Rustic Wholewheat Hummus Bread

Leftovers are never a pleasant sight for any homemaker. Especially, if the leftovers are from a party, it becomes even more imperative to use it up in some way as you know the amount of effort that has gone into its making to be served before your guests. I had some of my husband's colleagues (of different nationalities) come over for dinner last weekrnd and while Indian was in the main course, as requested by them, I had served some Middle Eastern delights for starters. A friend had brought in some Hummus to put off some cooking load from mine. Some of it was left over and was stocked in the fridge but I wasn't sad at all as I already had something planned for it. A Hummus bread. It was delicious, full of flavors, and healthy too. What better way to use up that bowl!

                                        

Ingredients

1 1/4 cup wholewheat flour

1 1/4 cup all purpose flour (can be replaced with bread flour or if available use 1/2 tbsp vital wheat gluten or bread improver)

1 egg

3/4 cup hummus (either store bought or homemade; recipe coming up soon)

1/4 cup white sesame seeds roasted

1 tbsp garlic oil (mix garlic powder in olive oil)

1 1/2 tsp sugar

1 1/2 tsp salt

1 1/2 tsp freshly ground black pepper (optional)

120 ml warm milk

1 1/2 tsp instant dry yeast

Olive oil for greasing

Direction

In a bowl, take the warm milk and add sugar. Mix. Dissolve the yeast completely and let it stand for 10 minutes until frothy.

                                         

Now, in a separate bowl, combine the flour, salt, pepper, sesame seeds, and start pouring in the yeast liquid. Mix well either with a spatula or your hands. Next add the beaten egg and the hummus and start kneading the dough. Halfway through when you feel the dough getting dry, add the garlic oil and continue kneading till a soft, smooth, and elastic dough is formed. Lightly oil the outer side of the dough, cover with a cling wrap, and keep in a warm place like the microwave or oven for 1-2 hours or until doubled.

                                   

Take the dough out and punch a few times to release the trapped air. Now take a greased loaf tin of medium size and lightly grease it. Shape the dough like a loaf and place it in the greased tin. Cover and keep aside in the warm place until doubled, about 1 hour. 

Towards the end of the second proof, pre-heat the oven at 175 degree celsius. Remember to keep a tray of warm water inside the oven at this time while pre heating. Now take the loaf tin out. It should have risen beautifully now and if using the perfect sized loaf tin, it will also start coming off the rim taking the shape of a beautiful loaf. My tin was a little bigger and so could not witness that sight. Lightly grease the top with a little olive oil for a crunchy crust and bake in the pre heated oven with the tray of warm water still inside at 180 degree celsius for 30 minutes or until the top is slightly golden (not browned) and sounds hollow when tapped.

                                   

Remove from the tin and let it cool completely on a wire rack before slicing.