No-Knead Bean Bread

Baking bread on a windy and rainy morning is a very good thing.  The house gets warm, the smell of baking bread makes the whole house a wonderful place to be.

This recipe was shared with me by Chris, one of my bread baking students. This is from the Baking with Beans cookbook. A simple and easy dough to work with especially if you have never baked bread.  I encourage everyone to try this recipe, the beads give this bread added protein, because of the slow rise it has a wonderful texture.  Chewy, crispy crust (even after sitting for two days) it is great for those who need 'more' substance in their toast or sandwich -  I find it keeps me full longer.

Go ahead - be brave - impress your family and friends with your baking skills.

Thank you Mom for reminding me to never give up......

No-Knead Bean Bread

The ingredients you will need.

Beans and water blended and ready for the dry ingredients.

Flour, yeast and salt

Wet and dry ingredients combined, mix with a spoon.

The dough ready to be covered and left overnight.

24 hour later....bubbly .....ready to go.

Tea towel sprinkled with flour

Dough is folded and ready for the floured tea towel.

Cover and leave for another 2 hours.

Two hours later.....ready for the hot baking dish.

'Dumped' into the hot baking dish, oven heated to 450 degrees.

No- Knead Bean Bread hot and crispy straight from the oven.

No-Knead Bean Bread Recipe

1 cup canned white beans, drained and rinsed (half a 540ml/19 0z. can)

3 cups all purpose flour or half whole wheat, half white, plus more for dusting

1/2 teaspoon active dry yeast

1 teaspoon salt

(I used Romano Beans a I like the colour it gives to my bread)

Put the beans and 1/2 cup water into a food processor and puree until smooth.

In a large bowl, stir together the flour, yeast and salt until blended: the dough will be shaggy and sticky.  Cover the bowl with plastic wrap or a plate and let it rest on the counter for 18 to 24 hours at room temperature.

The dough is ready when the surface is showing lots of bubbles.

Flour the counter and place the dough on it; sprinkle with a little more flour and fold it over on itself once or twice, then shape into a ball.

Generously coat a cotton towel/dishcloth (smooth one as dough will stick to a terry cloth one) and dust with more flour. Fold the towel over the bread and let sit for another hour or two

While the bread is resting, preheat the over to 450 degrees. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) into the oven as it heats.

When the dough is ready, carefully remove the pot from the oven.  Slide your had under the towel and flip the dough into the pot; it may look like a mess, but that's okay. 

Cover and bake for 30 minutes, then remove the lid and bake another 10-15 minutes, until it's crusty and golden.

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