Chickpea & Hemp Protein Bread

Chickpea & Hemp Protein Bread

This is a great source of plant-based protein for vegans needing more protein in their diet.The bread will keep fresh for a week – wrap in waxed baking paper and store in the fridge.
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Keywordchickpea, hemp, hemp protein


  • 250 g Chickpea Flour
  • Pinch Of Salt
  • 7 g Yeast
  • Pinch of Sugar
  • 200 ml Water
  • 175 ml Hemp Milk
  • 1 Teaspoon Tomato Paste
  • 1 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Smoked Paprika Powder
  • 40 g Whole Linseeds
  • 2 Teaspoon Milled Flaxseeds
  • 90 g Hemp Flour
  • 40 g Shelled/Dehulled Hemp Seeds
  • 50 g Almond Flour Ground Almonds
  • 2 Teaspoon Pumpkin Seeds
  • 1 Tablespoon Coconut Oil – for greasing


  • In a large jug, combine the yeast with the pinch of sugar and add to the water.
  • Let the mixture rest for about 10 minutes
  • Pre-heat your oven to about 180 ˚C and grease a bread tin.
  • Line the bottom of the tin with greased waxed baking paper – let the ends stick out over the tin, so that you have leverage to remove the bread once baked.
  • Blend the tomato paste with the Hemp Milk until the paste is thoroughly mixed into the milk.
  • Once combined, slowly add to the yeast mixture and stir well.
  • In a large bowl combine the rest of the dry ingredients.
  • Create a well in the middle of the dry ingredients and slowly start adding the liquid whilst stirring. You can use a spatula for this or also a large whisk.
  • When all the liquid is combined with the dry ingredients, the consistency should resemble more of a batter than a dough – but don’t worry, this is exactly what we are looking for.
  • Let the batter rest for an hour, covered with a damp cloth, so that the yeast can do its job.
  • Add the batter to the tin and bake it in the oven for about 45 minutes.
  • You will be able to tell that the batter is slowly rising.
  • After the baking time elapses test the bread with a pick and if it is still too moist, bake it for another 5 to 10 minutes.
  • Remove and let cool on a cooling rack, before wrapping in some waxed baking paper.


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