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Gram Flour Bread

Gram Flour Bread is a traditional Anglo-Indian recipe for a classic loaf of bread incorporating 20% gram (chickpea) flour into the mix giving the loaf a classic Indian flavour. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Gram Flour Bread.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+120 minutes proving)

Makes:

2 loaves

Rating:

Tags : Bread RecipesBaking RecipesBean RecipesFusion RecipesBritish Recipes

Gram Flour (chickpea flour) is used in a whole range of Indian recipes and is also used for flatbreads. However, being a pulse and not a grain, gram flour cannot be made into European-style breads. However, this recipe allows you to bake an European-style loaf of wheat bread that contains 20% gram flour and has a distinctive Indian flavour.

Ingredients:

136g gram (chickpea) flour
544g strong bread flour flour
24g yeast
30g white sugar
4 tbsp honey
60ml lukewarm water (for yeast)
340ml water (for dough)
13g salt
2 tsp cayenne pepper
12g butter

Method:

Mix the yeast and white sugar into the 60ml water and leave in a warm place for 10 minutes to prove.

Combine the chickpea flour, wheat flour, cayenne pepper and salt together and combine with the butter, honey and the yeast mixture. Add the remaining water a little at a time until you have a smooth dough. Remove this from the bowl and tip onto a floured surface and knead thoroughly (for at least 5 minutes).

Roll the dough into a ball and place in a greased bowl. Cover with a damp cloth, place in a warm spot and allow to prove for at least 75 minutes, or until doubled in size. Knock the dough back and knead for a further 5 minutes then return to the bowl, cover and allow to prove for a further 45 minutes.

Knock back once more and divide the dough into 2 equal parts. Knead each dough piece well to remove any trapped air then press the two dough pieces into half-loaf tins. Press down well into the tin then cover the tins and allow the dough to raise for at least 45 minutes in a warm place (or until the dough has risen some 2cm over the top of the tins).

Place in an oven pre-heated to 210°C (100°C fan/410°F/Gas Mark 7) and bake for about 25 minutes, or until the loaves sound hollow when tapped. Allow to cool a little before tipping onto a wire rack to cool completely.