To Make Pea Bread
Ingredients
Directions
Prepare the dough
Combine pea flour, oatmeal, and salt in a large bowl.
Knead in warm water until a stiff paste forms.
Roll out the dough into thin cakes.
Bake
Bake the cakes over embers.
Shape the cakes into flat rolls and bake them in an iron pot over a wood fire.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pea flour
- Forms the main body of the bread, giving it a dense, earthy structure.
- Oatmeal
- Adds bulk and a coarser texture to the dough.
- Warm water
- Hydrates the flours so they bind into a stiff, workable dough.
The step that matters
Knead in warm water until a stiff paste forms. Pea flour and oatmeal have little gluten to trap gas or hold shape, so the water must be worked in fully. Uneven hydration leaves dry pockets that crumble and wet pockets that bake gummy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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