Prep 45 mins
Cook 45 mins
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.
- 787.84 ml whole wheat flour (100%)
- 118.29 ml wheat germ
- 118.29 ml quick oats
- 59.14 ml natural bran
- 14.79 ml sugar
- 14.79 ml fresh rosemary, chopped
- 14.79 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 3.69 ml black pepper, freshly ground
- 414.03 ml buttermilk
- 59.14 ml extra virgin olive oil
- 1 egg white, whisked
- 354.88 ml edamame beans, thawed and shelled
- 118.29 ml frozen peas, thawed
- 59.14 ml vegetable stock or 59.14 ml water
- 59.14 ml fresh flat leaf parsley, minced
- 2 large garlic cloves, minced
- 44.37 ml extra virgin olive oil
- 29.58 ml tahini paste
- 1 freshly squeezed lemon, juice of
- 2.46 ml sesame oil
- 2.46 ml Dijon mustard
- 2.46 ml ground cumin
- 2.46 ml sea salt
- 1.23 ml fresh ground black pepper
- 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).