Bread with chickpea flour

Ingredients for 4 servings:

• 175 g chickpea flour
• 325 g wheat flour type 405
• ½ cube of fresh yeast
• 340 ml water
• 2 tsp brown sugar
• 1 tsp salt
• 1 tsp honey

Instructions

Working time approx. 30 minutes; Rest time approx. 13 hours 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 14 hours 55 minutes

Healthy and simply delicious

For the starter dough, place 75g of wheat flour in a bowl and mix with 140ml of water. Crumble the yeast into the bowl with your fingers. Mix with a fork until the yeast has dissolved. Place a damp cloth over the bowl and let it rise for about 5.5 hours. For the main dough, place the chickpea flour and the remaining wheat flour in a large bowl. Add the salt and sugar and mix with a fork. Add the remaining water, as well as the starter dough and honey. Mix with a mixer fitted with a dough hook. Mix until the dough has a good consistency (about 10 minutes). Place a damp cloth over the large bowl containing the dough. Let the dough rise for about 8 hours or longer (e.g., overnight). Preheat the oven to its highest setting (we use 250°C top/bottom heat). Place a baking sheet in the center of the oven. Reduce the oven temperature to 220°C. Pour the batter into a prepared loaf pan and bake for 45 minutes. Then remove the bread from the pan and return it to the hot oven for another 10-12 minutes. Alternatively, you can simply leave the bread in the pan for 55 minutes. Remove the bread from the oven and tap the bottom. If it sounds hollow, it’s done. Tip: Enjoy fresh with butter and honey.