This recipe for chickpea, rye and sesame sourdough is really simple. You can make the dough the night or even the day ahead in under 10 minutes! But certainly the most important that you will create delicious healthy bread rolls for yourself and your family to enjoy! Chickpea, rye, and sesame sourdough buns are healthy, higher in plant protein, delicious and gut-friendly.
I love baking sourdough for several reasons. Firstly, you don’t need to knead it! No-kneed bread recipes usually are fuss-free and they save me so much time. Secondly, the process of fermentation is producing beneficial bacteria Lactobacillus which helps your gut. Lastly, fermentation helps these buns to develop a great flavour. When you leave sourdough buns to rest they will magically rise and the flavour will become slightly tangy which I love.
Today I decided to go for a combination of rye, chickpea and sesame flour because they work great together. I know that gluten can be an issue for some people and I tried making these buns only out of chickpea flour but the result was far too crumbly. But when I added rye flour this issue cleared. Rye flour really helps to bind everything together and it’s really nutritious as well. Moreover, because we are going to ferment the bread this recipe is great even for people with sensitive stomachs.
Secondly, I decided to use chickpea flour because it is high in plant protein and packs so much goodness. Lastly, we have here Sesame flour(which can be substituted). I love using it because it gives these buns a lovely nutty flavour and it is a great source of calcium.
As I mentioned earlier, the fermentation process is producing beneficial bacteria Lactobacillus. And that is great for two reasons. Firstly, of course, it helps your gut. Secondly, lactic acid makes the vitamins and minerals in the flour more available to the body.
I love making these buns because they take a minimum of my time. You live your life while your bread is slowly rising. Chickpea, rye and sesame sourdough buns are so delicious with vegan cheese spread, hummus, avocado or eaten on their own. They have a good amount of calcium and protein. I really hope that you will give them a try and fall in love with a process just like I did.
Chickpea, rye and sesame sourdough
- 100 grams rye flour
- 100 grams chickpea flour
- 100 grams sesame flour
- 300 grams warm water
- 1 tablespoon of sourdough starter or 1/2 teaspoon of yeast
- mixed seeds if you want to add any
- 1/2 tablespoon coconut sugar
- 2 tablespoons olive oil
- 1 tsp of salt
- In the evening mix rye, chickpea, sesame flour and stir in starter and water, cover and leave overnight.
- On the morning add coconut sugar, olive oil and salt, mix well. Now you can either leave till the evening for a second fermentation or form your buns now.
- I like to coat them in different seeds at this point.
- Let them prove in the oven with just a light on for 2 hours.
- Remove the tray and preheat your oven to 200 degrees Celsius. Return them to the oven and bake for 25 minutes or till golden brown.
- Let the buns cool for 10 minutes and enjoy!