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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 36 |
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A great versatile Bread, perfect for sandwiches, makes wonderful dinner rolls, or whatever shape you want. Ingredients:
5 t saf yeast |
1 c pureed beans (any type, i usually use pinto, but navy works well too) |
2 c hot water |
4 t canola oil |
1/6 c sugar |
1 c gluten flour |
5-6 c whole wheat flour |
1 tsp salt |
Directions:
1. Put the liquid ingredients into a stand mixer fitted with the dough hook. Stir to combine.
2. Add the dry ingredients into the bowl when the liquid ingredients are not too hot to touch. Mix well, adding more flour if necessary.
3. Let rise 1 hour, or until doubled.
4. Shape into loaves (I usually get 3 1-lb-pan size), and let rise for about 30 minutes.
5. Bake at 350F for about 25 minutes.
6. 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.
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