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I had no plans of baking bread this morning. When I woke up, it was foggy and raining heavily -- I didn't feel like doing anything at all. Then I opened my Facebook account and saw one of the groups having a 'Baking with yeast' event this weekend. Sun finally peeked out and I decided to bake something for the event. I got my 'King Arthur Flour: Whole Grain Baking' book out and after looking through some amazing breads, I narrowed it down to this yummy looking Hummus bread. I had a container of store-bought spicy black bean hummus that...


Servings

1-812 x

Total time

60 minutes

Cuisines

American


Ingredients

  • 2 cups Wholewheat Flour
  • 1 cup all purpose flour
  • 2 tsp yeast
  • 1 tsp sugar
  • 1 tsps salt
  • 1 cup hummus ((recipe follows, but I used store bought spicy black bean hummus))
  • roasted chickpeas (- luke warm)
  • roasted chickpeas ((I used store bought OJ))
  • roasted chickpeas
  • 1 egg (Large (I used a flax egg, 1tbsp flaxmeal mixed with 3tbsp water))
  • roasted chickpeas (, lightly toasted)
  • roasted chickpeas ((sesame paste))
  • 2 tbsps lemon juice
  • 1 tsp salt
  • 2 tsps cumin (Ground)
  • 4 ~ 8 cloves Garlic (, peeled)
  • 2 oz 15 ., cans Chickpeas (of - drained and ¾cups of liquid reserved)


Method

  1. Make Hummus: Place all the ingredients except for the chickpea liquid in a food processor. Add ½cup of the reserved chickpea liquid. Blend until smooth; if the mixture is not smooth enough, add the remaining ¼cup additional liquid. Refrigerate until ready to use.
  2. Make the Bread: Combine all the ingredients in a large mixing bowl or the bowl of the stand mixer. Mix well using hands or a mixer until a smooth and soft dough forms. Transfer to a greased bowl and let rise for about 1 hour until the dough is very puffy or until almost doubled in volume.
  3. Lightly grease a 9"x5" loaf pan (original recipe used 8½"x4½" loaf pan).
  4. Gently deflate the dough and shape it into a 9" log. Place it in the prepared pan and cover it gently with lightly greased plastic wrap. Allow to rise for 1~1½hour or until the dough crowns about 1" over the rim of the pan (it should crown about 1½" over 8½"x4½" loaf pan).
  5. Preheat the oven to 350°F.
  6. Bake the bread for 35~40 minutes. After 20 minutes, loosely cover the bread with aluminum foil and continue baking until the bread is golden brown and an instant read thermometer inserted in the center registers 190°F.
  7. Remove from the oven, after couple of minutes, remove from the oven and let cool completely before slicing. Brush with melted butter, if desired, while still hot.

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