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.