Puree navy beans add protein and fibre to a carbohydrate-rich loaf that's not only delicious for sandwiches, toast and French toast but is the basis of our focaccia and pizza recipes.
- Portion size 12 servings
- Credits : © CanadianLiving.com
- 2 teaspoons milk
Bean Bread Dough:
- 1 tablespoon granulated sugar
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1 cup drained and rinsed navy bean cooked or canned
- 2 tablespoons vegetable oil
- 2 1/4 cups all purpose flour (approx)
- 1 cup whole wheat flour
- 1 1/2 teaspoon salt
Bean Bread Dough: In large bowl, dissolve sugar in water; sprinkle yeast over top. Let stand for about 10 minutes or until frothy.
Meanwhile, in food processor, puree beans and oil until smooth; add to yeast mixture. Using wooden spoon, vigorously beat in 1 cup (250 mL) of the all-purpose flour, the whole wheat flour and salt for 1 minute or until sticky dough forms. Gradually stir in enough of the remaining flour to make stiff dough.
Turn out onto lightly floured surface. Knead for about 8 minutes or until smooth, elastic and stiff, adding up to 1/4 cup (50 mL) more flour if necessary to keep from sticking.
Form into ball and place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm, draft-free place for 1 to 1-1/2 hours or until doubled in bulk.
Punch down dough and turn out onto lightly floured surface; gently pull into 11 - x 8-inch (28 x 20 cm) rectangle. Starting at 1 narrow end, roll up into tight cylinder; pinch along seam to smooth and seal. Place, seam side down, in greased 8- x 4-inch (1.5 L) loaf pan. Cover and let rise for about 1 hour or until doubled in bulk.
Brush top with milk. Bake in 400°F (200°C) oven for about 30 minutes or until golden and bottom sounds hollow when tapped. Remove from pan; let cool on rack
Nutritional facts <b>Per slice:</b> about
- Sodium 325 mg
- Protein 5 g
- Calories 170.0
- Total fat 3 g
- Total carbohydrate 30 g
- Iron 22.0
- Folate 13.0
- Calcium 2.0