Step 1

Thoroughly rinse the lentils and quinoa. Transfer to a large bowl and cover with cold water. Soak for 6-12 hours in the fridge. Drain the lentils and quinoa thoroughly. They can hold a lot of extra water, which will keep the bread from cooking properly, I recommend letting them sit in a sieve for 10 minutes to remove the excess water

Step 2

In a high-speed blender, add the lentils, quinoa, yeast, yogurt, psyllium husk, salt, and 1.25 cups of water. Blend until smooth.

Step 3

Line a 9.5x5x2.5in loaf pan with baking paper and transfer the mixture to the pan. Let it rest uncovered for 30 minutes.

Step 4

Preheat the oven to 350°F (180°C) fan forced, with a metal tray on the bottom rack.

Step 5

Place the loaf pan on the metal tray and bake for 50 minutes. Do not open the oven door while the bread is cooking. Remove from the pan and baking paper, as soon as you take it out of the oven, and place on a baking cooling rack. Allow it to cool completely before slicing. Once cooled, keep in an airtight container for 3 to 4 days.