Garbanzo Cinnamon Bread

Garbanzo Cinnamon Bread

Garbanzo Cinnamon Bread

A few days ago Mr. One Ash came home with something he had found for me.  Garbanzo bean flour?!  He knows I enjoy experimenting and trying new ingredients, especially when it comes to baking bread.  (I think he may be starting to like these experiments!)  Never having worked with this garbanzo bean flour before, I immediately starting researching and looking at the few recipes I could find.  Once I had the basic concept of how the flour reacts and how to incorporate it, I began my latest experiment.  And guess what?  IT’S GOOD!!!!  

This dense, firm textured bread has a slight hint of cinnamon.  We ate it fresh out of the oven (so yummy!), and this morning I am having it as thin-sliced toast which is just as yummy.  The texture is great- slightly chewy crust and a well condensed crumb.  This may also be in part due to the addition of evaporated milk-  I know, not your normal bread making ingredient! The slight hint of cinnamon is not over powering, but just enough to impart a favorite flavor.  

I cooked this bread in our wood cook stove, but have converted the temps below for a regular oven.  I do think the bottom crust turned out exceptionally well because I used a baking (pizza) stone, but a regular pan sprinkled with some corn meal would work as well.  

I hope you have fun trying this combination of some different ingredients!  Enjoy!

Garbanzo Cinnamon Bread from One Ash Homestead

2 1/2 cup all purpose flour

1 1/2 tsp. dry yeast

1/4 cup lukewarm water

1 Tbs. sugar

3 Tbs. oil

1/2 cup garbanzo bean flour (plus extra for kneading)

1 tsp. salt

1 tsp. cinnamon

3/4 cup canned evaporated milk 

In a good sized bowl place the all purpose flour and make a well in the center.

Mix the yeast and water until dissolved and pour into the well in the flour.

Let this sit about 10 minutes or until bubbly.

While waiting, mix all of the other ingredients in a separate bowl and blend well.

When the yeast mixture is bubbly, add the remaining blended ingredients.  Mix all well

and add more flour or milk as needed until the dough forms a ball when stirring.

Remove the dough and knead (using garbanzo flour on the board and your hands) for approximately 10 minutes.

(I knead by hand, the time would be less in a machine) 

Shape the dough into a ball and place in a greased bowl and cover with plastic wrap (to retain moisture). 

Let rise in a warm place until doubled. (approx. 45 minutes- 1 hour)

Remove the dough and knead gently for about a minute. 

Form the dough into a ball or loaf shape and allow to rise for one hour.

Preheat the oven to 375°.

When the dough has risen, gently place the loaf on either a baking sheet sprinkled with corn meal, or on a pre-heated baking stone.

Take care to not break the rise of the dough!

Gently score the top of the loaf to make any design you choose. (I made a simple cross design)

Bake the loaf for about 35 minutes.

Remove, cool on a rack and Enjoy!


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