Wednesday, July 28, 2010

Sprouted Chickpea Bread




Chickpea is a legume which is rich in protein. Sprouting the chickpeas increases it's value more. First let me explain how to sprout your legumes if you are new to this sprouts.
How To Sprout:


Soak the dried chickpeas in water for 1 whole night or more than 13 hours. After soaking it, the next day completely drain the water, transfer it to another clean bowl or a jar. Wrap the jar with a clean muslin cloth and leave it in the dark side of the room for than 11/2 days, you'll start seeing the sprouts now. At this stage you can use your sprouts for your recipe as you wish.
Why To Sprout:
Most of us might have the problem with digesting the legumes. Soaking in water removes the phytic acid also soaking, fermenting and sprouting breaks down the gluten and other difficult to digestion properties into simpler components. Sprouts are living enzyme rich foods low in calories. The vitamin A content in sprouts will double, vitamin B or other vitamins also increase 5 to 10 times.
To know more about sprouting, how to sprout and what to sprout click here.
Dried Fenugreek Leaves:


Fenugreek leaves are a type of herb which added to vegetarian dishes gives a wonderful aroma. Fenugreek seeds are also used in cooking. Fenugreek leaves are also good for digestion. Researches have shown that people who intake fenugreek seeds regularly lower the risk of diabetes. Fenugreek also has a component which prevents breast cancer. To read more about Fenugreek click here
Coming to the recipe the addition of chickpea and feugreek gives this bread a nice texture and flavour. You can feel the flavour of fenugreek while it's in the oven. This bread has a similar texture to that of pitta bread or naan bread.  So this bread can served  with  hummus or dips, you can also  serve with spicy  curries or soups.
Ingredients:
Wholemealflour- 150 g
White Bread Flour- 150 g
Sprouted Chick Peas- 1/4 cup
Dried Fenugreek leaves- 1 tbsp
Dried Yeast- 3/4 tsp
Yogurt- 1 tbsp
Olive oil- 1/2 tbsp
Honey- 2 tsp
Salt-1/2 tsp
Warm Water- 75 ml( approximately)
Caraway seeds- 2 tsp
Method:


Puree the chickpeas in a blender to a coarse paste. In a large bowl add the flour, yeast, pureed chickpeas, oil, yogurt,fenugreek leaves, salt, honey, 1 tsp of caraway seeds and water. Mix it together to make a smooth sticky dough. The dough consistency should be similar to that of naan bread dough consistency. Cover the bowl with a cling film and leave it in a warm place to rise for about 2 hours or until doubled in bulk.

Take the dough, punch the air back. Divide the dough into three equal rounds. Flatten it to circle of 10 cm diameter, sprinkle the caraway seeds on top. Cover the dough and leave it for 20 minutes to rise.
Mean while preheat the oven to 250 degree celsius. Bake it in the preheated oven for 5 to 10 minutes or until puffed up. To brown the top of the bread, put it under the grill for 1 or 2 minutes.
Serve the bread warm with curries and salad.

This bread goes to my own event  Iftar Moments: Hijri 1431, Let's sprout event by Priya's Easy N Tasty Recipes, Think Spice Think Fenugreek by Priya Mitharwal originally started by Sunitha, Verastile Kitchen Bake-Off Event, Two for Tuesday  and Susan's Yeast Spotting.
This recipe also goes to My Legume Love Affair hosted by Siri's Corner originally started by Susan.

39 comments:

srividhya Ravikumar said...

lovely and healthy bread... delicious dear...

aipi said...

lovely bread.. liked the idea of sprouted chickpeas n kasoori methi

Angie's Recipes said...

Awesome! Love chickpea...but never tried them in bread.

Hari Chandana said...

Looks amazing.. yummyyy

Priya said...

Wonderful and brilliant idea of using sprouted chickpeas and kasoorimethi..fantastic bread..

Priti said...

Very innovative recipe dear...looks awesome

Satya said...

lovely bread ..looks so soft n healthy too ...very creative one ...thanks for sharing dear

Satya
http://www.superyummyrecipes.com

Sushma Mallya said...

Never heard of this one, very interesting and looks so yum as well...

Suhaina said...

can we use wheat flour instead of whole meal flour. Umm.the bread looks simply superb. Very informative too. I will surely make it..I too love the aroma of freshly baked bread. This one looks very very good.

Akila said...

That was a lovely recipe....

girlichef said...

Okay, I don't know where to begin! This is some amazing bread! I love your explanation of the benefits of sprouting...it's something I've just started to get interested in, but don't really know anything about. Also, I've found it hard to find fenugreek around me, so I was glad to see a pic and hear some some info on it, as well. I have saved this, because it is one I'm trying for sure! Thank you!!! And thanks for sharing it with Two for Tuesdays, as well.

p.s...did you re-do your page!? It looks fabulous...so clean and bright and the pictures look awesome, too!

Yummy Team said...

Wonderful, healthy bread with sprouts...Great idea!!

Sukanya Ramkumar said...

Lovely bread recipe. Sounds so good. Healthy too. YUM!. Perfect....

divya said...

looks fabulous and amazing ..drooling bread..wht a tempting pic..

Priya (Yallapantula) Mitharwal said...

simply amazing and innovative. Lovely looking bread.

Torviewtoronto said...

This looks very delicious

lecker and yummy recipes said...

very new one ! hey did u send it to "My legume Love affair...check it out...it has exciting prizes ;)
http://siri-corner.blogspot.com/2010/07/my-legume-love-affair-mlla-25-event.html

Hamaree Rasoi said...

I love the smell of kasoori methi. Adding them in bread is a nice idea. Beautiful healthy bread Ayeesha
Deepa
Hamaree Rasoi

Butterpoweredbike said...

Sprouting makes all the difference in so many recipes, I've found. Do fenugreek leaves taste different from the seed? I want to run out and buy some just so that I can taste them. Thank you for linking up this recipe with Two for Tuesday.

Adelina said...

very neat recipe and detailed presentation! Loved it!

Shama Nagarajan said...

superb bread

Sweet Artichoke said...

This bread looks delicious and healthy! I love the fenugreek and caraway seeds! Bookmarked!

Krishnaveni said...

wow...this one looks so good and very inventive

Sreelekha Sumesh said...

Lovely bread.nice recipe.

Umm Mymoonah said...

Thank you everyone for visiting my blog and leaving your valuable comments.
Suhaina yes you can use normal wheat flour instead of wholemeal flour.

An Open Book said...

that is one brilliant idea for bread...good going!

Mrs.Menagasathia said...

Nice idea of adding sprouted channa & kasoori methi..lovely bread!!

BangaloreBaker said...

Wow. Chick pea bread? Looks fantastic. Thanks for the entry. I did receive your german pancake entry. I even left a comment probably didn't go through. I use mozilla firefox and sometimes it acts up. Thanks.

Uma said...

i have heard of dosa with sprouts.. bread with sprouts is new.. creative!

megha said...

thanks for liking my blog and food recipes.i wanted to ask u about the event.what all is in the eventabout and who all can participate in it?

Suhaina said...

Umm I am sending my mamak curry chicken to ur Iftar Moment event too. Regarding omitting the chicken curry pwd, i have never tried it.But I think that wont make much difference. Replace chicken masala with chilly pwd, coriander pwd, garammasala, turmeric and fennel pwd.
Dry roast the masala in a pan and gring with warm water to form a smooth paste.

Sarah Naveen said...

Healthy and yummy!!!
awesome...

chaitrali pathak said...

hey u have a nice blog...loved ur space...n fabulous event theme.....soo yeah..wil surely try and send some entry in ur event....

Suja Sugathan said...

Awesome bread..superb idea,sprouted chickpeas and the flavor of kasoori methi..

MaryMoh said...

This is very interesting with sprouted chick peas...new to me. This is healthy bread. Thanks very much for sharing.

Sadhana said...

Hello dear!! Thanx for visiting my blog and ur lovely comments. U too have wonderful collection of recipes dear...love to follow u...and wud soon send recipes for ur event...

MC said...

Most interesting recipe! I bet the flavor is awesome.

the clark clan said...

ohhh....thanks so much for sharing this on the two for tuesday recipe blog hop! I too am a big fan of sprouting, but usually sprout the chick peas for use in hummus! I will definitely try this bread because we love flat breads here! :) Alex@amoderatelife

Sharmilee said...

Truely yumo and healthy sprouts

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