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Velvety Bean Bread
It is not the first time that I insert “strange” ingredients to my dough, but I think this is the first time I use white beans. When I think about it, beans are perfect for bread – it contains a big amount of water which gives the crumb its “velvety” feelings and add protein to bread which is always good.
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Dough
2 tsp active dry yeast 250 g lukewarm water 200 g drained cooked or canned white beans, room temp (I used 300 g) 130 g whole wheat flour 1 TBsp olive oil 1.5 tsp salt ± 320 g bread flour (more or less depending on the moisture in the beans)
Process beans until smooth with the water, transfer to a large bowl or stand mixer. Add all ingredients and knead in with a dough hook, for about 10 minutes, until smooth.
Place dough in a bowl, cover, and let rise for 3 hours, or until almost doubled in volume.
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Shape
Shape into one big loaf and put it in a pan. Cover with lightly greased plastic and let the dough rise. Check at 1 hour and continue to proof if needed.
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Bake
Preheat oven to 200ºC, have a spray bottle or small cup of water ready for steam. Slash each loaf lengthwise, place in oven and bake for 5 minutes, adding steam at the start of the baking. Bake for 15 minutes, then reduce heat to 180ºC and bake for 25 minutes until rich brown with a matte finish. Turn the loaf out and check for doneness. Finish cooling on a wire rack before slicing.
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