Velvety Bean Bread

 

It is not the first time that I insert “strange” ingredients to my dough, but I think this is the first time I use white beans. When I think about it, beans are perfect for bread – it contains a big amount of water which gives the crumb its “velvety” feelings and add protein to bread which is always good.

 

Dough

 

2 tsp active dry yeast

250 g lukewarm water

200 g drained cooked or canned white beans, room temp (I used 300 g)

130 g whole wheat flour

1 TBsp olive oil

1.5 tsp salt

± 320 g bread flour (more or less depending on the moisture in the beans)

 

Process beans until smooth with the water, transfer to a large bowl or stand mixer.  Add all ingredients and knead in with a dough hook, for about 10 minutes, until smooth.

 

Place dough in a bowl, cover, and let rise for 3 hours, or until almost doubled in volume.

 

 

Shape

 

Shape into one big loaf and put it in a pan.

Cover with lightly greased plastic and let the dough rise.  Check at 1 hour and continue to proof if needed.

 

Bake 

 

Preheat oven to 200ºC, have a spray bottle or small cup of water ready for steam.  Slash each loaf lengthwise, place in oven and bake for 5 minutes, adding steam at the start of the baking.  Bake for 15 minutes, then reduce heat to 180ºC and bake for 25 minutes until rich brown with a matte finish.  Turn the loaf out and check for doneness. Finish cooling on a wire rack before slicing.

 

 

 

 

 

 

 

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