I have bookmarked this sprouted chickpea bread from Umm Mymoonah's Sprouted chickpea bread which she send from my Let's Sprouts event..I tried this bread last week using sprouted chickpeas and this bread was really delicious when they were still warm when served along with nutella spread or else with salted butter...We enjoyed having this healthy bread for our snacks with a cup of coffee..I prepared this bread with few changes according to my taste by adding dry basil leaves, whole wheat flour and fennel seeds instead of dry fenugreek leaves and caraway seeds as the original recipe went for..Thanks a ton to Umm for sharing this healthy, nutritious and beautiful bread...Am sending this bread to Only Event-Low Oil/Low Calorie guest hosted by Priya, event by Pari..
2+1/2cups Wholewheat flour
1/4cup Sprouted chickpeas
1tbsp Dry basil leaves
3/4tsp Active dry yeast
1/2cup Luke warm water
1tbsp Fennel seeds
Grind the sprouted chickpeas as a coarse paste, in a large bowl take the flour,sprouted chickpeas, dry basil leaves,yogurt, dry yeast, oil, sugar salt, fennel seeds (keep some fennel seeds aside) and water, mix everything together to make a smooth dough, cover the bowl with a lid and leave it in a warm place for two hours..
Once they get doubled their volume, punch down the air and knead the dough for few minutes..I used rectangular mould for making out this bread, flatten the dough and sprinkle the fennel seeds over the dough..Cover it and leave it until they rise again..Preheat the oven to 350F..Arrange the flattened dough in the oven and bake for 20minutes or until the crust turns brown..
Serve with any spread or simply with salted butter..