Follow these six steps. Start the soaking the evening before, so the peas are ready to blend the next day.

Step 1: Soak the split peas

• Rinse the dried split peas thoroughly under running water.
• Place them in a large bowl and cover with plenty of water.
• Soak for 8-12 hours or overnight.
• Drain and rinse the peas well before blending.

Important: Do not use the soaking water in the batter. Use fresh water if needed for blending.

Step 2: Preheat the oven

• Preheat the oven to 180°C (350°F).
• Line a small loaf pan, approximately 20 x 10 cm (8 x 4 inches), with parchment paper.

Step 3: Blend the ingredients

• Add the drained split peas and eggs to a high-speed blender or food processor.
• Blend until as smooth as possible, scraping down the sides when necessary.
• If the mixture is too thick to blend, add fresh water 1 tablespoon at a time.
• Add the baking powder and any optional seasonings.
• Blend briefly again until evenly combined.

The batter should be thick but pourable, similar to a dense pancake batter.

Step 4: Transfer to the pan

• Pour the batter into the prepared loaf pan.
• Smooth the top with a spatula.
• Tap the pan gently on the counter to release large air bubbles.

Step 5: Bake the bread

• Bake for 45-55 minutes, until the loaf is firm and lightly golden.
• Check the center with a toothpick. It should come out without wet batter.
• If the top browns too quickly, loosely cover it with foil.
• Make sure the center is fully cooked before removing the loaf from the oven.

Step 6: Cool before slicing

• Let the bread cool in the pan for 10-15 minutes.
• Transfer it to a wire rack and allow it to cool completely before slicing.
• Use a sharp serrated knife for the cleanest slices.