|Dried chickpeas||1⁄2 Cup (8 tbs)|
|Dried white beans||1⁄2 Cup (8 tbs)|
|Dry mustard||2 Teaspoon|
|Sweet paprika||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Dried sweet basil leaves||1 Teaspoon|
|Onion powder||3⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Dry yeast||2 1⁄4 Teaspoon (2 packages)|
|Warm water||1⁄2 Cup (8 tbs) (105�-110�)|
|All purpose flour||2 1⁄2 Cup (40 tbs) (in all, plus 2 tablespoons)|
|White grape syrup||1⁄2 Cup (8 tbs)|
|Vegetable oil cooking spray||1|
Day 1: Place the chickpeas and white beans in separate containers, add water to cover by 3 to 4 inches, and soak overnight in the refrigerator.
As they absorb the water, they will more than double their volume.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Add the yeast to the warm water, stir gently until the yeast dissolves, and set aside.
Drain the chickpeas and white beans, place them in a food processor, and puree.
Place 2 cups of the flour and the seasoning mix in the bowl of an electric food mixer equipped with a dough hook, and stir with a rubber spatula until well combined.
Add the pureed chickpeas and white beans and the White Grape Syrup.
Mix at low speed until the ingredients are well blended, then add the yeast/water mixture and mix about 1 minute.
Turn the control to high and mix for 5 minutes, add 1/2 cup flour, and continue mixing at high speed 10 minutes more.
Place the dough on a lightly floured surface and separate it into 4 pieces.
Knead each piece 6 to 8 times.
Spray 4 loaf pans (5 3/4 X 3 X 2 1/4 inches) with vegetable-oil spray.
Roll each piece of dough into a cylinder, stretch cylinders to the size of the pans, place them in the pans and lightly spray the tops.
Let rise in a warm place (approximately 80°) for about 1 hour or until doubled in bulk.
Preheat the oven to 300°.
Bake until done, about 30 minutes, and remove from the pans to cool, preferably on a wire rack, before slicing.