Quick Pea Bread

November 25, 2015

Baking bread doesn't get any easier than this! 

1 bread, 6 pcs.

3 dl (300 g) lukewarm water

25 g fresh yeast
0,5 tsp salt
1 dl (0,5 cup US) peas
1 dl (0,5 cup US) pumpkin seeds
1 dl (0,5 cup US) pea flour
4 dl (250 g) wheat flour
On top:
pumpkin seeds
(sea salt)

Stir the yeast, salt, peas, pumpkin seeds and pea flour into the lukewarm water. Mix in the wheat flour. Line a 20 x 30 cm baking tray with parchment paper and pour the mixture into a tray. 

Cover and leave to rise at room temperature for 20–30 minutes. 

Put small lumps of butter and some extra pumpkin seeds (and sea salt) on top. Preheat the oven to 225°C. Bake for 15–20 minutes.

Cover and let cool on a wire rack.

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