We share our easy-to-bake Chickpea Sourdough recipe made by our Pastry Chef, Liezl Odendaal. Prepare the recipe in advance and store in an airtight container.
560 g white bread flour
300g chickpea flour
1 tsp ground mustard
1 tsp ground cumin
420 g water
18 g salt
10 g fresh yeast
20 g honey
300 g rye sourdough starter
Place yeast in tepid water. Place all the ingredients on top, use the dough hook to combine to dough. Knead for about 3 – 5minutes.
Let it proof until double in size, divide the dough into 2. Use cake rings to proof it until it reaches the sides of the cake tin. Drizzle with olive oil and sprinkle with Maldon salt, bake at 180 – 190 for about 35 minutes until cooked.
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