(Green Pea) Hummus Bread
March 13, 2008 at 8:28 pm | In blahblah |
(click for larger view)
after making this, I just had to find a way of playing with it a little more.
I decided to make a small loaf in order not to waste too many ingredients in case it’d be a total failure, and seeing the results I’m guessing I’ll go for something bigger next time. but then again, maybe not: it’s good to have “just enough” bread to not give it enough time and go stale on you.
all ingredients should be at room temp for best possible results! the water should just be warmed to about 90 degrees F.
for a 1-pounder…
1/2 cup hummus of your choice [I obviously used the green pea one]
1/3 cup + 2 T pure water, warm
1 T vegan margarine
1 cup white whole wheat flour [simple whole wheat works perfectly well too]
4 t vital wheat gluten placed in a 1 cup dry measure –> topped with enough bread flour, to make 1 cup in all
3 T black sesame seeds
3 T light brown sugar, packed
1 1/2 t sea salt
1 t bread machine yeast or instant yeast
if you have one, use your stand mixer with the dough hook to start working on the dough. if you don’t, guess your hands will do an outstanding job too.
in the bowl of your stand mixer OR another large bowl, stir together water, hummus, sugar, salt, margarine. add in flours, sesame, and yeast. start kneading with your mixer for just a couple of minutes until a dough is formed, to get things started.
place dough on a clean, lightly floured surface and keep working at it for anywhere between 5-10 minutes, until the dough isn’t sticky anymore and is rather pliable.
place a thin coat of oil in a large bowl, swirl your dough around to have it be coated and cover with a plastic wrap or lid. place in a warm, draft-free area for 90 minutes. the dough won’t rise a lot, but don’t go bananas over it.
coat an 8-inch bread loaf pan with non-stick cooking spray.
punch dough down [it will be rather dense] and shape it into a loaf. press it gently into your loaf pan, cover with plastic wrap. let rise for another hour in same warm, draft-free area. again, it won’t reach incredible heights, but there’s still no reason to worry about it.
in the meantime, give ample time for your oven to reach a preheating temp of 375F. once dough is done with its hour, place it in the oven for 30 minutes, or until an instant-read thermometer finds it to be between 190F and 200F in its center.
remove loaf from pan and let cool completely before slicing.
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Pingback by Recipe Index « have cake, will travel! — March 13, 2008 #
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Pingback by Green Pea Hummus & Sherry Tomato Sauce « have cake, will travel! — March 13, 2008 #
Wow. That’s a really pretty bread. How does it do toasted?
Comment by Deb Schiff — March 13, 2008 #
just like any other bread: it kicks butt when toasted and earth balance-d. ;)
Comment by Celine — March 14, 2008 #
:) Would it be overkill to top it with more whipped hummus? hee hee
Comment by Deb Schiff — March 14, 2008 #
this is a must make! thank you for sharing the recipe!
Comment by stonielove — March 14, 2008 #
I always love your breads! so cool.
Comment by melisser — March 15, 2008 #
yum, and so creative, too!
Comment by textual bulldog — March 16, 2008 #
p.s. i really like the picture for this one, as well. Very elegant.
Comment by textual bulldog — March 16, 2008 #