3 Seed & Chickpea Bread

This loaf goes nicely with a bowl of home-made soup, plain or toasted. It doesn't rise as much as other breads, due to the weight of the chickpeas in the dough but the flavour is worth it. The recipe is from somewhere on the internet and slightly modified. If it was yours originally, thanks.

Ingredients.

100g Sunflower seeds.
100g Pumpkin seeds.
100g Linseed
14g salt.
400g boiling water.
1x 400g can of chickpeas
20g olive oil.
12g instant yeast.
620g White bread flour.
80g lukewarm water.

12 hours before you’re going to bake, place all of your seeds in a medium sized container, cover with 400g of boiling water and the 14 g of salt.  

Then in a smaller bowl, place 120g of white bread flour, 80g of lukewarm water and 2g of yeast. Mix well and cover.

After 12 hours it's bubbling nicely.

12 Hours later, drain your chickpeas and mash with a fork, roughly.

Place 500g of bread flour into the bowl of your mixer, or into a large mixing bowl if kneading by hand. Make a well, add 10g of yeast and the crushed chickpeas, seeds and dough mix, along with 20g of olive oil.

It should start to come together pretty quickly, but if you think it’s too dry, add 25g of water, mix again for a minute or two then reassess.

Knead for 10 minutes by hand/4 minutes by mixer then place the dough in a lightly oiled bowl, cover and leave to prove. 

Leave it for 90 – 100 minutes or until it doubles in size.

Knock back the dough then divide into two and shape into tins. Put your oven on to 250°C

Allow the dough to rise for about 45 – 60 mins,

Bake for 20 minutes then reduce the temperature to 200°C and bake for 20 minutes more. Before you bake, pour a little boiling water into a tray in the bottom of the oven to create steam.

It's a heavier loaf than you might be used to, but just as tasty. 
For extra flavour, add paprika or minced garlic (to taste) to the mixture before kneading