| This recipe is liked by 0 person(s). |
Pinto Bean Bread
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: The Fresh Loaf by liseling, adapted from the Idaho Bean Commission
| Ingredients: | |
| 430g | warm bean water, (that used to boil the beans) |
| 36g | honey |
| 41g | vegetable oil |
| 473g | cooked Pinto beans, pureed |
| 12g | sea salt |
| 7g | instant dry yeast |
| 300g | whole wheat flour |
| 473g | white flour |
Preparation:
Soak your Pinto beans overnight and then cook them in a pressure cooker till they can easily be smashed between the fingers. Save the water. Remember that the beans will be much heavier once they are soaked and cooked, so be sure to prepare enough. After the beans are cooked, put them in a food processor and mix till fairly smooth.
Mix warm bean water, honey, oil, bean mash and salt in a large bowl; mix well. Add yeast.
Add wheat flour and enough of the white flour to make dough stiff but slightly sticky to the touch. Knead the dough on a floured surface for about 10 minutes until it passes the window pane test.
Place in an oiled bowl and let rise till three times its original size, about 1 hour. Turn out onto work surface and shape into loaves or place in loaf pans; let rise until double (about 30 minutes). Bake at 350F (175C) for 50 minutes or until the bottom of the loaf is firm and sounds hollow when tapped.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe