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Name: Black Bean Raisin Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3
Cuisine: American
Ingredients: 1 c Raisins; 3 c Whole wheat flour; 4 c All purpose flour; 1 Egg; 1/4 c Fancy molasses; 2 tb Vegetable oil; 1 1/2 c Dried black beans; 1 pk Active dry yeast; 1 tb Water; 1/4 c Warm water; 1 ts Granulated sugar; 2 ts Salt

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INGREDIENTS

1 c Raisins
3 c Whole wheat flour
4 c All purpose flour
1 Egg
1/4 c Fancy molasses
2 tb Vegetable oil
1 1/2 c Dried black beans
1 pk Active dry yeast
1 tb Water
1/4 c Warm water
1 ts Granulated sugar
2 ts Salt

Servings

INSTRUCTIONS

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 1/2 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 1-1/2 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 1-1/2 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.

NOTES

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Black Bean Raisin Bread

1 c Raisins
3 c Whole wheat flour
4 c All purpose flour
1 Egg
1/4 c Fancy molasses
2 tb Vegetable oil
1 1/2 c Dried black beans
1 pk Active dry yeast
1 tb Water
1/4 c Warm water
1 ts Granulated sugar
2 ts Salt

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 1/2 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 1-1/2  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  1-1/2 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.

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Nutrition

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Serving Size: 1 Serving (564g)
Recipe Makes: 3

Calories: 1639
Calories from Fat: 117 (7%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 3.9g
Cholesterol 70.5mg		22 %
Sodium 55.9mg		2 %
Potassium 2277.5mg		60 %
Total Carbohydrate 345.8g		102 %
	Dietary Fiber 34.5g	138 %
	Sugars, other 311.3g
Protein 50.3g		72 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1639

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