British Baker visited Lee Smith at Bexhill Farm Kitchen, to find out how he makes his award winning chickpea and cumin sourdough bread. 

The recipe won last year’s Britain’s Best Loaf competition at the Bakers’ and Butchers’ Fair.

The bread takes a total of 27 hours to complete, and uses traditional sourdough starter as well as whole chickpeas.

It was originally developed for a Persian restaurant for customers to mop up sauce with at the end of a meal.

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