Buttermilk Black Bean Bread

Once in a while, I bring in some fresh bread to share at work. I send an email out to my unit to let them know it’s available on the snack table. The only problem is that the majority of my team works remotely. Little did I know that they feel slighted by my announcements since they can’t very well eat bread via email.

On a recent visit to campus by a few of my remote teammates, I came to my office to find this note attached to my computer screen…

note

So, I made this batch for them – Buttermilk Black Bean bread – an original recipe…

big-shot
AttachedImage
p.s. Got this note from my co-worker, Erin… “Just wanted to say thanks for the bread last week. My girls enjoyed it, too. This picture is more, more more!”
Print

Buttermilk Black Bean Bread

When some of my remote co-workers came to town recently, I brought in some Buttermilk Black Bean Bread to share. A fine group of people...

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 3 loaves
Author Mark Oppenneer

Ingredients

  • 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
  • cup warm water about 110 degrees
  • ¼ cup brown rice
  • ¼ cup quinoa
  • ¼ cup amaranth
  • ¼ cup bulgar wheat
  • ¼ cup sorghum
  • ¼ cup teff
  • 1 can organic black beans
  • 1 cup buttermilk
  • ½ cup grated Parmesan cheese
  • 1 teaspoon finely minced garlic
  • 2 teaspoons salt
  • ¼ cup raw agave
  • ¼ cup olive oil
  • 2 cups sprouted whole wheat flour
  • 4-5 cups unbleached flour
  • additional olive oil

Instructions

  1. In a large bowl, stir yeast into water to soften.
  2. Grind brown rice, quinoa, amaranth, bulgar wheat, sorghum, and teff - add to yeast.
  3. Add black beans, buttermilk, parmesan, garlic, salt, agave, olive oil, and whole wheat flour.
  4. Beat vigorously for two minutes.
  5. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  6. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  7. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  8. Turn the dough out onto a lightly oiled work surface.
  9. Shape the dough (makes great sandwich bread in a loaf pan, dinner rolls in a muffin tin, or a nice round loaf cooked on a baking stone or baking sheet). Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  10. About 10 minutes before baking, preheat oven to 375 degrees.
  11. Just before baking, cut slits across the top of your loaf about ¼-inch deep.
  12. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
  13. Immediately remove bread from pans or baking sheet and cool on a rack.

 

Leave a Reply