Bread – for allergy sufferers II, made from and with chickpea sourdough

Ingredients for 1 servings:

• Sourdough:
• 100 g chickpeas, ground
• 7 tbsp apple cider vinegar, cloudy (health food store)
• Mineral water, carbonated
• 1 liter of mineral water, carbonated, approx., medium
• 450 g chickpeas, ground
• 50 g chickpeas, ground
• 1 tsp caraway seeds, grind
• 1 tsp coriander, ground
• 100 g flaxseed, whole
• 50 g flour (whole soy flour)
• 50 g desiccated coconut
• 3 tsp salt
• Olive oil, or other

Instructions

Working time approx. 30 minutes; Rest time approx. 22 hours; Cooking/baking time approx. 2 hours; Total time approx. 1 day 30 minutes

gluten-free, egg-free, dairy-free, vegan

30cm loaf pan lined with baking paper. Sourdough preparation: Grind the chickpeas into a screw-top jar, add apple cider vinegar and carbonated mineral water, stir until it forms an almost thick paste, close the lid, and let it prove in the oven at 50°C (top and bottom heat). Air bubbles will form after a short time, but that’s all it will do; I left it in the oven for about 3 hours. Preparing the pre-dough: The “sourdough” – the liquid has been completely absorbed – is now almost as firm as a pudding. Now pour this into a large 1-liter mixing bowl, mix with carbonated mineral water, and then add 450g of ground chickpeas. Stir well and let it ferment again in the oven at 50°C (122°F). I left it in there overnight with the lid of the frying pan upside down. Main dough preparation: This morning bubbles came out of this mixture without the dough rising – stir and now stir in 50g chickpeas, 1 tsp caraway seeds, 1 tsp coriander seeds, 100g whole linseed, 50g whole soy flour, 50g desiccated coconut and 3 tsp salt, it should be like a creamy sponge cake, better a little more, it rises better, add a little more water if necessary. Pour into a 30cm loaf tin lined with baking paper, smooth out and leave to rise for another 3 to 4 hours in an oven preheated to 50°C, there is no sign of any change. Place in a cold oven and bake at a low temperature, approx. 150°C fan, for approx. 90 minutes, remove from the oven, brush the surface of the bread with olive oil, tip the tin upside down, pull the bread onto a wire rack using the baking paper, carefully remove the baking paper and brush the remaining sides with oil. Bake the bread, surface-down, for another 30 minutes at approximately 150°C (300°F), using a needle test to ensure no dough sticks to it. Let it cool completely before slicing. Then cut the bread from the bottom with a serrated knife, so you have the crust on the cutting board and can press a little harder without the bread breaking apart. Cut the slices a little thicker than usual. Note: If you don’t like soy, omit it, but then reduce the liquid by about 100g. If you don’t like desiccated coconut, omit it, but then reduce the liquid by about 150g. Surprisingly, the typical chickpea flavor isn’t present here, perhaps due to the vinegar sourdough. Please only use apple cider vinegar for the sourdough starter; using any other type of vinegar won’t work, unfortunately, I found out myself. If you’re already accustomed to the taste of gluten-free bread, this is a delicious loaf, although the preparation time is quite long. My own recipe.