What can I say? I just can’t get enough of my starchy goodness and I love to experiment with flours in order to create a healthy and nutritious loaf.
We arrived back from a trip to Adelaide a few nights ago and the next morning I felt an urge to bake bread, but , to my horror, I realized I hadn’t fed the sourdough starter, therefore it was not ready to use, nor I had enough 00 flour for a loaf… What to do?
I resorted to dried yeast as the rising agent and to chickpea flour as the core flavor of this healthy bread.
The recipe is fairly simple and the use of commercial yeast will shorten the proving time. It’s perfect for almost-instant gratification!
I used the No-knead bread technique, to ensure a crisp crust and a soft and airy crumb
Dissolve a 7 gr sachet of dried yeast in a glass with 320 ml of lukewarm, filtered water. Let in stand for 5 to 10 minutes until it looks frothy.
In a large bowl mix 325 gr of 00 flour with 100 gr of chickpea flour. Pour in the water and yeast and mix with a wooden spoon until combined.
Add a tablespoon of salt and knead gently for a minute, just so the salt is combined into the (sticky) dough.
Cover with oiled cling wrap and let it rest in a warm place for about 90 minutes.
Turn the oven on at 230. Place a cast iron pot into the oven and allow it to heat up for about 40 minutes. In the meantime, tip your dough onto a floured surface and let it continue proving until the pot is thoroughly heated.
Take the pot out of the oven (use mittens!), tip the dough in ( no need to grease the bottom of the pot) and cover with the lid (make sure to remove any plastic parts). Put the pot back in the oven and bake for around 20 minutes, then take the lid off and bake for a further 10 minutes, or until the crust is golden .
The benefits of chickpeas according to Wikipedia:
Chickpeas are a helpful source of zinc, folate and protein.They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.