January 9, 2009
No-Knead Garbanzo and Fava Bean Bread - Breadline Africa
I don't think there exists such a bread, neither did I think there existed a flour which was made with Garbanzo and Flava beans. Very intriguing in fact.
What does one make with such a kind of flour... I have no idea!
I still have a huge crush on making breads and I make them out of anything I can. That is how this bread was conceptualized.
"Weird" one may call... Or call it "bold", but someone has to do it. I knew it was somehow going to be a dense bread. I added more moisture than I would for a normal bread to make it lighter and get those darn little air pockets which I love in my bread (more on that technique later... later as in... the next bread post)
This turned out to be a no-knead bread, just because the dough was not ideal for kneading. And this way it was quicker and effortless too. I added vital gluten, to add to the protein value.
I would request whoever is reading this to take up the tag and bake something that you are comfortable with for a good cause. I am not tagging anyone in particular.
But if you can, do bake and make it count. More information below.
Thanks to Ann, Usha, Uma, Navita, Yasmeen, Soma and Sanghi for tagging me.
Breadline Africa is a registered charity in South Africa that is seeking to put an end to poverty in South Africa and further afield in Africa. Their aim is to break the cycle of poverty and help communities to achieve long term self-sustainability. Breadline Africa was founded in 1993 by social workers and communities in South Africa with minded colleagues in Europe, (who were well placed to source out donations). They are geared to help fund small ground level projects in Africa which are most likely to succeed with financial help.
It launched the Worldwide Blogger Baker Bake-Off Challenge aiming at raising $ 1 M in funds. This bake-off gives us baking bloggers the power to make a difference in this world. What do we do? Bake bread. Give Dough. Feed Africa. Vals says, "You can sign up for the campaign, make a donation, upload your bread recipes and document your culinary adventures in the media center to spread the word. You don't have to donate money but simply just mention the campaign and create awareness."
From the Breadline Africa Bake-Off site:
On 15 October, we launched The Breadline Africa Worldwide Blogger Bake Off.The Blogger Bake Off is an online campaign that challenges bloggers to get involved by baking bread, and then acting by donating to end poverty. And then, challenge their readers and five other bloggers to do the same.
With the money raised, we will be supporting grass roots community projects aimed at ending poverty and hunger in Africa. We’ll be placing container kitchens, vegetable gardens and more in poor communities, sending emergency food relief where needed and helping these poor communities to help themselves.
The rules for bloggers are outlined below:
1.If you are tagged, copy and paste the rules into your post.
2.Bake bread, do something you wouldn’t normally do, and blog about it. Upload your picture and recipe.
3.Give dough, donate to Breadline Africa and help us end poverty.
4.Tag five bloggers, and ping us so we know you’ve done so.
5.The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers. There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories:
Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe.
No-Knead Garbanzo and Fava Bean Bread
Garbanzo and Fava bean flour - 2 cups
Whole wheat pastry flour - 1 cup
All purpose flour - 1/2 cup (just to lighten the bread)
Vital Gluten - 3 tbsp (mandatory)
Olive oil - 3 tbsp
Salt - To taste
Baker's Yeast - 2 tsp
Sugar - 1/4 tsp
Warm water - 1/3 cup
Mix sugar, yeast and warm water and rest for 10 min.
Sift the flours, salt, vital gluten.
Add the rest of the ingredients to the flour. Mix it with the yeast mixture.
With a heavy wooden spatula mix everything together. There should be no lumps or unmixed spots.
Grease a large bowl and transfer the dough and let it sit for 2 hours.
After two hours it should have risen a little. It won't double in size like a regular dough but close enough.
Punch down the dough. You wont be able to knead it, so just pushing it down will do.
Sprinkle a little corn flour or grease a loaf pan, and transfer the dough into it.
Let it rest again for an hour.
Preheat oven to 375F.
Bake for about 30-40 min. And then rest for about an hour.
Slice and serve with butter/spread.
The flavor and texture of this bread is different from the regular ones, but it tasted good.
This goes to Srivalli's and Susan's My Legume Love Affair - Seventh Helping
JFI - Chickpea by ms