The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chickpea bread

zorra's picture
zorra

Chickpea bread

Recently I baked the following bread with chickpea flour. This recipe is my own creation. The chickpea flour gives the bread a light sweet taste.

chickpea bread

100 g chickpea flour
150 g white flour
5 g fresh yeast
~110 g water
1 TL honey
5 g salt
50 g refreshed sourdough

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. 
Shape and leave to prove for another 30 minutes. Preheat oven to 230C. Mist inside with a spray. After 10 minutes reduce heat to 190 C and bake for another 20 minutes. Remove and cool.

Recipe in German: http://kochtopf.twoday.net/stories/2841127/

Comments

Sparkie's picture
Sparkie

Hi

looks mighty tasty, but in the recipe what is the honey measurement? I can weigh the stuff in grams, but the abbreviation is unknown  to me.  

A teaspoon is about 5 ml's . Corning glass measuring cups have metric on them, but a scale is better. My great grandmother (a wonderful Sicilian cook from a family of pastry bakerys), scaled everything, something lost on generations after her.

thanks

sparkie

kranieri's picture
kranieri

chick pea bread is amazing. cant wait to try your recipe!
any ideas for transcribing it into just starter, no yeast?

 

my local bakery does a chickpea bread but they use hummus, added directly to the sponge the texture is extremely smooth and irresistible

 

saintdennis's picture
saintdennis

Doc Tracy,

 what the brand of scale you have???

Doc Tracy's picture
Doc Tracy

It's an Onyx by AWS. (I think that stands for American Weight scales). If you need to know for sure I can go check. I found it on Amazon.com.

By the way, allrecipes will convert recipes to grams/ml if you like. Just use the option on the recipes. It will also calculate for smaller/larger amounts.

I used this feature to convert my Finnish Pulla bread this AM. It was slick.

Breadandwine's picture
Breadandwine

I'll second the socca recommendation - it was a revelation to me when I first came across it.

Here's how I've used it in the past (must do it again this week!):

http://nobreadisanisland.blogspot.com/2010/10/socca-gram-flour-pancakes-vegan-and.html

Cheers, Paul