Savory Urad Dal Masala Bread (Vegan & Gluten-Free)
11 hours
1277 reads
About Savory Urad Dal Masala Bread (Vegan & Gluten-Free)
Imagine a warm slice of savory bread, fragrant with spices, and surprisingly light and fluffy. This Urad Dal Masala Bread is a unique vegan and gluten-free delight, perfect for anyone seeking a healthy and flavorful alternative to traditional loaves.The secret? We skip the yeast, harnessing the natural fermentation power of urad dal (split black lentils) for a wholesome rise. Aromatic spices infuse every bite with deep, savory flavor, making this bread incredibly versatile.Enjoy it toasted with your favorite spread, serve it alongside comforting soups and stews, or craft a delicious sandwich. This recipe is a game-changer for healthy and flavorful eating.
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Recipe Time & More
Prep10 hours
Cook1 hour
Total11 hours
Ingredients
Spice Blend
- 1/2 tsp Cumin seeds
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1/2 tsp Pepper black
- 1 tsp Thyme
- 1 1/2 tsp Salt or to taste
Dry Ingredients
- 3 tbsp Corn Flour
- 3 tbsp Rice Flour
- 1 tsp Baking Powder (optional, if dal hasn't fermented well)
Other
- 1 tbsp Oil
- 1 tsp Lemon Juice
Instructions
- Wash the urad dal and soak it overnight. This softens the lentils for grinding.
- The next morning, drain the dal and grind it using minimal water until a smooth paste forms.
- In a bowl, combine the ground dal paste, cumin seeds, Italian seasoning, garlic powder, black pepper, thyme, salt, corn flour, and rice flour. Whisk thoroughly to combine.
- Cover the bowl and let the batter ferment for about 6 hours, or until it becomes bubbly. Fermentation creates air pockets and adds a pleasant tang.
- If the batter hasn't fermented well after 6 hours, whisk in the baking powder. This will help the bread rise.
- Preheat the oven to 350°F (175°C) for 10 minutes. Grease a bread tin or cake tin and line the base with parchment paper. This prevents sticking and ensures easy removal.
- Pour the batter into the prepared tin and bake at 400°F (200°C) for 45 minutes. Reduce the oven temperature to 350°F (175°C) and bake for another 10 minutes. Baking at a higher temperature initially helps create a good crust, while lowering the temperature ensures the inside cooks through without burning.
- For the last 10 minutes of baking, turn on both top and bottom heating elements if your oven has this feature. This will help brown the top of the bread.
- Remove the bread from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Recipe Notes
Good To Know
- For extra texture and visual appeal, sprinkle the top of the batter with sesame seeds or nigella seeds before baking; they add a nutty crunch and complement the earthy dal flavors.
- If you prefer a tangier flavor, stir a tablespoon of vegan yogurt or a squeeze of lemon juice into the batter before baking—this not only enhances tang but can also help with a softer crumb.
- Leftover slices can be pan-toasted with a little vegan butter or oil and served with chutney or pickles for a quick and flavorful snack.
- To make this bread sandwich-ready, bake it in a loaf tin lined with parchment, then cool completely before slicing thinly using a serrated knife for clean, even pieces.
Expert Tips
- For a richer flavor, soak the dal overnight before blending. This also helps create a smoother batter.
- Don't overmix the batter. Overmixing can develop the gluten and result in a tougher bread.
- Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, the bread is ready.
Storage Instructions
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
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Recipe Nutrition
Calories: 105kcalCarbohydrates: 7gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 570mg
Anju Bhagnari
Articles: 140
5 Comments
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I’m loving this recipe already!
Looks so flavorful! Thanks for posting.
Thanks for the inspiration! Looks tasty.
When Will i bake a bread …oh god such a lovely recipe.
This looks delightful! Thanks for the recipe.