Sourdough/Chickpea Bread

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Sour Dough/Chickpea Bread
A tasty if very heavy and mushy bread.
Sour Dough/Chickpea Bread
Print Recipe
A tasty if very heavy and mushy bread.
Servings Prep Time Cook Time Passive Time Calories/serving
2loaves 10minutes 60minutes 9hours 1978kcal
Servings Prep Time
2loaves 10minutes
Cook Time Passive Time
60minutes 9hours
Nutrition Facts
Sour Dough/Chickpea Bread
Amount Per Serving
Calories 1978 Calories from Fat 621
% Daily Value*
Total Fat 69g 106%
Saturated Fat 10g 50%
Polyunsaturated Fat 34g
Monounsaturated Fat 20g
Sodium 2280mg 95%
Potassium 1545mg 44%
Total Carbohydrates 273g 91%
Dietary Fiber 40g 160%
Sugars 19g
Protein 69g 138%
Vitamin C 8%
Calcium 24%
Iron 128%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings: loaves Units:
Ingredients
Servings: loaves Units:
Nutrition Facts
Sour Dough/Chickpea Bread
Amount Per Serving
Calories 1978 Calories from Fat 621
% Daily Value*
Total Fat 69g 106%
Saturated Fat 10g 50%
Polyunsaturated Fat 34g
Monounsaturated Fat 20g
Sodium 2280mg 95%
Potassium 1545mg 44%
Total Carbohydrates 273g 91%
Dietary Fiber 40g 160%
Sugars 19g
Protein 69g 138%
Vitamin C 8%
Calcium 24%
Iron 128%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Prepare your sourdough starter by feeding it and leaving it on your kitchen counter for 6 hours
  2. Take out 500 g of your starter and re-feed it. I typically feed it once and leave it out over-night, then re-feed it and put it in the fridge.
  3. Blend the chickpeas; optionally blend only 600 g and leave the remaining 100 g whole.
  4. Mix sourdough starter, blended chickpeas and the other ingredients in a bowl.
  5. Knead the dough on your counter; use wet-kneading (use water on the counter instead of flour as with regular kneading).
  6. Put the dough back in the bowl, cover with a towel and leave to rise for 1 hour.
  7. Knead the dough again, split it into two and form to loaves of bread.
  8. Put the loaves on a tray, cover with a towel and leave to rise for 2 hours.
  9. If you feel particularly artsy, you can wet the top of the breads using water, oil (not in the recipe) or egg (ditto!); you can save some of the sunflower seeds and put them on top; you can cut the breads for an extra EMO feeling. Go nuts! Unless you have anut allergy, in which case literally don't.
  10. Put the tray with the loaves in the oven and cook for 1 hour at 180°C. No need to pre-heat the oven unless it's old and shitty.
Recipe Notes

There's a ton of possibilities for variations of this recipe.

  • You can interchange any of the oatmeal/flour/chickpeas with other flours (though you probably shouldn't go below 100 g regular flour).  If replacing wet ingredients like chickpeas with dry ones like flours remember to add more liquid.
  • You can interchange the chickpeas with other beans; kidney beans are also yummy.
  • Feel free to experiment with the vegetables; just be sure to be careful to adjust the liquid if you add wet vegetables.  Celery, carrots, tomatoes and beets rock.
  • You can replace the liquid; milk, water, beer, wine or a combination thereof works.

  1. for feeding your starter []
  2. cooked and cooled []

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