Home > Whole Grain Breads > Multigrain Black Bean Bread
by Rod
(Dallas, TX )
Recipe revised: 4/12/2012
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.
Multigrain Black Bean Bread
Ingredients:
1 16-oz pkg Hodgson Mill 9-Grain Bread Mix
1/2 cup bread flour (or whole wheat or Teff flour)
3/4 cup dried black bean flakes
1/4 cup hulled sesame seeds
1/2 tsp salt
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 oat bran
3/4 cup bread flour
2 tbsp extra virgin olive oil
Directions:
In a small bowl, create a proof by combining warm water, yeast, honey and oat bran. Stir well, then add bread flour and stir to combine. Cover and allow to set 20 min. in a warm place.
In a large bowl, combine Bread Mix, Teff flour, black bean flakes, sesame seeds and salt. Make a well, then cover and set aside.
When the yeast mixture has set 20 min., 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 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 – final dough will be dense and slightly moist.
Form dough into a roll with more height than width, then place on cookie sheet (or use an open-ended or long bread pan to help 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 remaining bread in a covered container.
Comments for Multigrain Black Bean Bread
Dec 15, 2010
Using malted grains
by: DA
I make beer and would like to make bread with the grains I use to flavor my brew. Any suggestions?
Nov 15, 2010
what about….?
by: Shelley
If someone prefers to make the bread from scratch would 2 C. of mixed grain flour be ok to substitute for the Hodgson Bread mix? Any other ideas? I tend to keep a lot of Whole grains on hand, rather than packaged, so I want to use what I already have, but would love to make this bread. Let me know what you think.
Jan 24, 2010
Additional notes
by: Rod (Dallas)
I’ve settled into a routine of consuming this bread almost daily. The recipe is satisfactory to me, but seems very adaptable to modification, especially by those who know how to make bread (e.g., more salt, gluten to decrease density, more black bean flakes, etc.). Once refrigerated, the slices are warmed in a toaster before serving.
The Black Bean Bread and “Gold” Mayo taste so good together that I have to guard against consuming too much of the Mayo. Likewise, the Pesto is a good complement to the bread. Apparently, the chopped pumpkin seeds absorb the moisture in this pesto, so I add extra olive oil to a portion just before serving it.
Jan 23, 2010
Thank you for the recipe!
by: Cathy (breadexperience)
Rod! Thank you so much for submitting your recipe for Multigrain Black Bean Bread and for providing your edits as you perfect this bread.
I look forward to making and enjoying this healthy bread.
Happy Baking!
Cathy
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