How to Make Satisfying Healthy Bread: Wholemeal Chickpea & Oats Bread with Walnuts & Sunflower Seeds

Recipe
Written By Sophie Rose

Born in China, I wasn't accustomed to seeing bread baked at home. It was only after many years living abroad that I began my baking journey. Initially, the thought of baking felt daunting, but once I started, it became a rewarding experience. I incorporated health-conscious, whole-food principles into my recipes and enjoyed experimenting with ingredients that may not be traditionally associated with baking.

Here is a recipe for a wholesome homemade bread that will satisfy your taste buds while providing nutritional benefits.

Wholemeal Chickpeas & Oats Bread with Walnuts & Sunflower Seeds

The Goodness for You

This bread is packed with nutrients that are beneficial to your health:

  • Wholemeal Flour: High in fibre, it provides a steady release of energy, keeping you fuller for longer without causing a sugar spike. It is also rich in vitamins and minerals.

  • Chickpea Flour: A source of plant protein, it offers additional fibre without saturated fats.

  • Walnuts: Rich in potassium and magnesium, they help protect heart and brain health. Many people don't consume enough of these essential minerals, often due to a diet lacking in whole foods.

Lovely Ingredients

Here's what you'll need to make a small loaf:

  • Wholemeal flour: 250 ml

  • Chickpea flour: 80 ml

  • Oats: 80 ml

  • Walnuts & sunflower seeds: 50g

  • Ground cinnamon: ¾ teaspoon

  • Dry yeast: 6g

  • Warm water: 180 ml

  • Salt: 0.5 teaspoon

  • Sugar: 0.5 teaspoon

  • Extra virgin olive oil: 1 teaspoon

The Making

  1. Prepare the Yeast: Dissolve the yeast in warm water. The water should be warm to the touch, not hot.

  2. Mix Dry Ingredients: Combine wholemeal flour, chickpea flour, oats, walnuts, sunflower seeds, cinnamon, salt, and sugar.

  3. Combine Ingredients: Add the dissolved yeast mixture and olive oil to the dry ingredients. Stir until a dough forms.

  4. Knead the Dough: Knead the dough until it's smooth and elastic.

  5. First Rise: Cover the dough with plastic wrap and let it rise for at least 2 hours at room temperature, or let it rise slowly in the refrigerator overnight.

On the Day of Baking:

  1. Second Kneading: Remove the dough from the refrigerator, knead it again, and shape it into a loaf.

  2. Second Rise: Let it rise for another hour.

  3. Prepare for Baking: Transfer the dough to an oiled baking dish or loaf pan.

  4. Preheat the Oven: Heat the oven to 200°C (392°F). Place a shallow tray of water at the bottom of the oven to create steam, which helps the bread stay moist inside with a crusty exterior.

  5. Bake: Bake the bread for 25 minutes. Remove the water tray, then bake for an additional 10 minutes.

  6. Cool: Allow the bread to cool for an hour before slicing.

I love enjoying this bread with almond butter. It tastes wholesome and is incredibly satisfying. Eating it slowly and mindfully fills me with gratitude for the earth’s generous gift to all of us.

TIP:

Place water in the oven for the first part of baking, then remove it to help make the bread moistened / less dry inside and crusty outside. I learned this technique in baking sourdough bread. As chickpeas and oats can taste dry, this approach achieves better texture and taste!

Sophie Rose