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Print Recipe
Sour Dough/Chickpea Bread
A tasty if very heavy and mushy bread.
Sour Dough/Chickpea Bread
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Print Recipe
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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
- 500 g sourdough starter
- flour (for feeding your starter)
- 100 g flour
- 200 g oat meal
- 700 g chickpeas (cooked and cooled)
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 10 g cocoa
- 100 ml beer
- 50 g olives
- 1 tsp salt
Servings: loaves
Units:
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Ingredients
Servings: loaves
Units:
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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.
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Instructions
- Prepare your sourdough starter by feeding it and leaving it on your kitchen counter for 6 hours
- 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.
- Blend the chickpeas; optionally blend only 600 g and leave the remaining 100 g whole.
- Mix sourdough starter, blended chickpeas and the other ingredients in a bowl.
- Knead the dough on your counter; use wet-kneading (use water on the counter instead of flour as with regular kneading).
- Put the dough back in the bowl, cover with a towel and leave to rise for 1 hour.
- Knead the dough again, split it into two and form to loaves of bread.
- Put the loaves on a tray, cover with a towel and leave to rise for 2 hours.
- 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.
- 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.
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