Bread bowl for chickpea soup
- 4 servings:
- Whole grain flour: 350/400 g
- Fresh yeast: 12,5 g
- Flaxseed: 60 g
- Sesame seeds: 60 g
- Sunflower seeds: 60 g
- Lukewarm water: 50 ml
- Pinch of salt:
knead together 100 gr of flour, salt, yeast and lukewarm water. Make a small ball, cover with a clean cloth and leave it prove for the all night.
in a large bowl, mix together your first dough, 50 grams of each kind of seed, lukewarm water. Start kneading, adjust with flour and water until your dough is not sticky on your fingers anymore.
Divide your dough in 4 balls, sprinkle the extra seeds on the surface.
Place the loafs in the baking tray, leave to prove for about two hours in a dry and covered place.
Bake for 1 hour at 220°C.
once the bread is ready and cool, cut each loaf in half, remove the spongy part.
These are your new bowls to serve Chickpea soup with Pure Saffron threads.