Private Recipe

chickpea flour bread

Photo's from:
By Annacia *
from Moose Jaw, SK

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.

serves 2 (prep is 20 minutes + the rising time)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For chickpea flour bread

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

How To Make chickpea flour bread

  • 1
    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.
  • 2
    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.
  • 3
    Slash an X cut on the surface and then let the dough rise until it has doubled in volume (at least 2 hours).
  • 4
    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).
  • 5
    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.