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Friday, March 5, 2010

Green Peas Bread

An easy no knead rye bread with a tinge of green peas, shaped into individual size loaves. 
Inspired by the Artisan Bread in 5 Minutes a Day. Picture by Harini.
Taste 4 (out of 5)
Difficulty 2 (out of 5)
- 1 cup green peas (120 cal)
- 3/4 cup rye flour (310 cal)
- 2 1/2 cups all purpose flour (1140 cal)
- 3/4 tbsp yeast
- 3/4 tbsp salt
- 1 1/2 cups water
Total 1570 cal, 6 individual loafs, 260 cal/loaf
1. Boil the peas in 1 cup of water. When the peas are done, mash them with an immersion blender and strain through a sieve. Discard the skins and use the remaining mash and liquid. 
2. In a large container that has a lid, using a wooden spoon mix the peas mash with the other ingredients until all the flour is incorporated. Cover the container (not airtight) and let on the kitchen counter for about 2 hour until the dough approximately doubles in size. 
3. Use the dough after the 2 hour rest or refrigerate it in the same container still covered (not airtight). The refrigerated dough can be used over the next 14 days. 
4. On the baking day, sprinkle the dough with flour to prevent sticking, cut the desired amount and form individual round loaves (about 1/3 lb each, size of a peach). Place the loaves on a flour coated pizza peel if using a baking stone or on a parchment lined cookie sheet.  Let them rest for about 50 minutes (or 30 minutes if using non-refrigerated dough).
5. Place an empty broiler tray in the oven where it will not interfere with the rising of your bread.  30 minutes before baking, preheat the oven with the baking stone (if available) and the broiler tray to 450F.
6. Slash the tops of the buns with a serrated knife. Slide the loaves directly onto the baking stone (or if not using, place the cookie sheet with the loaves into the oven). Pour 1 cup of hot (not boiling) tap water into the broiler tray - be very careful here, the tray is hot there will be a lot of steam.  Avoid splashing the water on the oven glass door (the glass might crack).
7. Close the oven door as soon as possible to trap the steam inside. Bake for about 30-35 minutes until the loaves are brown and firm. Remove the loaves from the oven and let cool on a rack. 
I wanted to make a green bread for St Patrick’s but this amount of peas did not provide enough color. Taste-wise though it was still a pretty good rye bread and we had fun baking it with Harini and her mom :-).


Jen @ My Kitchen Addiction said...

Thanks for stopping by my site... Love all of the different bread variations you have. Yum!

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