Whole Grain Bread with Rye and Chickpea Flour

by Editorial Staff

Simple and very quick to prepare bread is made from three types of flour. The bread is dense, but soft, well-cut, slightly crumbled. It has a pleasant aroma and unusual taste with unobtrusive chickpea and rye nuances.

Summary

Course	Baking
Servings (Default: 4)

Ingredients

Water – 250 ml (1 glass)
Vegetable oil – 3 tbsp
Whole wheat flour – 140 g (1 glass)
Rye flour – 130 g (1 glass) + for working with dough
Chickpea flour – 110 g (1 cup)
Baking powder – 10 g
Sugar – 1 tbsp

Whole Grain Bread with Rye and Chickpea Flour

Instructions

In a bowl, combine all types of flour, sugar, and baking powder. You can add a little salt if desired. Stir.
Pour in water, start kneading the dough with a tablespoon. Then add vegetable oil. Knead the sticky dough. Sprinkle it on top with any flour (I took rye). The dough will become more manageable.
Divide the dough into 2 pieces and shape each into a thick flat cake about 15 cm in diameter. Place the cakes on a baking sheet lined with parchment paper.
Preheat the oven to 210 degrees. Place the cakes in a preheated oven and bake for about 15-20 minutes. The cakes will rise, brown, and turn into small loaves of bread.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.