Adding Pulses (Legumes) in Powder Form to Bread I would like to add powdered pulses (dried and ground) to the bread flour and experiment on the flavour of bread.


Does anyone have any experience with this?
Will fermenting the powdered pulse (with bread flour) have any bad effect (like toxin formation, bad taste, etc...)?
What pulses do you recommend to begin with?


I live in India. And I can only experiment with locally available pulses. But feel free to talk on any pulses!
Start with dried fava bean flour, or chickpea (garbanzo) flour.  Best to buy the pulse flour pre-ground, as it tends to be difficult to grind finely with home equipment.  Use initially only a small amount (&lt;5% of total flour by weight) for flavoring, and gradually increase to taste.  Some other pulses can be bitter, and also be aware that any larger quantities can reduce the gluten content, which is less critical for flatbreads, but essential for risen loaves.