Bean month continues! Looking over my blog the past week you would think that I have not tried any bean recipes worth sharing. How untrue that is! My kitchen has been nothing but bean-central for the past week and I am excited to share several of my favorite recipes with you in the next few days (and weeks). I taught my monthly food storage class and had a lot of fun sharing with my friends and family all of the many uses and recipes you can use beans in (video hopefully coming soon of our class). We tried everything from bean cupcakes and bean cookies to bean soups, dips and breads. For those who think beans are not something you would like to store much of in your food storage, think again! Hopefully I will be able to share with you at least one way that beans can be incorporated into your family’s diet.
If you do not like the texture of beans, give this recipe a try. Just like with the Pancake Mix, this recipe uses beans that have been ground into flour. Unless someone told you, you would never know that beans were in this bread recipe. By grinding your beans into flour you can easily add bean flour into nearly every bread or baked recipe you can think of. Just remember..with bean flour, a little goes a long way. Just like in this bread recipe, there is only 2 c. of bean flour, but that is just enough to add extra nutrients and protein, but not too much to overpower the flavor of the bread.
If you are bored of the same old homemade wheat bread recipe (although our wheat bread recipe is fabulous), this recipe will soon be a new favorite! The texture is soft, spongy, light and has a wonderful earthy flavor to it. I served this bread with a new recipe for Whipped Orange Butter and it was plain scrumptious!! Enjoy 🙂
- 3 1/2 c. wheat flour (red or white wheat--I prefer white wheat)
- 2 c. oat flour
- 2 c. white bean flour
- 1/2 c. dry powdered milk
- 1/2 c. vital wheat gluten
- 5 c. hot water
- 1 c. sugar
- 3 T. yeast
- 2 T. salt
- 1/3 c. canola or cooking oil
- 4 1/2-5 c. white flour or wheat flour
- In a large bowl combine the warm water, yeast, vital wheat gluten, and sugar together. Let sit until mixture becomes foamy, about 5 minutes. Add the 3 1/2 c. wheat flour, 2 c. oat flour, 1 c. bean flour, and dry powdered milk to the yeast/water mixture. Knead mixture until smooth. Let the dough sponge for 15 minutes in the bowl. Once the dough has risen, add the remaining ingredients to the bread dough and knead for 5 minutes on low speed (or by hand). The dough should be slightly sticky, but not too sticky you can't form the dough into bread loaves. Dough should be pulling away from the sides of the bowl. If the dough is too sticky, add a little more white flour.
- Drizzle the countertop with a little cooking oil and spread around. Pour out the bread dough onto the counter and cut into five equal portions. Spray five medium sized loaf pans with cooking spray. Place one fifth of the dough into each bread pan. Gently push the edges of the dough into each corner of the loaf pan until dough is flat across the pan.
- Preheat the oven to 350 degrees. Once the oven is preheated, turn off the oven and place the bread loaf pans into the oven on the middle rack. Close the door to the oven and let the bread rise until the dough hits the top of the loaf pans. Without opening the oven door, turn the oven to 350 and bake the bread until the top is golden brown and the bread is cooked through (about 25-30 minutes).
If you want a new and delicious specialty butter to spread on your bread, give this Whipped Orange Butter a try.
- 2 sticks butter, softened
- Zest of one orange
- Juice of half of one orange
- 1/2 t. vanilla
- Dash of salt
- 2-3 c. powdered sugar (or until butter is smooth and fluffy)
- With an electric mixer, beat the softened butter until smooth and fluffy. Add the orange juice, zest, vanilla, salt and powdered sugar to the butter. Beat the mixture together until light and fluffy. Serve over warm bread.