Chickpea, Buckwheat and Hemp Bread
We love to experiment with different types of bread in The Doctor’s Kitchen studio. We wanted to make a loaf using chickpea flour to have a higher p...rotein content than usual. During development, we found that bread made with purely chickpea flour was too dense. A blend of chickpea and buckwheat flour yields the perfect crumb in this filling loaf. A scattering of sunflower and hemp seeds brings extra protein, vitamins and minerals. Read more
seeds
NUTRITION PER SERVING (Read more)
Notes
Freezing Instructions: Freeze in slices with a piece of parchment paper in between to prevent sticking. Allow to defrost before toasting to freshen up. Keeps well in the freezer for up to 3 months.
For a vegan alternative replace each egg with 1 tbsp of milled flax soaked in 4tbsp of water for 5 minutes.
In our opinion, this bread tastes better served with savoury toppings than sweet.
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