Adventures Recipes

Sunday, June 11, 2006

Chicky Bread

Chicky Bread
adapted from Dark Tort by Diane Mott Davidson
1 can (15 ounces) chickpeas, rinsed and drained
1/2 cup molasses, plus 1 tablespoon, divided (I used dark corn syrup)
1/4 cup spring water, lukewarm
1 tablespoon active dry yeast
1 tablespoon bread dough enhancer (I used vital wheat gluten)
2 cups bread flour
1 cup whole wheat flour
2 teaspoons salt
1/3 cup rolled oats
2/3 cup spring water
1/4 cup nonfat dry milk
1/4 cup safflower oil
1 large egg, beaten

1. Rinse and drain the chickpeas, then pat them dry. Pour them into a blender along with 1/2 cup of the molasses. Blend until the mixture is smooth. Measure out 1 cup of this mixture. The rest can be discarded.
2. Mix 1 tablespoon molasses into the 1/4 cup lukewarm spring water and sprinkle the yeast on top. Let this sit for 3 to 5 minutes, until the yeast is completely moistened. Stir the yeast into the water and let it set in a warm place to proof for 10 minutes.
3. Mix the bread dough enhancer into the bread flour and the whole wheat flour. Using the dough blade of a stand mixer, on low speed add the reserved chickpea mixture and the rest of the ingredients adding the yeast last. Once it is thoroughly mixed, increase speed to recommended kneading speed and knead until dough is elastic. Cover and let rise in a warm place until doubled.
4. Remove from bowl and shape dough as desired or pan the dough. Cover and let rise again until doubled. Bake in a preheated 375º oven until browned and when thumped on the bottom it sounds hollow.


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