4 Serves
68 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
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Vitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
310 µg / 400 µgCalcium
37 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
297 mg / 4,700 mgSodium
852 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
102 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly until smooth and elastic.
Place the dough in a bowl, cover, and let it rise in a warm spot until doubled in size.
Shape the dough into a loaf and allow it to proof for a final rise.
Bake the loaf in a preheated oven until golden brown and hollow-sounding when tapped.
Slice the fresh bread and top with mashed chickpeas seasoned to taste.
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