Chickpea Cob Loaf

Recipe for: CHICKPEA COB LOAF

Ingredients:

• 50g unsalted butter
• 500g strong white flour
• 175g chick-pea (gram) flour
• 2 tsp fine salt
• 1 tsp fast-action dried yeast
• 300ml warm water

 Method:

1. put the two flours into a large bowl, then rub in the butter
2. add the salt & yeast, then the water
3. mix to a smooth dough, but do not knead
4. leave in the bowl, covered by a clean cloth, for 60 minutes
5. knead the dough lightly for just 10 seconds, then leave for another 30 minutes
6. flour a tea-towel & the work-top
7. tip the dough onto the work-top & pull the edges into the centre six or seven times to make a giant Kaiser roll shape
8. place the dough, seam-side up, onto the floured cloth
9. bring the four corners of the cloth together & lift the loaf back into the bowl
10. leave to rise for another 60 minutes
11. heat oven to 220C/ 200C fan/ 425F/ gas 7
12. flour a baking tray
13. carefully roll the loaf out of the tea-towel onto your hand, then gently roll it seam-side up onto the floured tray
14. bake for 20 minutes, then reduce heat to 200C/ 180C fan and bake for another 20-25 minutes

 What else you need to know:

1. allow to cool before slicing
2. slice thinly & toast to serve with pate, hoummous etc
3. slice slightly more thickly to serve with soup
4. the texture is quite fine & dense, so you don’t need a lot