Corn and chickpea bread loaf **

Corn and chickpea bread loaf **
Corn and chickpea bread loaf **

I never know what to make with chickpea flour, it has a definite bitterness to it and doesn’t go well in sweet preparations. But for this bread, it worked quite well along with corn flour and gave a beautiful moist and aired bread loaf. My favourite bread so far, but there’s no secret, the more you bake the more experience you have and the better the bread 🙂

Ingredients: (for one large loaf)

  • 200g chickpea flour
  • 100g corn flour
  • 200g corn starch
  • 11g rapid rise yeast
  • 2 tsp xanthan gum
  • 10g salt
  • 500ml warm water (two parts cold, one part boiling)
  • 1 tbsp olive oil

Preparation: 20 minutes

Leavening: 4 hours

Baking: 200°C – 45 minutes

Directions:

  1. In a large glass bowl mix the flours, the starch, the xanthan gum and the salt.
  2. Add the olive oil and the water mixed with the yeast.
  3. Knead the dough by hand for 15 minutes (or with a kneading robot for 7 minutes).
  4. Place the dough back into the glass bowl and let it leaven in a warm place for 4 hours until it has doubled.
  5. Fold the dough into a ball and flour it generously with corn flour.
  6. Sign the dough with a sharp knife, drawing the shapes you like on top of the dough.
  7. Heat up your oven to 200°C and bake at mid-height for 45 minutes until the crust is starting to brown.
  8. Let the bread cool down completely before cutting.

Last tip: To keep you bread fresher longer, slice all the loaf and freeze it in a plastic bag. Heat it up later in a toaster before using, the bread will remain soft and moist for up to a week.

Corn and chickpea bread loaf **
Corn and chickpea bread loaf **

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