flour
1/4 tsp black pepper
1/4 tsp common salt
1 tsp- maple syrup
1 tbsp olive oil (or any other vegetable oil)
Curry leaves, nigella seeds, sesame seeds
3 tbsp-water or little more to make the right batter consistency
Procedure: How To Make Eggless Lentil Bread Bun
- Wash and soak urad dal in water overnight.
- Next morning, Grind it along with roasted flax seeds and makhana.
- If you are taking sabundana instead, soak it along with urad dal and grind the next day.
- Add only 1-2 tsp water for grinding.
- Mix all other ingredients well.
- Allow the dal paste to sit on the counter covered for 5-6 hours.
- This will help the lentil ferment naturally, so we do not need to use any raising agent.
- When the lentil has fermented, add little (1-2 tbsp) water.
- The batter has to be thick and pasty. We do not want a flowy batter. To check whether your batter is ready for baking, drop one drop in a glass of water, if it stays on top, your batter is ready. Otherwise, you need to beat/whisk it well until it becomes bubbly.
- I used only 1/4th of this batter for the bread bun.
- Air fry or bake for 15 mts at 180 degrees or little longer until done - may take 5-10 mts more to get a golden crust like I got.
- Enjoy eggless vegan lentil bread bun with chutney of your choice, It goes well as a sandwich bread too. We enjoyed the no yeast bread bun with chickpea curry. It tasted delicious.
Yes it is a gud option for yeast free bread. Loved the idea.
ReplyDeleteThank you dear.
DeleteTotally in love with your innovative experiments dear Ravneet. Thanks for the healthy share .
ReplyDeleteTotally in love with your innovative experiments dear Ravneet. Thanks for the healthy share .
ReplyDeleteGlad, you like my experiments. Thanks for stopping by dear.
DeleteWow..this is amazing..I need to try this
ReplyDeleteThank you. Please do not forget to share feedback.
DeleteRavneet,You mill Very innovative and out of the box recipes. It's a pleasure to know them and love your Sprit to share these and your love. Thank you so much dear !!
ReplyDeleteKeep going ! All d very best !!
thank you for such kind words!!
DeleteHi Ravneet, I have medical condition which doesn't allow me to have gluten in my diet. Desperate to replace regular bread (as I love whole bread) with gluten-free bread. Really want to try this recipe out, just a few queries :
ReplyDelete- once the batter is fermented, then I need to add the rest of the ingredients like rice flour etc with it and bake it straight away? Or let it rest and bake in a While?
- also since u mentioned the dough is thick how do I shape it? Can I put the dough in our usual baking loaf tin ?
Hello dear. Sorry to hear about your condition. I do have a few other gluten-free breads, cookies, and cakes too. I will soon come up with a ragi bread too and other gluten-free recipes. I make ragi roti as well and have posted the video on my channel (Ravneet Bhalla). Regarding your queries, 1) No dear. You have to mix all other ingredients before fermenting. Unless everything ferments, you cannot make a bread out of it. After turning urad dal, makahana to paste, mix it with all other ingredients and cover with a moist cloth. Keep in a warm place to speed up fermentation. Then you can bake it. Since its consistency is more like vada batter, you cannot shape it. All you need to do is pour it into the bread tin and bake straight away. PS: Do the test to check if the batter is ready for baking. Drop into water. If it floats, go ahead. I hope I have answered your queries. Let me know if there is any doubt.
DeleteHi...
ReplyDeleteThanks for the innovative and heathy recipes that you post... I tried this bread today and it was delicious.. Bud it tasted more like vada and not at all like bread...
Is it supposed to taste like that or did i go wrong somewhere?
Baked it crispy and relished it with sambhar and chutney
Awww...well, since it is a lentil bread, it tastes more like vada. But it surely is a great option for gluten-sensitive people who cannot have the typical breads that we are used to eating :) It was an experiment that I loved and decided to share for my gluten intolerant readers. Hope that makes sense. You could always improvise with the inclusion of other ingredients in the recipe. I will come up with another one soon.
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