Juicy Chickpea Bread

5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Rest Time 1 hour
Total Time 2 hours 15 minutes
Course Dinner
Cuisine European
Servings 1 people


A juicy chickpea bread

  • 1 pack Chickpeas Cirio (steam cooked)
  • 10 g Fresh yeast
  • 250 ml Lukewarm water
  • 100 g Organic wholemeal rye flour
  • 2 tsp Finest sugar
  • 450 g Spelt flour 630
  • 10 g Salt
  • 100 g Sunflower seeds


  • Cut open the packaging and place the contents in a bowl / food processor, put the puree aside. Take another bowl and add the crumbled fresh yeast and sugar. Pour lukewarm water over them and stir once.
  • Now add the reserved chickpea puree and stir again. Now add the two types of flour, salt and the sunflower seeds. Now everything is kneaded together. Flour the work surface lightly and place the dough on top.
  • Preheat the oven to 250 degrees top / bottom heat. Round the dough and place in a bowl. Put in a warm place and cover and let RISE for about 1 hour. Then remove the dough and make it round or oblong again.
  • Put in a bread box form (lightly grease beforehand), cut into flour and put in the oven. Now let it bake for 1 hour. Remove the lid about 10 minutes before the end so that the bread has a wonderful crust. Take out later and let cool down briefly in the mold, then take out and let cool down completely.


  • If you want, you can also put the bread in the cold oven, then the baking time is increased to 70 minutes. Another possibility is that the fresh yeast can be greatly reduced, i.e. in 0.1 gram (pea size) and the dough is covered over night, where it should PROVEN for about 12 hours at room temperature.


  • It is a very tasty bread, which I will definitely make again.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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