Step 1

Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.

Step 2

Combine the lentils, sunflower seeds and boiling water in the container of a blender (regular or high-speed). Let stand for 20 minutes until the lentils are plump (the seeds will also plump, slightly) and the water has cooled. Do not drain.

Step 3

Preheat the oven to 325F (160C). Spray a 9x5-inch (22.5 x12.5 cm) loaf pan with nonstick cooking spray. Alternatively, lightly oil or grease the pan.

Step 4

Blend the plumped lentils, sunflower seeds and cooled water on high speed, stopping once or twice to scrape down the sides of the blender container, until smooth.

Step 5

Add the whole psyllium husks, baking powder, and optional salt to the blender. Blend for 10 to 15 seconds until blended.

Step 6

Scrape the batter into the prepared pan. Smooth out the top of the batter.

Step 7

Bake the bread in the preheated 325F (160C) oven for 90 minutes until risen and the surface of the bread appears dark golden brown, dry, and crusty. The bread will also sound hollow when tapped.

Step 8

Transfer the pan to a cooling rack. Cool the bread in the pan for 15 minutes.

Step 9

Remove the loaf of bread from the pan (slide a butter knife around sides, as needed, to assist the release). Place the loaf on the cooling rack and cool completely.

Step 10

Slice the cooled bread thick, thin, or anywhere in between! It is wonderful for toast, sandwiches, and accompanying meals of all kinds.