Chickpea Flour Bread

Annacia *


First, I want to say that this delightful is from It's so good and kind of special that I need to save it and share it. Please visit their beautiful site for more wonderful finds.

Now, this is a savory bread that can either be made as written here (as two personal loaves) or made into one larger bread loaf. The recipe asks for pumpkin seeds but I didn't have any so used almond slices and it worked well for me. I will suggest that you nor try this as a first bread making project as there is no specific amount of water given. You just have to know when it's right.

pinch tips: How to Knead Dough




2 (prep is 20 minutes + the rising time)


20 Min


25 Min




150 g
chickpea flour
150 g
whole spelt flour
300 g
plain flour
18 g
a little brown sugar
10 g
a handful of shelled pumpkin seeds ot sliced almonds

Directions Step-By-Step

Make the yeast starter. Mix the yeast with a little bit of warm water, then add two tablespoons of flour and a pinch of brown sugar. Make a small dough, then let double in volume.
Separately, mix the rest of the flours with 10 g of salt and enough water to make the bread dough. Add the yeast starter and knead well.
Slash an X cut on the surface and then let the dough rise until it has doubled in volume (at least 2 hours).
Divide the dough into two equal parts, then shape two small breads. Slash an X cut on both breads and garnish with the pumpkin seeds or almond slices (possibly, let rise for another 30 minutes).
Line a baking sheet with baking paper, then grease with a little extra virgin olive oil and dust with flour. Bake at 200 ° C (392° F) for 25-30 minutes.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: African
Other Tag: Healthy