Whole Wheat Dead Bread Recipe (Pan de Muerto de Trigo Integral)

November 03, 2015

110

Why not dip your toe into another culture? Make this delicious sourdough Pan de Muerto recipe. It’s the perfect balance of sweetness and healthy sourdough goodness.

Pre-Ferment:
21 g (1 tablespoon) active sourdough starter
85 g flour
85 g water

Dough:
Heaping 1/4 c cooked chickpeas
7 dates (I used deglet noor)
3/4 c water, divided
1 tbsp flax
260 g (2 c) whole wheat flour
1/4 tsp cinnamon
1 packet Splenda
Citrus zest (optional)

Mix preferment 8-12 hours before starting dough. Cover and ferment for 8-12 hours. Doing this overnight works best. Soak dates in 1/4 c of water overnight. After 8-12 hours, blend the chickpeas and dates...
See the full directions on my site

Nutritions

Calories
428464

Sodium
2666mg
111% DV

Fat
2375g
3654% DV

Protein
16627g
33254% DV

Carbs
90792g
30881% DV

Fiber
13886g
55545% DV