Black bean raisin bread
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dried black beans |
| 1 | cup | Raisins |
| 1 | teaspoon | Granulated sugar |
| ¼ | cup | Warm water |
| 1 | pack | Active dry yeast (or 1 tbsp) |
| ¼ | cup | Fancy molasses |
| 2 | tablespoons | Vegetable oil |
| 2 | teaspoons | Salt |
| 3 | cups | Whole wheat flour |
| 4 | cups | All purpose flour |
| 1 | Egg | |
| 1 | tablespoon | Water |
Directions
In large saucepan, bring beans and 8 cups cold water to boil. Reduce heat to medium low, simmer, covered, for about 1 hour or until tender. Drain, reserving cooking water. Puree black beans. Combine raisins with ½ cup of the hot bean water. Dissolve sugar in warm water;sprinkle with yeast and let stand for 10 minutes or until frothy. In bowl, whisk together 1-½ cups of the reserved bean water, molasses,oil, undrained raisins, salt, beans and yeast mixture. Using electric mixer, beat in whole wheat flour; beat for 2 minutes. Gradually stir in enough of the all purpose flour to make firm, slightly sticky dough. Turn out onto floured surface and knead, adding flour as needed, for 10-12 minutes, or until smooth and elastic. Place in greased bowl,turning to grease all over. Cover and let rise for 1-½ to 2 hours. Punch down. Cut into thirds; shape into round loaves. Place on greased baking sheets; cover and let rise for 45 minutes. Beat together egg and water; brush over loaves. Bake in 375 F oven for 45-50 minutes or until loaves sound hollow when tapped. Let cool on racks. Makes 3 loaves.
Origin: Canadian Living, November 1991. Shared by: Sharon Stevens.