Here’s a recipe from my past, a great close-textured bread.
This one goes nicely with soup or toasted. Don’t be surprised if it doesn’t rise as much as other loaves. It’s just due to the weight of the chickpeas in the dough. I think you’ll agree that the flavour is worth it. The recipe is from somewhere on the internet and has been slightly modified; if it was yours originally – thanks.
Ingredients.
100g Sunflower seeds.
100g Pumpkin seeds.
100g Linseed
14g salt.
400g boiling water.
1x 400g can of chickpeas
20g olive oil.
12g instant yeast.
620g White bread flour.
80g lukewarm water.
Method
12 hours before you’re going to bake, place all of your seeds in a medium-sized container, cover with 400g of boiling water and the 14 g of salt.
Then in a smaller bowl, place 120g of white bread flour, 80g of lukewarm water and 2g of yeast. Mix well and cover.
After 12 hours, it should be bubbly, like this.
Drain your chickpeas and mash with a fork, roughly.
Place 500g of bread flour into the bowl of your mixer, or into a large mixing bowl if kneading by hand. Make a well, add 10g of yeast and the crushed chickpeas, seeds and dough mix, along with 20g of olive oil.
It should start to come together pretty quickly, but if you think it’s too dry, add 25g of water, mix again for a minute or two then reassess.
Knead for 10 minutes and cover in a lightly oiled bowl.
Leave it to rest for 90 – 100 minutes until it doubles in size.
Knock the dough back, then divide into two and shape into tins. Put the oven on to 250°C
Allow the dough to rise again, for about 45 – 60 mins,
Bake for 20 mins then reduce the temperature to 200°c for 20 mins more. When you start to bake, pour a little boiling water into a tray in the bottom of the oven to create steam.
As you can see, the texture is more like a cake than bread, but, trust me, it’s delicious.
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I’ll be back on Monday, with another BlogHop, have a great weekend.
