The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lentil flour pavé with carrots

Abelbreadgallery's picture
Abelbreadgallery

Lentil flour pavé with carrots

Baking with pulses flour is exciting. Good vegetable protein, it's a very interesting option from the nutritional point of view. It's a good alternative also to other non-gluten flours in your bread. This time the content of lentil flour was 20% of the total flour in the bread. I don't count the content of flour in the stiff sourdough. I also added some grated carrots, for flavour and also for the colour.

gillpugh's picture
gillpugh

I've got some chickpea flour, do you think I'll have the same rise as your loaves?

 

Abelbreadgallery's picture
Abelbreadgallery

Yes, pulses don't penalize volume such as other non-gluten flours. Just take a look at what dosis you use. It's good to use stiff sourdough to strengthen the lowest gluten in the dough we have.

MontBaybaker's picture
MontBaybaker

Abel, lovely loaves and creative flavor!  For loaves or sandwich rolls, what would be the maximum % of "pulses flour" as long the rest are higher-gluten?  Being unfamilar with these flours, what others would work besides lentil and chickpea (and be available in the U.S)?  Another reason to get a grain mill.  

Abelbreadgallery's picture
Abelbreadgallery

From 10 to 20% of the total amount of flour is ok.

Abelbreadgallery's picture
Abelbreadgallery

Yellow pea flour rolls

I also made some yellow pea flour rolls some months ago:

http://www.thefreshloaf.com/node/52043/yellow-pea-flour-rolls