ESSENTIAL: Whole Wheat Chickpea Bread

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* Exported from MasterCook *

 

Whole Wheat Chickpea Bread

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 403

Serving Size : 16 Preparation Time :0:00

Categories : Beans And Legumes Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon dry active yeast

1 1/4 cups warm water -- (98 to 115F.)

2 cups whole wheat flour

2 teaspoons salt

1 tablespoon barley-malt syrup or sugar

1 cup cooked chickpeas -- drained

rinsed and mashed

3 cups unbleached all-purpose flour -- approximately

Cornmeal -- for dusting

 

Makes 2 loaves, serves 16

 

TOTAL TIME: about 4 hours, 45 minutes, including time for the dough to rise.

TIME TO PREPARE: about 30 minutes

COOKING TIME: 50 minutes

EQUIPMENT: baking stone, baker's peel (optional)

DO AHEAD: you can cook the chickpeas up to 5 days in advance. Refrigerate

until ready to use. REFRIGERATION/FREEZING: Freeze Up to 6 months

 

You 'd think that bread made with mashed chickpeas would be heavy and

pasty. In fact, this loaf is remarkably light. Moreover, it's a nearly

perfect food, containing a complete protein, a range of B vitamins, and an

uncommon amount of fiber. And it makes crisp toast that tastes delicate

and sweet.

 

In a medium mixing bowl, combine the yeast and 1/4 cup of the water. Let

the mixture sit until the yeast dissolves, about 1 minute.

 

In a separate mixing bowl, combine the whole wheat flour and the salt, and

stir this flour mixture into the yeast mixture.

 

In a small bowl, stir the barley-malt syrup or sugar into the remaining cup

of warm water and add the mixture to the dough, along with the

chickpeas. Add enough all-purpose flour to make a firm but pliant dough.

 

Turn the dough out onto a lightly floured surface, and knead until smooth

(the surface will be coarse, but the consistency of the dough should be

even, not lumpy), about 15 minutes. Alternatively, knead with the dough

blade in a food processor or hook in a Mixmaster.

 

Place the dough in a deep bowl, cover with a lightweight towel, and let it

rise until doubled, about 1 1/2 hours.

 

With well-floured hands, knead the dough in the bowl to press out the air,

about 3 minutes. Cover it again, and let it rest for 45 minutes.

 

Knead out the air again, and divide the dough into 2 pieces. Cupping one

piece between your hands, rotate it while tucking the dough under to form a

perfect round. Repeat with the other piece. Dust the center of 2 clean

dish towels with about 1/4 cup flour each, and rub the flour into

them. Place each towel, floured side up, in a soup bowl about 8 inches in

diameter. Place the rounds of dough upside down in the bowls. Cover

loosely with plastic wrap and set aside in a draft-free place to rise until

doubled, about 1 1/2 hours.

 

Forty-five minutes before you plan to bake the bread, place the baking

stone on the center rack in the oven, and heat to 450F.

 

Sprinkle a baking sheet or baker's peel with cornmeal. Using a dish towel

to assist you, carefully turn the dough out of the bowls onto the baking

sheet or peel so their top sides are down. If the rounds deflate a bit,

try to pat them gently back into shape. Using a serrated knife, quickly

score the top of each loaf with 3 slashes or an X and put the loaves in the

oven, either on the baking sheet or by sliding them off the peel onto the

baking stone.

 

Close the oven door for about 15 seconds. Open the oven and squirt inside

with water to make steam, using a water pistol or a spritzer bottle. If

you don't have either, simply splash a bit of water from a cup onto the

oven floor. (Make sure you don't splash the hot lightbulb.) Close the door

for 30 seconds, then repeat.

 

Bake until the loaves are golden brown and each, when tapped on the bottom,

sounds as if it's hollow inside, about 40 minutes. If the bread is

browning but doesn't sound hollow, cover the loaves loosely with foil,

lower the heat to 400F., and continue baking until they're done, checking

every 5 minutes.

 

Transfer the loaves to a wire rack and let them cool completely before slicing.

 

BREAD MACHINE OPTION: Place all of the ingredients in your breadmaker

according to the manufacturer's instructions. Once the dough has risen,

take it out of the machine, shape it as directed in the recipe, and

continue to follow the recipe from that point.

 

Per serving, calories 156, protein 5.4g, carbohydrate 32.4g, fat 0g,

cholesterol 0mg, sodium 268mg, 4% calories from fat. Good source of

vitamins B1, B2, B3, iron.

 

 

 

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