Multigrain Black Bean Bread

by Rod
(Dallas, TX )

My goal was to create a nutritionally dense, moist bread. These ingredients (and procedures) are the best compromise to create this type of bread. The open-ended bread pan works so well that I never use anything else - I call it my "BC Baker" (bread channel baker).

This dense, yeast bread has a slight quick bread texture. Therefore, I usually slice any remaining loaf before storing it in the refrigerator. For another great flavor, add 1/2 cup dried chives to the dough during the second kneading.

You might enjoy some Pumpkin Seed Cilantro Pesto with this bread. Or try the Gourmet Turmeric Sauce as a topping or sandwich spread.

Ingredients:

1 16-oz pkg Hodgson Mill 9-Grain Bread Mix
1/2 cup Teff flour
Mix well and set aside 1/2 cup for Proof.

1 tbsp wheat gluten
1/3 cup Scottish oatmeal
3/4 cup dried black bean flakes
1/4 cup hulled sesame seeds
3/4 tsp salt
3/4 cup bread flour (add during first kneading)
1/2 cup bread flour (for second kneading and to coat cookie sheet)

Proof: (20 min.)

1 2/3 cups warm water
2 1/2 tsp active dry yeast
3 tbsp honey or molasses
1/2 cup flour mixture (Bread Mix + Teff flour)
2 tbsp extra virgin olive oil

Directions:

In a large bowl, combine Bread Mix and Teff flour; set aside 1/2 cup for proof.

In a small bowl, create a proof by combining warm water, yeast, honey and 1/2 cup of Teff flour mixture. Stir well, cover and allow to set 20 min. in a warm place.


In the large bowl, continue adding wheat gluten, oatmeal, black bean flakes, sesame seeds and salt. Mix well, then cover and set aside.

When the yeast mixture has set, add olive oil, stir, then pour into bread mixture. Mix well, then knead 5 min. with a large wooden spoon. Cover bowl and allow dough to rest 15 min. while the coarse ingredients absorb moisture. Then continue kneading dough with the spoon, slowly adding 3/4 cup bread flour. Cover bowl and allow dough to rise in a warm place for 30 min.

Lightly oil a cookie sheet, then sprinkle it with bread flour for use after the dough’s second kneading. Tap sheet to remove excess flour.

When the dough has risen 30 min., sprinkle flour onto a flat surface, remove dough from bowl and knead 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface. Add remaining flour as needed.

Form dough into a roll with more height than width, then place on the cookie sheet (or use an open-ended bread pan - this helps reduce moisture during baking). Cover with plastic wrap or a damp cloth and allow to rise 1 hour in a warm place.

15 min. before baking, turn on oven to 350 degrees. Then, remove cover from dough and bake for 45 min. Serve while warm, then slice and refrigerate any remaining bread.