Time: 2 ore
Difficulty: facile

Braid with chickpea flour and sesame seeds

Bakery always offers a range of variables to give vent to your imagination and taste.
Today I propose a braid with legumes and seeds.

Characteristics:
Compared to refined flours, chickpea flour preserves a higher concentration of B vitamins, essential for energy metabolism and brain function, and minerals such as iron and magnesium, essential for transporting oxygen in the blood, muscle health and regulating blood pressure.
Historical notes:
Chickpea flour is an ingredient used since ancient times, just think that chickpeas were grown and transformed into flour already in ancient Egypt. Today it is the basis of many regional recipes from Tuscany, Liguria and Sicily.
Notes:
One of the main qualities of chickpea flour is its low glycemic index, which helps maintain stable blood sugar levels. Its high fiber content promotes digestion and a sense of satiety

Ingredients for about 1 kg of dough:

470 g Speciale Pane e Pizza Molino dalla Giovanna lactose-free
30 g chickpea flour
25 g fresh yeast
20 g acacia honey
420 g water
80 g sunflower seed oil
10 g fine salt
Rice flour for dusting
20 g sesame seeds

Method for making the dough
Place the mix and the chickpea flour in a bowl or in a planetary mixer with a leaf hook and mix for a few minutes at low speed.
Dissolve the yeast in a second bowl with the water and honey, add it to the flours, mix everything carefully, very slowly.
Once absorbed, finish by adding salt and oil, work until you obtain a soft and uniform mixture.
Divide the dough into two parts with the help of a scale, then separate each piece into three parts of equal weight and make some loaves.
Shape them on the floured surface, join at one end and start braiding them, overlapping the right and left loaves on the central one, alternating. At the end, join the three loaves together at the free end, thus creating a firm braid.
Leavening and Cooking Procedure
Transfer the braid onto a baking tray lined with baking paper, brush it with water and pour the seeds on top, then let it rise for 1 hour and 30 minutes at room temperature, taking care not to let it dry out.
Once the rising time has elapsed, preheat the oven to 200°C and cook the braid at 180°C for approximately 40 minutes, then remove from the oven and leave to rest for 20 minutes before serving.