Recipe by luvcook'n
The bread is delightfully rustic with the fresh clean tasting hummus! Don't let the list of ingredients intimidate....it all comes together fairly quickly. When I have a long list of ingreds...I assemble all beforehand. I found that one package of edamame (500g) in the shells...give the 1 1/2 cups of beans. Bread is deliciously crumbly. Slice and serve warm with hummus.
- 3 1⁄3 cups whole wheat flour (100%)
- 1⁄2 cup wheat germ
- 1⁄2 cup quick oats
- 1⁄4 cup natural bran
- 1 tablespoon sugar
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3⁄4 teaspoon black pepper, freshly ground
- 1 3⁄4 cups buttermilk
- 1⁄4 cup extra virgin olive oil
- 1 egg white, whisked
- 1 1⁄2 cups edamame beans, thawed and shelled
- 1⁄2 cup frozen peas, thawed
- 1⁄4 cup vegetable stock or 1⁄4 cup water
- 1⁄4 cup fresh flat leaf parsley, minced
- 2 large garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tahini paste
- 1 freshly squeezed lemon, juice of
- 1⁄2 teaspoon sesame oil
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon fresh ground black pepper
Directions See How It's Made
- To make bread:
- Preheat oven to 375 degrees. Position rack in centre of oven.
- Heat oil until warmed.
- Combine flour, wheat germ, oats, bran, sugar, rosemary, baking powder, baking soda, salt and pepper in large bowl. Stir to blend.
- Combine buttermilk and warm oil and pour over flour mixture in bowl.
- Stir with spatula just until flour mixture is moistened; it will appear quite dry.
- Transfer dough to a floured surface and gently knead until dough comes together, about 7 turns. DO NOT OVERMIX or bread will become tough during baking.
- Divide dough in half and form each into a 6" oval loaf.
- Place on ungreased baking sheet, leaving about a 5" space in between.
- Brush with egg white and sprinkle with freshly ground black pepper.
- Bake for about 45 minutes -- until it is golden and hollow when tapped.
- Cool 30 minutes on rack.
- Place edamame beans in food processor or blender fitted with a metal blade.
- Add remaining ingredients and pulse on and off, occasionally scraping down sides of the bowl until mixture is as smooth as you like. Add a wee more oil and more salt to taste, if you wish. (I find you don't need to do that).