All of my life I’ve had trouble with making bread. I’m just inpacient. Although … I am getting btter, I realize that some things just need time to become what they should be. In cooking and in life ;) But this bread is quite different – much to my taste! Quickly done!
I got the recipe from a dear friend Tihana and she discovered it somewhere on the net. As usual, I slightly adapted it and in the past 10 days I have not bought even one – instead I’m baking this one constantly. It really holds up well so it stays fresh and moist for 2-3 days. I only use whole wheat flour, but you’re free to assemble a combination you’d like. I just love the taste … and I do not know if there’s anything better than the smell of homemade bread that spreads around the flat :)
As for chickpea… I never really got it, a few times I made this spread, I used it in salads, I made some patties and once a stew. My roommate does not like it so I don’t cook it very often – but I love it in this refresing spread. This is something like a hummus spread (I was warned that it’s not because I do not use tahini – though I use sesame seeds), it is a moist, tasty, healthy and quick meal. I usually use canned chickpeas, but of course you can use dry ones, just soak them overnight.
- 400 g whole wheat flour
- 1 packet dry yeast (10 g)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 100 ml milk
- 300 ml of lukewarm water
- 1 can chickpeas, drained (but save 50 ml of fluid)
- 4 tablespoons sesame
- 2 cloves of garlic
- 50 ml olive oil
- squeezed juice of one lemon
- salt and pepper
- handful of fresh parsley
- Preparation is sooo simple ... Put all ingredients in a bowl and mix with a mixer with spiral blades. Mixture should be soft and sticky.
- Move in the mold of appropriate size that you have greased a bit. Cover with a cloth and allow to stand for 20 minutes, just until you heat the oven to 200 ° C.
- Bake for 20 minutes, ie as long as it takes to make a nice crust. Do not worry, the bread will rise up and will be very soft! This one in the photos is a bit low, cause I used a pan that was too big. :D
- I usually removeit it immediately from the mold and wrap in cloth. Enjoy it!
- Fry the sesame briefly in a dry pan, just until it starts to smell nicely, and colors. Grind it, if you want to make a paste.I didn't. Press the garlik or chop it finely.
- Put all the ingredients except parsley and fluid in a blender and blend them well, season to taste. Add the chopped parsley and stir well.
- If the spread is too thick, add a little water out of thoe can and stir.
- That's it, you can keep it for several days in the refrigerator and enjoy it.
- Bon appetit!