Chickpea Whole Wheat Bread


Bread often seems like a complicated thing to make, or at least I used to think it was complicated. In reality, it's time consuming and requires a bit of effort. It's not complicated. This bread has few ingredients and is in many ways a bit basic. The chickpea flour gives it an interesting crumb. The combination of the whole wheat flour and the chickpea flour makes a denser bread than a white flour bread will make, but it's also a healthier bread. Making it this week reminded me why I used to make it quite often and made me want to make it more often.

Chickpea Whole Wheat Bread

1 ½ cups warm water (approximately 110 degrees)
1 tablespoon yeast
1 teaspoon molasses
1 tablespoon ground flax seeds
¼ cup chickpea flour
3 cups whole wheat flour


Whisk flax seeds in ½ cup of the warm water and set aside.

In a large bowl, whisk yeast into rest of water. Whisk in molasses. Let set for 5 minutes until starts to bubble indicating yeast is working.

Combine flours and salt and set aside.

Whisk flax seed mixture into yeast mixture.

Stir 1 cup of flour mixture into yeast mixture until well mixed. Add another cup of flour and stir to combine. Stir until forms a soft dough.

Scoop dough on to counter. Form into a loose ball. Let set 5 minutes.

Knead for 5-8 minutes until stretchy and flexible. Add last cup of flour during the kneading process a little at a time.

Form into a ball. Place in bowl. Let rise 30-40 minutes in a warm place or until doubled in size.

Shape into a loaf. Place in loaf pan. Let rise 30-40 minutes in a warm place.

Preheat oven to 450 degrees. Bake 15 minutes. Lower heat to 350 degrees. Bake 25-30 more minutes.

Let cool in pan for 30 minutes. Move to a cooling rack to cool completely.


Note: I use organic ingredients whenever possible.

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