Sourdough bread with roasted chickpeas
½ cup boiled chickpeas (canned)
1 teaspoon ghee or butter
1 cup chickpea flour
1 cup whole wheat flour
1 teaspoon salt and brown sugar
3 tablespoons wheat germ
3 tablespoons sunflower seeds (shelled)
3 tablespoons of beer yeast flakes
1 teaspoon dried mint
2/3 cup of sourdough (recipe) or 30 g of baker’s yeast
Rinse the chickpeas from their own sauce and dry in a piece of kitchen towel. Spread them in a baking dish, cover with crumbs of ghee and bake until browned. Let cool.
In a bowl, combine both flours and other dry ingredients, including spices. Stir with a fork to aerate. Also add the cooked chickpeas and mix once again.
Stir the baker’s yeast or sourdough with the sugar, a little flour and warm water. Leave aside for 10 minutes, then pour in the middle of the dry ingredients. Bind it all with warm water (about half a cup). Knead a dense but soft enough dough. Shape it as you like (why not with two pointed ends) and place the bread in a baking dish lined with parchment paper. Then, sprinkle with flour and cover with a piece of plastic wrap and a kitchen towel. Let stand in a warm place. Allow 6 to 8 hours for the sourdough bread and 1-2 hours for a baker’s yeast bread. In the first case, it is preferable to make the dough the day before and let it rest until morning.
Bake thesourdough bread in a preheated oven at 210°C for 10 to 15 minutes, then reduce temperature to 180°C. It takes about 50-60 minutes to cook well. Cool on a wire rack.