Discover this unique bread recipe that transforms humble green peas into a soft, nutritious loaf. This long-forgotten recipe brings together the protein-rich goodness of peas with traditional breadmaking techniques, creating a beautiful golden bread that’s perfect for any meal. The addition of seeds adds both nutrition and visual appeal to this innovative bread.
Ingredients
For the Dough
- 150g (1 cup) canned green peas, drained
- 150g (1½ cups) sifted wheat flour
- 10g (1 tablespoon) active dry yeast
- 5g (1 teaspoon) sugar
- ½ teaspoon salt
- 100ml (⅓ cup + 2 tablespoons) hot water
- 15-30ml (1-2 tablespoons) vegetable oil
For the Topping
- 2 tablespoons milk for brushing
- 1 tablespoon black cumin seeds
- 1 tablespoon sesame seeds
Instructions
Preparing the Pea Puree
- Drain canned peas thoroughly
- Puree peas using a food processor or pass through a fine-mesh sieve
- Mix with hot water until smooth
Making the Dough
- In a large bowl, combine hot water and sugar
- Add dry yeast and let sit for 5 minutes until foamy
- Add pureed peas and mix well
- Gradually add flour, stirring to combine
- Add salt and vegetable oil
- Knead for 8-10 minutes until smooth and elastic
- Place in an oiled bowl and cover
- Let rise for 45 minutes in a warm place
Shaping and Baking
- Punch down dough and shape into a log
- Place in a parchment-lined baking dish
- Cover and let rise for 15-20 minutes
- Brush surface with milk
- Sprinkle with black cumin and sesame seeds
- Bake at 170°C (335°F) for 30-35 minutes
- Cool completely on a wire rack
Nutritional Information
Per slice (8 slices per loaf):
- Calories: 165
- Protein: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Fat: 4g
- Iron: 2mg
Prep Time: 20 minutes
Rise Time: 60-65 minutes
Bake Time: 30-35 minutes
Total Time: 2 hours
Servings: 8 slices
Cooking Tips and Tricks
- Ensure water temperature is warm, not hot, to activate yeast
- Use room temperature ingredients for best results
- Knead until dough is smooth and elastic
- Test doneness by tapping bottom – should sound hollow
- Let cool completely before slicing
Variations and Substitutions
- Use split pea puree instead of canned peas
- Try different seeds for topping (poppy, sunflower)
- Add herbs to the dough (rosemary, thyme)
- Use olive oil instead of vegetable oil
- Make dinner rolls instead of a loaf
Common FAQs
Why use peas in bread?
Adds protein, fiber, and creates a unique texture and color.
Can I use dried peas?
Yes, cook until very soft before pureeing.
Why separate salt and yeast?
Salt can inhibit yeast growth if added directly.
How do I store this bread?
Keep in airtight container at room temperature for up to 3 days.
Storage and Make-Ahead Tips
- Store at room temperature for up to 3 days
- Freeze sliced bread for up to 3 months
- Wrap well to prevent drying
- Toast slices to refresh
- Can be used for sandwiches or as dinner bread
This unique bread recipe offers a creative way to incorporate legumes into your daily bread, resulting in a protein-enriched, flavorful loaf that’s perfect for any meal. The golden color and seed topping make it as beautiful as it is delicious.