Chicky Bread
1⅔ cups chickpeas (garbanzo beans)
(contents of one 15-ounce can)
½ cup plus 1 tablespoon molasses, divided
¼ cup lukewarm spring water
1 tablespoon active dry yeast
1 tablespoon bread-dough enhancer
(recommended brand: Lora Brody’s, available at Williams-Sonoma)
2 cups bread flour, or all-purpose flour
1 cup whole wheat flour
2 teaspoons salt
⅓ cup rolled oats
⅔ cup spring water
¼ cup nonfat dry milk
¼ cup safflower oil
1 large egg, beaten
Drain the chickpeas, rinse them, and pat them dry. Pour them into a blender along with ½ cup of the molasses. Blend until the mixture is smooth (no chickpeas visible). Measure out 1 cup of this mixture; discard remainder.
Mix 1 tablespoon molasses into the ¼ cup lukewarm springwater and sprinkle the yeast on top. Let this s
