Monday, May 14, 2012

The Dark Tort ~ Chicky Bread












Disaster!  Will bake this a second time just to get it right! LOL!

Chicky Bread
adapted from Dark Tort by Diane Mott Davidson
Ingredients:
1 can (15 ounces) chickpeas, rinsed and drained
1/2 cup molasses, plus 1 tablespoon, divided (I used dark corn syrup)
1/4 cup spring water, lukewarm
1 tablespoon active dry yeast
1 tablespoon bread dough enhancer (I used vital wheat gluten)
2 cups bread flour
1 cup whole wheat flour
2 teaspoons salt
1/3 cup rolled oats
2/3 cup spring water
1/4 cup nonfat dry milk
1/4 cup safflower oil
1 large egg, beaten

Directions:
1. Rinse and drain the chickpeas, then pat them dry. Pour them into a blender along with 1/2 cup of the molasses. Blend until the mixture is smooth. Measure out 1 cup of this mixture. The rest can be discarded.
2. Mix 1 tablespoon molasses into the 1/4 cup lukewarm spring water and sprinkle the yeast on top. Let this sit for 3 to 5 minutes, until the yeast is completely moistened. Stir the yeast into the water and let it set in a warm place to proof for 10 minutes.
3. Mix the bread dough enhancer into the bread flour and the whole wheat flour. Using the dough blade of a stand mixer, on low speed add the reserved chickpea mixture and the rest of the ingredients adding the yeast last. Once it is thoroughly mixed, increase speed to recommended kneading speed and knead until dough is elastic. Cover and let rise in a warm place until doubled.
4. Remove from bowl and shape dough as desired or pan the dough. Cover and let rise again until doubled. Bake in a preheated 375º oven until browned and when thumped on the bottom it sounds hollow.



copied from: Adventure Recipes

If you are using a bread machine:


Directions

Drain the chickpeas, rinse them, and pat them dry. Pour them into a blender along with 1/2 cup of the molasses. Blend until the mixture is smooth (no chickpeas visible). Measure out 1 cup of this mixture; discard remainder.

Mix 1 tablespoon molasses into the 1/4 cup lukewarm springwater and sprinkle the yeast on top. Let this sit for 3-5 minutes, until the yeast is completely mooistened. Stir the yeast into the water and place in a warm spot for 10 minutes, allowing the yeast to proof.

Mix the bread-dough enhancer into the bread flour (or all-purpose flour) and whole wheat flour. Place these ingredients into a bread machine, followed by the reserved cup of chickpea mixture, the salt, oats, 2/3 cup spring water, nonfat dry milk, safflower oil, and egg. Pour the yeast in on top. Program for white bread (approximately 3 hours and 10 minutes) and press start.

After the first few minutes of mixing, lift the lid of the machine and check that the dough is neither too sticky and wet nor so dry that it cannot incorporate all the ingredients. If the mixture looks too wet, add up to 2 more tablespoons of bread flour. If the mixture looks dry, add up to 2 tablespoons of spring water. Use a large spatula, if necessary, to gently coax all the ingredients together as the blade continues to mix the ingredients. (Do not touch the blade.) What you are aiming for here is a smooth, supple dough that holds together and that the blade of the machine can knead easily. Once a smooth, supple dough is obtained, close the lid of the bread machine and let the bread-making process continue.

Once the bread is done, remove it from the machine and allow it to cool on a rack before slicing.