Creative | Gluten Free | Vegan

Chickpea bread

Ingredients:

Chickpea bread

  • 200 g cooked chickpeas
  • 200 g chickpea flour
  • 300 g bread flour
  • 25 g baker’s yeast
  • 600 ml warm water
  • 2 eggs
  • 100 g lard
  • 2 tbsp olive oil
  • 10 g salt
  • 1 tbsp oregano
  • ½ tsp garlic powder
  1. Dissolve the yeast in the warm water.
  2. Sift the flours and reserve.
  3. Puree the chickpeas with the eggs. In a large bowl, mix all the ingredients and mix well, knead for 10 minutes, until you get an elastic dough that does not stick to your hands.
  4. Make a ball, cover with a cloth and let it rest until doubled in size. Knead lightly and leave to ferment for another 10 minutes.
  5. Take portions of about 50 grams, shape into balls and make incisions. Let stand for 10 to 15 minutes.
  6. Place in the oven previously heated to 180º. Bake for about 20 minutes, until the muffins are golden brown.
Starter
Creative, Gluten Free, Vegan

Method:

Chickpea bread

  • 200 g cooked chickpeas
  • 200 g chickpea flour
  • 300 g bread flour
  • 25 g baker’s yeast
  • 600 ml warm water
  • 2 eggs
  • 100 g lard
  • 2 tbsp olive oil
  • 10 g salt
  • 1 tbsp oregano
  • ½ tsp garlic powder
  1. Dissolve the yeast in the warm water.
  2. Sift the flours and reserve.
  3. Puree the chickpeas with the eggs. In a large bowl, mix all the ingredients and mix well, knead for 10 minutes, until you get an elastic dough that does not stick to your hands.
  4. Make a ball, cover with a cloth and let it rest until doubled in size. Knead lightly and leave to ferment for another 10 minutes.
  5. Take portions of about 50 grams, shape into balls and make incisions. Let stand for 10 to 15 minutes.
  6. Place in the oven previously heated to 180º. Bake for about 20 minutes, until the muffins are golden brown.
Starter
Creative, Gluten Free, Vegan

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