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Submitted by zorra on November 2, 2006 - 8:03am. Chickpea breadRecently I baked the following bread with chickpea flour. This recipe is my own creation. The chickpea flour gives the bread a light sweet taste.
100 g chickpea flour Dissolve yeast and honey in 20 g water. Mix the two flours and salt. Add sourdough, yeast and rest of water, mix and knead your dough (by hand or mixer) until smooth and elastic. Shape into a ball and leave covered for 1 hour or until double in size. Recipe in German: http://kochtopf.twoday.net/stories/2841127/
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using chickpea flour...
I recently tried something similar with results not nearly as beautiful -- I overproofed, etc. But I'm very curious to use the chickpea flour I have in the cupboard. It is great in small doses (2Tbs) to a pane pugliese.
I'm also itching to try fermenting a chickpea flour dough, along the lines of greek chickpea rusks... http://www.paula-wolfert.com/recipes/bread.html
Any other tips, besides this recipe? Any failures to avoid?
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weights & measurements
It would be really great if all the recipes were not only in grams and ounces, but also in cups, teaspoons and tablespoons. That way everyone would be able to use these great recipes.
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A simple electronic scale in
A simple electronic scale in the kitchen will give you weight by oz and grams. I find this helpful as I use alot of recipes from other countries.
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Oh my, you people can make
Oh my, you people can make bread out of anything you put your mind to. This is simply wonderful. Is the chickpea flour as consistent as the normal one? Will the bread grow in the oven? I really want to try this out.
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