Pea flour bread
This is one of my favourite breads. The flavour isn't really dominated by the pea flour, it just gives the bread a great texture.
- 50 g yeast - fresh, not dry
- ½ tsp salt
- ½ dl sugar
- 50 g butter
- 5 dl milk
- 2 dl pea flour – ground from common yellow dried peas
- 14 dl wheat flour
- Melt the butter in a pot.
- Mix in the milk.
- Heat up till slightly warm - about 40 degrees should do it. Stir while heating.
- Crumble the yeast in a mixing bowl.
- Add the butter/milk mix and add salt, sugar and pea flour.
- Mix to make a smooth batter.
- Mix in most of the flour, to make a loose dough. If you make it too dry, the bread will not rise when baking.
- Work the dough for at least 10 minutes by hand or 5 minutes in a dough maker.
- Cover the bowl and let the dough rise at room temperatur, for about 30 minutes.
- Heat up the oven to 250 degrees.
- Knead the dough a little and cut it into eight parts.
- Shape the dough pieces into round balls and roll out to round cakes, about 7 mm thick.
- Punch the dough with a fork to make air holes - otherwise they will turn into bread balloons... I use a special serrated rolling pin for this.
- Bake for three to four minutes high up in the oven - you will have to keep track of the baking after the first two minutes, because they get dark very fast at these temperatures! Take them out when they are just starting to get brown.
- Let the bread cool on a cooling rack. Eat 'em while they're hot, and if you are going to freeze them, don't leave them out for too long first because that can make them dry. Freeze them while they are still tepid, and they will stay soft.