Directions:
- Put the liquid ingredients into a stand mixer fitted with the dough hook. Stir to combine.
- Add the dry ingredients into the bowl when the liquid ingredients are not too hot to touch. Mix well, adding more flour if necessary.
- Let rise 1 hour, or until doubled.
- Shape into loaves (I usually get 3 1-lb-pan size), and let rise for about 30 minutes.
- Bake at 350F for about 25 minutes.
- NOTE on the beans: I make a big batch (by the lb or so of dry beans) and puree them, then freeze them in one-cup portions to use each week when I make the bread. This is also extremely tasty with freshly ground wheat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.03 Kcal (469 kJ) | ||
| Calories from fat | 6.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 1% | |
|---|---|---|---|
| Sodium | 65.82mg | 3% | |
| Potassium | 22mg | 0% | |
| Total Carbs | 22.87g | 8% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 2.92g | 6% | |
| Iron | 1.5mg | 9% | |
| Calcium | 11.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 231.1 Kcal (968 kJ) | ||
| Calories from fat | 13.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 1% | |
|---|---|---|---|
| Sodium | 135.77mg | 3% | |
| Potassium | 45.39mg | 0% | |
| Total Carbs | 47.18g | 8% | |
| Sugars | 1.15g | 2% | |
| Dietary Fiber | 1.1g | 2% | |
| Protein | 6.03g | 6% | |
| Iron | 3.2mg | 9% | |
| Calcium | 22.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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