Chickpea flour gives the crumb a yellow tint and a compact and delicate texture. A bread absolutely designed to be sliced and served toasted alongside soups, hotpots and other sloppy autumn dishes.
50g unsalted butter
500g strong white flour
175g chickpea flour
2 tsp fine salt
300ml warm water
1 tsp fast action yeast
extra flour for shaping
Rub the butter though the two flours and salt in a mixing bowl. Add the yeast and water, mix to a smooth dough, and leave for an hour without kneading. Then lightly knead the dough for 10 seconds and leave a further 30 min. Flour a tea-towel, and flour the worktop. Tip the dough onto the worktop and pull the edges in to the centre 6-7 times to make a giant Kaiser roll shape (search Google if you’re unsure). Place the dough seam side up on the cloth, bring the corners together and lift this into the bowl. Leave to rise an hour then heat the oven to 220°C/200°C fan/425°F/gas 7. Have a floured tray ready, carefully roll the dough out of the cloth onto your hand then gently roll it seam side up onto the tray. Bake for 20 minutes then reduce heat to 200°C/180°C fan/390°F/gas 6 and bake another 25 minutes.
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