Wheat and Garbanzo Bread

This recipe was inspired from the easy no knead artisan bread recipe that I have been using forever. I wanted a new taste for our bread so I thought why not add Garbanzo flour? It was pure magic! I first tasted Garbanzo flour when I worked as an intern for the Pea and Lentil Council in Moscow, Idaho. I am very thankful for the internship experience because it opened my world to the diversity of legumes and how great they are for cooking.


2 cups all purpose flour

1 cup Garbanzo flour

½ teaspoon yeast

1 teaspoon salt

1 – 1 ½ cups warm water


In a large bowl, stir together flours, salt and yeast. Pour the warm water and gently stir everything together. Cover the large bowl with plastic wrap and let it set 8 – 24 hours at room temperature. The dough will rise and “bubble” on the surface. This is when it is ready for baking.

Place the dutch oven in the oven while it is preheating to 450F. Leave in for another 20 minutes.

Remove the dough from large bowl and place on a well floured surface. It will be sticky so flour your hands and form your dough into a round.

Place your round of dough in the dutch oven, cover with lid and bake for 40 minutes.

Remove the lid and take a peek at the bread. Bake uncovered for an additional 5 minutes if you desire a more rich golden brown crust.

Once you are satisfied with the crust color, remove dutch oven from oven and carefully remove bread.

Slice with a bread knife and cover with fresh butter and your favorite jam and enjoy!




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