Lentil Spelt Bread (High-Protein!)

If you’ve been searching for a super nutritious and satisfying bread recipe, look no further than this high protein Lentil Spelt Bread! It’s packed with protein and fibre that actually keeps you full, and the best part? It’s a healthy bread that doesn’t taste like cardboard — in fact, it’s unbelievably tasty!

Watch how to make Lentil Spelt Bread over on my YouTube channel! And don’t forget to subscribe while you’re at it  😉

Inspiration & Ingredients

I’m going to be very honest with you guys: baking bread has never been my thing. I’m not the person casually whipping up sourdough starters or talking about hydration percentages like it’s a personality trait. And yet… here I sit writing this blog post about a loaf high-protein, vegan, actually-delicious bread that rose, sliced, and delivered.

If you’ve ever felt personally victimized by dense bricks masquerading as homemade bread—same. But I promise this recipe is forgiving, practical, and has been tested in real-time by someone who absolutely does not identify as “a baker.” If I can get a solid, fluffy-ish, protein-packed loaf out of spelt flour and lentils… you can too, friend!

This bread was born out of a mission: make a high-protein, whole-food, vegan bread without relying on eggs, dairy, or specialty ingredients like vital wheat gluten. And, as someone who is slowly reintroducing gluten back into her diet after being gluten-free for 12 years, I’m really enjoying how surprisingly good spelt — an ancient, more nutritious and less glutenous variety of wheat — has been on my tummy.

Why You Should Make Lentil Spelt Bread

• It’s actually high protein – ~8g per slice (which is huge for bread)
• Vegan + whole food-based – no eggs, no dairy, no weird stuff
• Beginner-friendly – tested by a non-baker, approved by a non-baker
• Customizable – easy to tweak seeds, hydration, or size
• Satisfying – this is not your average airy, nutritionally-empty slice

Also? It tastes good. Which feels like an obvious requirement, but in the world of “healthy bread”… it’s not always a given.

Calories & Why This Bread Is Worth It

Let’s address the elephant in the room:
Yes, at 177 calories per slice this bread is more calorie-dense than typical store-bought bread. But that’s not a downside—it’s the whole point!

How to Use This Bread Strategically

How This Bread Actually Compares to “Protein Bread” at the Store

Okay friends, let’s be honest for a second—most breads labeled “high protein” at the grocery store aren’t nearly as impressive as they sound. For example, brands like Dave’s Killer Bread, Ezekiel 4:9, and Silver Hills all market themselves as better-for-you, protein-rich options. And to be fair, they are solid choices. But here’s what I’ve noticed from my research…

The Protein Reality Check

Most store-bought “protein breads” land around 5g protein per slice, which is… fine. But not exactly groundbreaking, either. Now compare that to this Lentil Spelt Bread at 8 protein per slice… DANG. That’s up to 80% more protein, made entirely from whole foods—no isolates, no powders, or weird ingredients.

What Makes This Lentil Spelt Bread Different

Instead of relying on added protein powders or just tossing in a few seeds, this bread gets its protein from:

• Lentils (the real MVP here)
• Whole grains
• Seeds like hemp, pumpkin, and flax

That combination matters because legumes and grains create a more balanced amino acid profile—similar to what makes sprouted breads like Ezekiel 4:9 so popular—but with way more protein per slice (which I’m pretty darn proud of!)

Whole Food Protein vs “Added” Protein

Here’s the big difference most people don’t realize: Many commercial “protein breads” are just regular bread with added protein isolate. This bread is naturally high-protein ingredients working together! Just real whole food ingredients having a great time.

Cost Comparison (This One’s Wild)

Let’s talk money, because this is where it really shines: Store-bought protein bread: $0.60–$0.80 per slice… while this homemade loaf: ~$0.40 per slice!

So you’re getting:

• More protein
• Less processing
• Better ingredients
• Lower cost

If you’ve been buying “protein bread” thinking it’s dramatically higher in protein… you’re not alone. The marketing is strong. But if you want a bread that actually earns that label—while still tasting amazing and keeping things simple—this Lentil Spelt Bread is in a completely different league. And once you try it, those store-bought loaves might start looking a little… underwhelming.

Thank you for coming to my TED Talk.

How to Make Lentil Spelt Bread

1. Cook the Lentils: If your lentils are soaked, simmer them until very soft (about 10–15 minutes). Then drain excess water if needed. Blend into a thick paste (not watery—think hummus, not smoothie). Let cool until warm, not hot. Tip: If the blended mixture is too runny, simply pop back in the pot and cook over medium-low heat until it thickens like hummus or mashed potatoes.
2. Activate the Yeast: In a bowl combine warm water and active dry yeast plus a pinch of sugar. Let sit for 5–10 minutes until foamy. (If it doesn’t foam, your yeast might be dead and you’ll need to get new yeast.
3. Mix the Dough: In a large bowl (or stand mixer with dough hook) add lentil paste, yeast mixture, spelt flour, ground flaxseed, hemp seeds, pumpkin seeds, olive oil and salt and gently mix until a dough forms.
4. Knead for 5–8 minute by hand or with stand mixer. The dough should become softer and slightly elastic. Expect it to be slightly sticky, soft and not perfectly smooth. If it feels too stiff → add 1 tbsp water at a time, if slightly sticky → you’re doing it right!
5. First Rise (1.5–2.5 hours): Cover and let rise in a warm spot. It may not fully double, but should expand quite a bit and look puffy. This is where most of your rise happens so be patient here.
6. Gently shape: With lightly flour hands gently press out large air bubbles, then fold or roll into a log (don’t aggressively knead). Then place into a parchment lined/greased loaf pan.
7. Second Rise (30–45 minutes): Let it rise until near the top of the pan. It may not dramatically rise again—and that’s okay
8. Bake at 375°F 45–60 minutes. It’s done when you have a deep golden crust and it sounds hollow when tapped. Let it cool fully before slicing (very important!)

Tips & Suggestions for a Perfect Loaf

Unbe-loaf-able

If you’ve ever thought, “I’m just not a bread person,” I get it—I was fully in that camp. But this recipe is proof that you don’t need to be a seasoned baker to pull off something seriously yummy! While it may not be the fluffiest bakery-style bread you’ve ever seen, it is a high-protein, hearty, and actually enjoyable loaf made from simple ingredients and by your own hands! Which, in my opinion, is way more satisfying. 😉

Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!