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 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 protein 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.
seeds
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.
seeds
User comments (4)
Not good at all, will stick to the doctors daily bread!
Unfortunately quite dry and crumbly
I am in love with this bread! It is so dense and nutty in flavor - perfect for breakfast or a quick snack. It toasts great, too!
I think it needs more/new flavouring. It’s very chickpea heavy and that is quite evident in the taste. It repeated on me all day. I am not sure I would make again.