Delicious Split chickpea sesame seed whole wheat bead full of nutty lentil rich split chickpeas, toasted black, sesame seeds and Whole wheat.
After lot of Christmas baking, I revived my sourdough starter and started baking bread. And I baked Walnut leaven bread and this split chickpea sesame seed whole wheat bread. I like sourdough bread, as they are really filling, and if you eat a couple of slices you won’t feel hungry until for a few hours also they are healthier. This bread is adapted from Tartine No.3 book.
This is accidental bread. I had soaked chana dal/ split chickpeas for making eggplant curry., but when I cut the eggplant it was spoiled (even though from outside it was perfect), and that ended in garbage. So left with soaked chana dal/split chickpeas, while I was making the dough with sesame seed I got an idea, why don’t I add that soaked chana dal into the bread. I did that as I love to experiment.
The original recipe asked for high extraction flour and 3 varieties of whole wheat flour, medium whole wheat and whole wheat flour. I have only atta (Indian whole wheat flour) and whole wheat flour so used that to make this bread. It is delicious and little hardy, as it is whole wheat. But you won’t feel any bitterness as it is sourdough, as sourdough increase the flavor of the grains. If you like sourdough, then you can try this bread.
Another good thing about sourdough bread is that it won’t stale for up to a week without any preservative compared to yeast bread. I and my husband both love the good sourdough loaf. I think next time I will increase a little water to make it more open crumb. I am not sure as it is whole wheat how much open crumb I can get it even with increased hydration. Everything is learning isn’t it? As it is cold outside, it is really fun to fire up the oven and bake some good bread.
I had two starters in hand till last year, but by the end of 2015 I lost my one starter. So once the temperature gets warm I will start one more starter to make bread. I love to incorporate ancient grains like quinoa, kamut, einkorn etc in my bread bakes, and older starter are stronger and yields flavorful multigrain bread.
For time being, I am sharing the recipe of this delicious Split chickpea sesame seed whole bread. Give it try.
Split chickpea Sesame seed Whole wheat Bread
- ½ tablespoon mature starter
- 100 g 50/50 flour blend of Atta and Bread flour
- 100 g water
- 250 g Atta/ Indian Chapathi flour if you have high extraction wheat flour use it here
- 250 g Whole grain wheat flour
- 425 g Water
- 75 g leaven
- 12.5 g sea salt
Seed and lentil
- 75 g black sesame seeds toasted
- 33 g soaked spilt chickpeas/chana dal
- To prepare leaven mix ½ tablespoon starter with 50/50 atta and bread flour blend and water and set aside for 5-6 hours
Make dough and Baking
- Add all flours,in a bowl and add water (set aside 50g) and leaven mix into it.
- To this add flours and mix just to combine and set aside for autolyse for 30 minutes.
- In the mean time toast the sesame seed in a pan until the sesame seed starts popping.
- After autolyse add salt and remaining water and mix well and add salt
- Fold every 30 minutes for first 2 ½ hours then after that keep aside for 1 hour intervals. After 1 hour into the bulk rise add the pre soaked chickpeas
- and toasted sesame seed into the dough and mix well.
- Then continue the folding process.
- After 3 hours you will feel the dough is aerated and pillow. If you it not increases in volume give extra hours
- Transfer the dough to lightly floured area and leave rest for about 20 minutes.
- Then shape them into a boule and transfer to prepared banetton with seamed side up.
- If you want to coat the boule with seeds then do that before transferring to banetton. I didn’t do it, cover with dry towel and let it rise for about 3 to 5 hours at room temperature or overnight in refrigerator.
- When you are ready for baking, preheat oven to 500 F with dutch oven inside for about 45 minutes.
- Transfer the dough into a parchment paper first and then into hot Dutch oven .
- Score the bread and close the Dutch oven with lid and bake for about 20 minutes, then reduce the temperature to 450F and bake for 10 minutes.
- Remove the lid and continue bake for 20-25 minutes until the crust is deep brown.
- Set aside until it is completely cooled and then slice it and enjoy.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.