Mattoni's Cooking Blog

A veg*n cooking blog with photos, recipes, hints, secrets, and street cred. Get with it, sucka.

September 05, 2006

Sandwich bread (beany version)

Using mashed beans in bread might seem unusual but I have found it to work quite well as a way to get protein into a food that's already high in iron and fiber. This is quite a benefit. Adding bran takes out some of the heft, while adding even more fiber. What started out a a simple recipe using beans, yeast, flour and milk has grown to accomodate a number of extra ingredients. This recipe is my favorite so far and really shows the versatility of a bean mash and flour base.

There is a lot of sitting time when it comes to this recipe, too, so don't be afraid to schedule a few things for the day or you might be sitting around for hours with nothing to do.

1 cup soybeans, cooked
4 cups all-purpose flour
1 cup whole wheat flour
1 cup wheat bran
1 cup rolled oats
2 cups milk
1 1/2 Tablespoons molasses
2 packages yeast
1 cup water
1/4 cup warm water
1 teaspoon salt


Blend up the beans with an equal amount of water (1 cup).

Dissolve the yeast in 1/4 cup of warm water. This should take around 10 minutes.

Sift together the all-purpose flour, rolled oats and wheat bran in a large bowl.

Once the yeast has dissolved, add it, the bean mash and milk to the bowl and mix well. The consistency should be a little sticky yet. Add the whole wheat flour until you get a soft dough.

Knead the dough for 5-8 minutes and let it rest in the bowl, covered in a warm spot.















Let the dough rest and expand for at least an hour.















Punch the dough down and separate it into two loaves. Let these sit for an additional 45 minutes.















After all this waiting, you can put the loaves into a 350 degree oven for about 50 minutes. I drizzles molasses on top, to give them a marbled look.















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