SATVIC BREAD

RECIPE
 SNACK

SATVIC BREAD
made using lentils

B E ST F O R
Bread Replacement
MAKES : 12 breads TIME : 1 hour

IN GR E D IE N T S PR E PAR AT IO N
• Soak 1 cup whole moong daal (with skin)
• 1 cup green whole moong daal, for 12 hours.
soaked • Soak 1 cup whole urad daal for 12 hours.

• 1 cup whole urad dal, soaked

• (¼ + ¾) cup water METHOD

BREAD
1. Place the soaked whole moong daal and
Other Ingredients ¼ cup water into a blender and blend until
smooth. Take it out into a big bowl.
• ¼ cup psyllium husk (isabgol)
2. Similarly, blend whole urad daal with ¾ cup
• ¼ cup jaggery powder
water until smooth. Take it out into the same
• 2 tablespoons flax seeds, roasted bowl.

• 2 teaspoons lemon juice
• 1 teaspoon rock salt
Topping
• 1 tablespoon flax seeds, roasted
3. Mix both the batters together. Cover with a
plate and put it to ferment for 8 hours.
4. Preheat the oven at 200°C for 10 minutes.
Add the remaining ingredients into the
fermented batter and mix well using a spoon
to combine everything.

5. Pour the batter into the greased loaf bread tin.

Tap the tin to even out the batter and add the
topping. Bake at 200 °C for 45 minutes.

6. Allow the bread to cool down for about

15 minutes before removing from the tin.

7. Slice and serve.