Gluten-Free High Protein Bean Bread
photo by Mia in Germany
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Yields:
-
1 loaf
- Serves:
- 1
ingredients
- 591.47 ml gluten free bread mix (not self-raising)
- 226.79 g kidney bean, cooked, drained
- 236.59 ml lukewarm water
- 29.58 ml active dry yeast
- 4.92 ml honey
- 4.92 ml salt
- 44.37 ml olive oil
- 2.46 ml baking soda
- 1 scoop whey, or
- 1 scoop soy protein
- 59.14 ml sunflower seeds
- 59.14 ml flax seed
- 29.57 ml sesame seeds
directions
- In a mixer bowl, combine bread mix, salt and baking soda with a wire whisk.
- Make a well in the center, put the yeast and honey into the well and slowly stir in some of the lukewarm water to just dissolve the yeast.
- Let rest while you place the beans, olive oil, protein powder and 1/2 cup of the lukewarm water. Process until the beans are pureed, maybe add a little more water. The mixture should be smooth and creamy.
- Dump bean puree and seeds into the flour with the starting yeast and quickly mix.
- The dough should have batter consistency, just too wet to make a kneadable dough but not so wet that it is runny. It should be sticky to the touch.
- Knead the dough / batter for 10 minutes, scraping down the hooks every now and then.
- Cover with foil and a towel and let rise in a warm place for one hour.
- Punch the dough down (it should have doubled by now) and let again rise for 30 minutes.
- Pour batter into well greased 4 x 9'' loaf pan, smooth with a wet spoon and let rise for another 30 minutes.
- Preheat oven to 350 degrees and bake the bread for about 30-40 minutes.
- After 30 minutes test if a toothpick inserted into the middle of the bread comes out clean.
- Remove bread from pan immediately when done and let cool on a wire rack.
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