No Name Bread
|Dried chickpeas||1⁄4 Cup (4 tbs)|
|Dried white beans||1⁄4 Cup (4 tbs)|
|Dry yeast||3 Tablespoon (3 Packages)|
|Water||3⁄4 Cup (12 tbs) (105°-110°)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Stone ground whole wheat flour||1 Cup (16 tbs)|
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|Prune syrup||3 Tablespoon|
|White grape syrup||2 Tablespoon|
|Currants||1⁄2 Cup (8 tbs)|
|Vegetable oil cooking spray||1 Tablespoon|
Day 1: Place the chickpeas and white beans in separate containers, add water to cover by 3 or 4 inches, and soak overnight in the refrigerator.
As they absorb the water, they will more than double their volume.
Day 2: Add the yeast to the warm water, stir gently until the yeast dissolves, and set aside.
Drain the chickpeas and white beans and set them aside.
Place the flours, cornmeal, and salt in the bowl of an electric food mixer equipped with a dough hook, and stir until thoroughly mixed.
Add the chickpeas, white beans, syrups, and currants, and mix at low speed for 1 minute.
Add the yeast/water mixture and mix at medium speed for 15 minutes.
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 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 45 minutes, and remove from the pans to cool, preferably on a wire rack before slicing.