Thursday, 28 January 2016

3 Seed & Chickpea Bread

This one goes nicely with soup, 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.


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 and cover in a lightly oiled bowl. 

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

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

Allow to rise again for about 45 – 60 mins,

 then bake for 20 mins then reduce the temperature to 200°c for 20 mins more. When you bake, pour a little boiling water into a tray in the bottom of the oven to create steam.

I cut it took quickly but the soup was hot and I was hungry.


  1. On my list to make now! Already putting this on Pinterest!

  2. Enjoyed this thank you for sharing