A different sort of bread, 3 seed and Chickpea.


There’s no Indie Showcase this week, instead, I thought I’d share another great recipe with you.


Following on from the biscuits made with Chickpeas, here’s a recipe I used to make when I was running Well Bread. It went down well with customers and I used to make an extra one for myself.

This one goes nicely with soup or toasted. It doesn’t rise as much as other breads; due to the weight of the chickpeas in the dough but I think that the flavour is excellent.

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.


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 twelve hours, the seeds will be swollen and the dough will be bubbling and risen.

Next, 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 back the dough 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 bake, pour a little boiling water into a tray in the bottom of the oven to create steam.

I cut it too quickly but the soup was hot and I was hungry.


Now all you have to do is enjoy it. I’ll be back on Saturday with some more thoughts about writing.

Stay safe everyone.


I’d love to get your comments, please leave them below. While you’re here, why not take a look around? There are some freebies and lots more content, about me, my writing and everything else that I do. You can join my newsletter for a free novella and more news by clicking this link.

 8,981 total views,  1 views today

Comments are closed.