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Wheat bread with chickpea flour and onions

Wheat bread with chickpea flour and onions

Category: Sourdough bread
Wheat bread with chickpea flour and onions

Ingredients

Wheat sourdough 100% moisture active 130 gram
dough
Wheat flour 1 grade 320 gram
whole wheat flour 50 grams
chickpea flour 50 grams
water 240 gram
honey 1 tsp
dry yeast 1.5 grams
salt 8 grams
vegetable oil b / s 1 tbsp. the spoon
bulb onions 1 middle head

Cooking method

  • Wheat bread with chickpea flour and onions Sourdough
    feed 4-5 hours before kneading 30 * 60 * 60
  • Wheat bread with chickpea flour and onions Chop the onion and fry in vegetable oil until golden brown.
  • Wheat bread with chickpea flour and onions Knead a coarse dough from all products except onions and salt and leave for 20 minutes (autolysis)
  • Wheat bread with chickpea flour and onions Add salt and knead for 12 minutes. Add the onion and add it to the dough at low speed. The dough is very soft, "flowing".
  • Wheat bread with chickpea flour and onions Oil the table, hands and container. Round the dough and let it ferment. Despite the fact that the dough is soft, it practically does not stick to your hands.
  • Wheat bread with chickpea flour and onions The dough ferments for 1.5 hours. During this time, stretch it twice, fold it every 30 minutes.
  • Wheat bread with chickpea flour and onions Dough before shaping. It has doubled.
  • Wheat bread with chickpea flour and onions We form the bread and place it in the basket with the seam up.
  • Wheat bread with chickpea flour and onions Proofing 45 minutes.
  • Wheat bread with chickpea flour and onions Preheat the oven along with the baking dishes. Turn the bread over onto paper and put it in a bowl. We make incisions. I did it with scissors. Cover and bake.
  • Wheat bread with chickpea flour and onions Bake in the oven at 240 degrees for the first 20 minutes, covered. Then lower the temperature to 180 degrees, remove the cover. We bake until ready. My total baking time was 45 minutes. We take out. Let it cool.
  • I didn’t let the bread cool down. Cut it warm. I could not resist! The smell was crazy!
  • Wheat bread with chickpea flour and onions
  • Wheat bread with chickpea flour and onions
  • Good bread to you!

The dish is designed for

about 750 grams

Time for preparing:

3-3.5 hours

Cooking program:

oven

Note

Bread is my fantasy. For me, it was a success. Fragrant, solid, table bread turned out. I'm glad.

SanechkaA
Oh, what a handsome man! The crumb is gorgeous, spongy, it just smelled like home warmth from the monitor
ang-kay
SanechkaA, thank you very much for such an assessment.
Marunichka
Angela, what if I don't even know what chickpea flour is? Can I replace it with whole grain? And an even more important question: -How is the situation in the Luhansk region there? God grant that everything was fine ...
ang-kay
Quote: Marunichka

Angela, what if I don't even know what chickpea flour is? Can I replace it with whole grain?
Can be replaced with whole grain or corn, pea.

Chickpeas, turkey peas, mutton peas, shish, bubblegum, nakha & # 769

Quote: Marunichka
-How is the situation in the Luhansk region there? God grant that everything was fine ...
It's quiet and calm here. Thank God! We didn't have anything. : girl-yes: Thank you for your wish.
Mirabel
And I have chickpea flour! : yahoo: bought for a recipe, then lost it.
But there is no leaven: (Can you somehow replace yeast?
ang-kay
Mirabel, you can replace. To do this: 100 flour, 100 water and 0.5 g. yeast. Mix and leave on the table for about 6 hours if you are hot right now. It is possible in the refrigerator for a day. If I am wrong, correct it.
barbariscka
Angela, you are already improvising with might and main ... :) The bread is beautiful! Does the chickpea flour taste?
ang-kay
Vasilisa, Thank you. : girl_love: There is a little bit of pea. But with onions, it tastes like meat. You haven't been there for a long time.
barbariscka
Quote: ang-kay

There is a little bit of pea.
Therefore, legumes are added in small quantities, only to improve the baking properties of the flour. But if you like it, then why not ...

Anna1957
Quote: barbariscka
just to improve the baking properties of flour.

How do they improve them? I am very interested in baking from chickpea flour for dietary reasons, there was one bad experience with waffles, though not from flour, but from crushed boiled grains.
ang-kay
Anna,

Pea or chickpea flour is much richer in vitamins (E, pantothenic acid, B), macro- and microelements (potassium, calcium, iron, zinc), amino acids (lysine, threonine). Therefore, baked goods made from pea flour have an increased biological value.

Also, pea flour has an excellent quality of not absorbing vegetable oil when frying.

The addition of pea flour (in an amount of 10-20%) to wheat flour in baking bread and making confectionery and pasta increases the nutritional value and taste of these products.

ang-kay
Quote: barbariscka
Therefore, legumes are added in small quantities.
Well yes, 10-20% of wheat.
barbariscka
I read that no more than 10 percent, otherwise the taste of the bread changes, and the French add a minimum amount only in order to increase the volume of the product and reduce the time for proofing.
But I repeat, this is a matter of taste. There is generally bean bread and even a recipe for a bean flour cake

 

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