Sourdough bread and tortillas with chickpea, buckwheat and whole grain flour

Category: Sourdough bread
Sourdough bread and flatbreads with chickpea, buckwheat and whole grain flour

Ingredients

Rye sourdough 50 g
Gram flour (Falafel mix) 100 g
Buckwheat flour 50 g
Whole wheat flour 50 g
Serum 250 ml
Dry yeast 2-3 g
Honey 0.5 tsp
Salt 3/4 tsp
Vegetable oil 1 tbsp. l.

Cooking method

  • Sourdough bread and flatbreads with chickpea, buckwheat and whole grain flour
  • Sourdough bread and flatbreads with chickpea, buckwheat and whole grain flour
  • There are several goals in mind when creating this recipe.
  • First, to grow a starter culture on a unique product that has been used for several years in our family and by many acquaintances for prophylaxis and for therapeutic purposes in courses on the advice of doctors. This is the drug "RECITSEN".
  • Read the information about it in the note. Here I will say that it is already the fourth year of my leavening, and I periodically feed them with Rekitsen bran. The idea to grow a sourdough on it appeared after, after a 21-day absence and storage of wheat sourdough in the refrigerator, which had been fed with Rekitsen before leaving, the sourdough did not even over-acid and was revived in two days to bake bread.
  • I also wanted to grow sourdough on pure bran, with the subsequent addition of the necessary flour corresponding to different recipes. Therefore, I started a ferment on Rekitsen and wheat bran.
  • For two days I fed the starter culture only with Rekitsen and wheat bran, on the third day I added rye flour. Today the leaven lives on, and the next bread is waiting for its turn on it.
  • Since it was a pity to throw away an excellent sourdough, non-acidic, aromatic, perhaps not yet too strong, it was decided to try to invent a healthy bread with improved nutritional properties using this sourdough.
  • In this case, I wanted to improve nutritional value by increasing complex carbohydrates and protein, as well as additional vitamins and amino acids.
  • Therefore, along with the addition of whole grain wheat flour, chickpea flour and buckwheat flour were used.
  • Not counting on some extraordinary taste, but calming myself with the expected usefulness, I began to prepare the leaven.
  • Stage 1: Rekitsen 2 st. l. + 4 tbsp. l. wheat bran + 0.4 tsp. mix honey + purified water until thick sour cream in a sterile jar and cover with foil with holes. Temperature 25 C.
  • Stage 2: After 14 hours, I looked into the glass, and the leaven has already begun to play. Rekitsen 1 st. l. + 4 tbsp. l. bran + water until thick sour cream (pour a little more, as the bran absorbs moisture)
  • Stage 3: After 8 hours, the leaven increased 2.5 times (miracles, and only)
  • Here it is so far on the clean bran, the bran has surfaced, the water is at the bottom. Apparently, you need to stir even more often with a clean spoon.
  • Sourdough bread and flatbreads with chickpea, buckwheat and whole grain flour
  • I was scared to continue feeding her some bran and added 50 g + 2 tbsp of rye flour. l. bran and water until sour cream is thick.
  • I removed it to the loggia, there is 18 C.
  • The next morning, the leaven tripled, I took half of it. The rest was fed. Let it ripen, in a few days I will try to bake pure sourdough bread.
  • Now let's try to fold our bread.
  • Some kind of harmony should exist in the world, so I make the assumption that proportional is harmonious, and harmonious should be tasty (well, I have my own troubles, sorry ...).
  • We take 50 g each of whole grain, chickpea and buckwheat flour and refreshed sourdough. Plus 2.5 g of dry fast yeast just in case (the starter is still too young).
  • When I was going to lay chickpea flour, I discovered just such a mixture and decided to use it.The composition consists mainly of chickpea flour, which can be seen in color and texture. And the addition of spices and garlic even seemed attractive.
  • Sourdough bread and flatbreads with chickpea, buckwheat and whole grain flourSourdough bread and flatbreads with chickpea, buckwheat and whole grain flour
  • Add 250 ml of liquid (old kefir with water 50x50, whey would be the best choice).
  • Stir until the liquid is completely absorbed and leave it warm for an hour and a half.
  • This is the structure that developed in an hour.
  • Sourdough bread and flatbreads with chickpea, buckwheat and whole grain flour
  • Then we begin to knead the dough at medium speed, at the end add 0.5 tsp. buckwheat honey and 3/4 tsp. salt dissolved in a spoonful of water and vegetable oil.
  • Knead for five minutes, at the end, stir in 1 tbsp. l. vegetable oil.
  • The dough turns out to be quite sticky, in the bowl at the end of the kneading it hangs from the hook, but does not fall off, but solidifies.
  • Sourdough bread and flatbreads with chickpea, buckwheat and whole grain flour
  • We leave to come. It took me 1.5 hours.
  • We spread it on a table dusty with flour, form a bar with greased in oil or soaked in water, and transfer it to a form prepared for baking. For the first time, for such a sticky dough, I laid the paper and sprinkled it with non-stick composition.
  • Sourdough bread and flatbreads with chickpea, buckwheat and whole grain flour
  • We grease the top of the bread with butter and sprinkle with any mixture, I have oatmeal with rye flour and bran,
  • We put our bread in a form to fit in a warm place.
  • After an hour, the dough had doubled. We bake with steam for the first five minutes at 220 C, then until cooked for 20 minutes at 180 C.
  • Sourdough bread and flatbreads with chickpea, buckwheat and whole grain flour
  • The bread in the oven did not rise especially, it turned out to be rather porous and light for such a composition.
  • I put aside some of the dough and baked a cake - I was really impatient to see the result. The cake came up in half an hour. I sprinkled it with oil and sprinkled with a mixture of cereals, bran and flaxseeds.
  • Sourdough bread and flatbreads with chickpea, buckwheat and whole grain flour
  • Sourdough bread and flatbreads with chickpea, buckwheat and whole grain flour
  • We ate the cake right there! There was a feeling that a piece of chicken meat with black bread was eaten, because of satiety and aftertaste!
  • My bread turned out to be a little disproportionate, because I put a piece aside on a cake.
  • But, as they say, that's what homemade bread is, so that you can experiment.
  • As for the quality and result, I can say that the bread was unexpectedly tasty.
  • In structure, the crumb resembles custard black bread, but it is very elastic and does not stick together, slightly damp, with a slight sourness.
  • The presence of spices from the mixture is very delicate. But when baking, the aroma was in the whole apartment. The crust is simply extraordinary, and as it crunches, I have not heard from any bread - well, downright "crystal" crunch!
  • It is felt, but very unobtrusively, that there are additives atypical for the usual bread, but still this is bread!
  • It is interesting that the cake turned out to be much more bland in taste, without sourness at all, since it was spread much less. To better explain the taste, I can say that a piece of bacon, herring or boiled meat begs for a piece of this bread.
  • I think that bread may be of interest to those who have embarked on the path of building and proper nutrition.
  • If you do not find such a mixture of chickpea flour as mine, nothing prevents you from adding the spices listed on the package to the dough and just chickpea flour. The amount of liquid in this case, I think, will have to be added a little.
  • I think the experience was successful! Bon Appetit!

Note

Chickpea flour- a source of soluble dietary fiber (dietary fiber), the so-called complex carbohydrates, which help to improve digestion and strengthen the immune system.
Chickpea flour also contains a large amount of protein. Therefore, its use is very attractive for those who want to build without harm to health, because it can partially replace animal proteins, which are necessary for diets aimed at active weight loss.
The composition of chickpea flour is also very rich in vitamins E and B, macro- and microelements (potassium, calcium, magnesium, iron, zinc), amino acids (lysine, threonine). Therefore, bakery products with the addition of chickpea flour have an increased biological value.

Buckwheat flour also rich in protein and fiber while low in fat. It contains a large amount of complex carbohydrates, which are slowly absorbed by the body.And as you know, simple carbohydrates are responsible for gaining excess weight, which, on the contrary, are very few in buckwheat.
Buckwheat flour contains B vitamins, rutin and vitamin E, as well as potassium, iron, manganese, phosphorus, selenium, magnesium, zinc and essential amino acids.
And buckwheat and, accordingly, flour from it helps to lower blood glucose levels, helps to normalize digestion, has detoxifying properties, cleanses the intestines and liver.

Benefits whole grain flour everyone knows, there is a lot of material on our website.

The drug "Rekitsen-RD" consists of wine yeast (Saccharomyces vini), which has been inactivated by heating and subsequent drying, as well as fermented wheat bran and artesian water minerals used for the growth of these microorganisms.
Contains essential amino acids, trace elements, vitamins (especially B, D), pectin and dietary fiber. Pharmaceutical action: "Rekitsen-RD" has a pronounced adsorption capacity against toxic agents of microbial and non-microbial origin, since the cell walls of wine yeast are formed by biopolymers consisting of molecules whose receptors are similar to those of the intestinal mucosa, therefore toxic agents are confused with the mucosal surface membranes and thus are removed from the body.
The drug restores the intestinal microflora in case of dysbacteriosis and acute intestinal infections by increasing the representation of bifidum and lactobacilli and reducing the representation, up to the disappearance, of opportunistic and pathogenic microflora (Klebsiella, Proteus, Escherichia coli with atypical properties, Salmonella and Shigella).
In case of an infectious process and immune deficiency, the drug activates the humoral link of the immune system (the concentration of immunoglobulins increases), and also reduces the phenomena of lymphadenopathy and reduces the concentration of interleukin-1-B, which indicates an anti-inflammatory effect.
The drug "Rekiten-RD" lowers the blood glucose level (when it is increased), and also has an antiatherogenic effect, since it normalizes the level of cholesterol and low density lipoproteins, increases the concentration of high density lipoproteins. The use of the drug "Rekitsen-RD" leads to an increase in the antioxidant potential of the body.
The drug eliminates heartburn, restores digestion in diseases of the liver (hepatitis, cholecystitis), stomach (gastritis and gastric ulcer and duodenal ulcer) and intestines, and also normalizes stool.
Indications: The drug is used as a tonic and prophylactic agent:
practically healthy people (adults and children);
under the influence of unfavorable environmental factors (increased environmental pollution, high radiation background);
with dysbiosis, cancer, diabetes mellitus.
The drug is used separately and as part of complex therapy for:
diseases of the gastrointestinal tract (stomatitis, dysbiosis, acute intestinal infections, gastric ulcer and duodenal ulcer, gastritis, liver disease, colitis), as well as to normalize stool, eliminate heartburn, reduce flatulence;
metabolic disorders (an increase in atherogenic lipoproteins in the blood, an increase in blood glucose, a decrease in antioxidant potential);
alcohol intoxication and alcohol pathology.
It is used as a restorative and prophylactic agent and as part of complex therapy.
The pre-ground preparation can be used externally as a component of masks based on kefir, honey and water, which increases their sorption capacity. ( 🔗)

ang-kay
A very interesting experiment. I have never heard of such a drug. Thanks for the enlightenment. I have had experience in baking with chickpea flour.Wheat bread with chickpea flour and fried onions... Also a pure experiment that I liked.
Rada-dms
ang-kay, I saw your bread. really liked it!
Is it closer to gray for you?
Mine is almost like black rye custard.
The drug is from the category of dietary supplements, especially good after the use of antibiotics, now we drink it in combination with homemade yogurt on Evitalia.
Chuchundrus
Rada-dms,: bravo: very gorgeous
I am a complete layman in baking bread. But your photo advertises something glamorous and expensive.
Rada-dms
Chuchundrus, yes I, too, not Copenhagen yet, but tired of the oven by the eye, I want the recipes! And right there I want freedom, so I get out of hand sometimes! In addition, she decided to grow slim, so this bread does not seem to contain anything superfluous.
MariS

Quote: Rada-dms
yes i am not copenhagen yet,

What's "not Copenhagen" ?! You are already a real pro, Olya! Such breads are interesting in their composition, baking process, shape ... And a photo!
Tumanchik
And I would bite this cake !!! by the barrel! with a coffee !!!!
Mikhaska
Oh, how I would have bitten a cake! Not only for the barrel! I'll be brief!
The flatbread is incomparable! You, Olenka, - class! Only a person who understands the soul of bread can make such baked goods!
Tumanchik
Quote: Mikhaska
Oh, how I would have bitten a cake!
ish unlocked! don’t take off someone else’s cake

I have already staked it out

Mikhaska
Well, you already began to take our thrifty example! Well, what is it, hospitable gods! As in a hungry year, the right word! I regretted a piece!
Tumanchik
Quote: Mikhaska
you already began to take our thrifty example!
is it hto?
Chuchundrus
: girl_cleanglasses: if th 8) i'm HOME
Mikhaska
Hto - hto! Our chucha! ABOUT! already here, as here with a bag for housekeeping!
Tumanchik
Is it our thrifty Chucha? I will never believe in life ... She has no bacon, no sauerkraut, no fried potatoes ...
Mikhaska
I don't know how things are with potatoes and the other joys of life there! ... But she constantly tries to pull my tire to her under the pretext of being homely!
Chuchundrus
tumanofaaaa, found a sucker, I opened my bins for you
: girl_manikur: I have a carriage and a small cart
Tumanchik
Quote: Chuchundrus
I have a carriage and a small cart
oh oh, I see what a garna you are on a pile of fuuuuncheze ... one chubchik is worth it! from her, I suppose the shaggy increases! Look at Mikhaska - there is something to put in the tire. And what are you doing there bush? Funchezy to wrap?
Rada-dms
MariS, I am learning slowly, but this is a whole world and art! Marinochka! Thank you very much for the praise!
Rada-dms
Quote: tumanofaaaa

oh oh, I see what a garna you are on a pile of fuuuuncheze ... one chubchik is worth it! from her, I suppose the shaggy increases! Look at Mikhaska - there is something to put in the tire. And what are you doing there bush? Funchezy to wrap?
Well, you can't buy funchose that is homely, such that it doesn't fly with a whistle through a decent tire! Chuchi already has a bike!

I gave it to March 8! Aha !!!

Tumanchik
Quote: Rada-dms
Chuchi already has a bike!

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