Power-Packed Bean Bread Power-Packed Bean Bread

Author: Canadian Living

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


Bean Bread Dough:


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
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Power-Packed Bean Bread