Ingredients

• 150 g - wholemeal flour
• 150 g - white bread flour
• 1/4 cup - sprouted chickpeas
• 1 tbsp - dried fenugreek leaves
• 3/4 tsp - dried yeast
• 1 tbsp - yogurt
• 1/2 tbsp - olive oil
• 2 tsp - honey
• 1/2 tsp - salt
• 75 ml - warm water
• 2 tsp - caraway seeds

How to Make Sprouted Chickpea wholemeal Bread

• Puree the chickpeas in a blender, to a coarse paste.
• In a large bowl, add the flour, yeast, pureed chickpeas, oil, yogurt, fenugreek leaves, salt, honey, 1 tsp of caraway seeds and water.
• Mix it together to make a smooth sticky dough.
• The dough consistency should be similar to that of a naan bread dough's consistency.
• Cover the bowl with a cling film and leave it in a warm place to rise for about 2 hours or until doubled in bulk.
• Take the dough, punch the air back.
• Divide the dough into three equal rounds. Flatten it into a circle of 10 cm diameter and sprinkle the caraway seeds on top.
• Cover the dough and leave it for 20 mins to rise.
• Meanwhile, preheat the oven to 250 degree C.
• Bake it in the pre-heated oven, for 5-10 minutes or until puffed up.
• To brown the top of the bread, put it under the grill for 1-2 mins.
• Serve the bread warm with curries and salad.