Kidney Bean Spelt Bread



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com





http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com


A spelt bread using a water roux-tangzhong starter, that is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

  • 300 g Spelt bread flour
  • 180 g Spelt wholegrain flour
  • 70 g Light brown sugar
  • 8 g Sea salt
  • 10 g Active dry yeast
  • 160 g Water Roux - Tangzhong Starter
  • 1 Large egg
  • 140 ml Lukewarm milk
  • 40 ml Olive oil
  • 150-200 g Cooked kidney beans, drained
  • Egg wash
  • 1-2 tbsp Oat bran
  1. In the bowl of your stand mixer, whisk together the spelt bread flour, spelt wholegrain flour, brown sugar, sea salt and dry yeast. Add in the starter, egg, milk, and olive oil.
  2. Mix with dough hook at slow speed for 3 minutes, then increase the speed to medium and stir until the dough is smooth and elastic.
  3. Turn out the dough on a lightly floured work surface and shape the dough into a ball. Grease the mixing bowl with a little olive oil. Return the dough into the bowl. Cover with a kitchen towel and proof for 45 minutes until doubled in size.
  4. Turn out the dough and roll it out into a rectangle. Spread the drained kidney beans over and roll it up. Place it, seam side down, into a large loaf pan lined with parchment paper. Cover and let rise again until double in bulk, approx. 45 minutes.
  5. Preheat the oven to 180C/350F. Brush the top with egg wash and sprinkle the top with oat bran. Cut a deep slash down the length of the dough. Bake in the middle rack of hot oven for 35 minutes until nicely golden brown.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

81 comments:

Akila 27/6/13 05:27

Wow I want the bread right now... Too inviting

[Reply]
Mich PieceofCake 27/6/13 05:50

What a lovely idea to include kidney beans into your loaf. I've always used beans in stews but certainly not in bread.

[Reply]
Peachy @ The Peach Kitchen 27/6/13 05:53

I've always admired your breads, Angie! They always look fresh, delicous and perfect!

[Reply]
Abbe@This is How I Cook 27/6/13 06:52

if there was such a thing as a bread inventor you would win the job in seconds flat!

[Reply]
Rosa's Yummy Yums 27/6/13 07:44

A fantastic bread! It is really a great idea to ass kidney beans to the mix.

Cheers,

Rosa

[Reply]
Koko 27/6/13 08:18

I love the science behind this recipe, very cool!!

[Reply]
Katerina 27/6/13 08:39

Very innovative to add kidney beans to the batter Angie!

[Reply]
Lenia 27/6/13 08:52

I think that you should write a book full of your delicious bread recipes!
Love it!!

[Reply]
Munatycooking 27/6/13 09:04

Lovely bread and a great idea! Another addition to my to bake list :)

[Reply]
eatgood4life.blogspot.com 27/6/13 09:55

You have the best bread recipes ever. I need to start making some bread of my own too :-)

[Reply]
Veronica Miller 27/6/13 10:14

Long lasting freshness sounds great to me, and I love the addition of beans. It's a whole meal in itself! All you need is a salad. :)

[Reply]
Emma @ Fork and Good 27/6/13 10:16

Never in a million years would I of ever thought to pop kidney beans into a loaf of bread, but it works and I want some! Another great loaf, made my belly rumble!

[Reply]
My Little Space 27/6/13 11:05

Howdy Angie! Oh wow....can't stop staring at the bread. I think I need to make one as well. hehe.... Hope you're having a wonderful day dear. ((hugs))
Kristy

[Reply]
Jasna Varcakovic 27/6/13 11:06

I've seen red kidney beans in many savoury and sweet dishes, but not in bread yet..I've heard it's toxic as raw plant. You're becoming the master of breads!!!

[Reply]
thecompletecookbook 27/6/13 11:17

You are so adventurous with your bread baking Angie.
Another perfect loaf.
:-) Mandy xo

[Reply]
Lite Home Bake 27/6/13 11:46

Wow, beautiful loaf as always!

[Reply]
GourmetGetaways 27/6/13 12:10

WOW! You are just so clever!!
I have never heard of breadmaking using this technique. The kidney beans look awesome in the loaf too :)

[Reply]
Vicki Bensinger 27/6/13 12:34

I love all your bread recipes. They're always so unique. How do you come up with so many unique combinations.

[Reply]
Man Ridwan 27/6/13 12:59

the kidney beans in this bread looks beautiful and Wow as always, you are great baker, Angie :)

[Reply]
Guru Uru 27/6/13 13:10

What a lovely bread my friend, I love the idea of spelt flour!

Cheers
CCU

[Reply]
Alida 27/6/13 13:42

Mmm... I can almost smell this beautiful bread! I'd love to have this now, it's just about lunchtime :-)

[Reply]
Monica 27/6/13 13:57

Look at that split in the middle of the loaf! And the idea of kidney beans, which I'm a fan of. Do you have a bread shop? You need to open one...

[Reply]
Beth 27/6/13 14:00

I have never seen as many bread recipes anywhere as I've seen on your blog! This is yet another unique and healthy variation.

[Reply]
Ilke 27/6/13 15:10

Thanks for another great spelt bread recipe. We got hooked on your other one quickly. We love how earthy its flavor is. Will be trying this one next.

[Reply]
Ann Low 27/6/13 15:47

This bread looks so good with kidney bean. I also want to try to use kidney bean in my bakes :D

[Reply]
Mr. & Mrs. P 27/6/13 17:34

That loaf is beautiful!!!! Looks so fluffy and delicious!!! Thanks for sharing

[Reply]
Tricia @ Saving room for dessert 27/6/13 19:23

Another beautifully creative recipe Angie - love the addition of kidney beans - yum! I bet that is awesome! Hope you are well.

[Reply]
Anne ~ Uni Homemaker 27/6/13 19:58

How interesting and so creative to use kidney beans in bread. Love this idea Angie!

[Reply]
Priya Suresh 27/6/13 21:03

Such a beautiful bread, love the addition of rajma beans, incredible bake.

[Reply]
Cheap Ethnic Eatz 27/6/13 21:15

Another amazing bread Angie. Never hear of starch gelatinization. Great way to sneak in some protein too with the beans.

[Reply]
Pam 27/6/13 22:34

You need to make a bread cookbook. Seriously!!

[Reply]
Viviane Bauquet Farre 27/6/13 22:35

What a delicious and healthy bread! Kudos, Angie!

[Reply]
Debra Eliotseats 27/6/13 22:47

Your recipes are just so inventive!

[Reply]
Kiersten @ Oh My Veggies 27/6/13 23:58

Kidney beans in bread! That is such a cool idea.

[Reply]
Liz Berg 28/6/13 00:10

Your breads always look incredible! Perfect rise, perfect crumb, lovely crust. Another winner, Angie!

[Reply]
Geni 28/6/13 00:33

I have never imagine kidney beans in a bread and yet you make it look drool worthy Angie.

[Reply]
sweetcarolinescooking.com 28/6/13 01:26

Sounds fabulous! I'm with everyone else--I would have never thought to put kidney beans in a bread recipe, and look how well it worked!

[Reply]
Veena Theagarajan 28/6/13 01:36

bread looks so so soft and healthy

[Reply]
Tze @ Awayofmind 28/6/13 02:25

The loaf is beautiful with the kidney beans, love the nice clicks too!

[Reply]
twodogsinthekitchen 28/6/13 02:28

How do you come up with these recipes? You simply amaze me! Love the protein here :)

[Reply]
Gloria Baker 28/6/13 05:38

I think.I say this before Angie I always find your breads absolutely amazing and beautiful I love to make bread too!:)

[Reply]
Oksana 28/6/13 06:10

Angie, your breads look artisan! So wholesome, healthy and looks absolutely amazing!

[Reply]
Nilu A 28/6/13 06:57

Very creative of you to add kidney beans in bread.. This bread looks soo good and nutritious Angie.. Loved it :-)

[Reply]
Ivy 28/6/13 08:36

Angie, you have such great ideas to make bread! Healthy and delicious!

[Reply]
Sonia ~ Nasi Lemak Lover 28/6/13 08:52

Never add bean in bread before , this sound like a good idea.

[Reply]
the food dude 28/6/13 14:21

Looks delicious! Great photos too!

[Reply]
Barbara 28/6/13 15:21

You are hands down the queen of bread-making, Angie. Who would have thought to add kidney beans to bread? Interesting AND healthy!

[Reply]
Jean | Delightful Repast 28/6/13 15:35

Kidney beans in bread? Why not! I love kidney beans, I love bread - never thought to combine them in a loaf!

[Reply]
Georgia | The Comfort of Cooking 28/6/13 18:55

You always make the most beautiful breads, Angie! This looks incredible.

[Reply]
Chris Scheuer 28/6/13 19:44

Wow, now this looks really intriguing! And yummy!

[Reply]
Anne Regalado 29/6/13 03:16

Oh Angie , such a GORGEOUS loaf ! The kidney beans sure adds a delicious texture :)

[Reply]
mjskit 29/6/13 04:54

I've never seen a starter made like this. Very interesting. When I saw the name of this bread I was sure the bean would be made into a paste. Love the way you folded it into the dough, keeping the beans intact. Beautiful loaf of bread! The last two quotes are sadly very true. :)

[Reply]
Esther Lau 29/6/13 11:07

Angie,you really a bread expert!!! :)

[Reply]
Violeta Pasat 29/6/13 12:40

Angie,you are killing me slowly with your wonderful breads :)soon I'll become "bread addicted",heheheh!
This loaf has a beautiful golden color and a crisp crust,I love it!
cheers,
violeta

[Reply]
Kalyan P 29/6/13 16:17

looks delicious...just mouthwatering!

[Reply]
Jennifer Kendall 29/6/13 17:00

your bread is beautiful!! you are so talented Angie!

[Reply]
Elisabeth Foodandthrift 29/6/13 17:19

Wow! As much as I love kidney beans...never in my wildest dream would I imagine them combined in bread...awesome...genius, and so delicious!

[Reply]
kitchen flavours 29/6/13 18:06

This is one gorgeous loaf! I love all your breads!

[Reply]
Amanda 29/6/13 19:11

oh cool! i've always had red bean bread (dim sum), but i've never thought of using kidney beans. cool idea!

[Reply]
Kiran @ KiranTarun.com 29/6/13 23:15

Wow! What a great original idea of using kidney beans here!! This is a protein-rich loaf :)

[Reply]
Rosita Vargas 30/6/13 00:07

Delicioso pan Angie como siempre el mejor pan adoro hacer pan también me encanta,saludos y abrazos.

[Reply]
Kathy 30/6/13 13:26

Angie, Such an interesting bread. I am so intrigued with the whole process…starting with the starter and ending with the kidney beans. It looks so moist and delicious…bookmarking this one!

[Reply]
What's Baking?? 30/6/13 15:33

You never fail to tempt me with your breads. This is simply wonderful.

[Reply]
Von 30/6/13 16:30

I love how bread can incorporate so many ingredients, especially healthy ones- I usually like to put a bit of chia seeds in mine to make it a little healthier (because I don't really like them in anything else) only because you don't really notice them haha.....I love the idea of putting kidney beans in bread!! I've never actually had kidney beans before haha.....is the texture sort of like chickpeas?

[Reply]
lena 30/6/13 18:13

i really love looking at your breads ..they are all so gorgeous and tangzhong! texture must be fabulous!

[Reply]
Patty Price 30/6/13 23:33

This is an interesting bread Angie- kidney beans (wow!) and spelt flour-one of my favorites too ;-)

[Reply]
Hannah 1/7/13 19:00

I've seen bean flours and bean purees used in bread dough before, but never whole beans. This is such an awesome idea, I don't know why it hasn't come up sooner! There are so many possibilities by switching up the type of bean, too... I've just gotta try it.

[Reply]
Paula @ Vintage Kitchen Notes 2/7/13 04:41

Oh, you reminded me that I had wanted to try the tangzhong starter in a bread forever! I´m so intrigued by it. And the look of this bread is exactly what i like to make for myself. Love the whole beans Angie!

[Reply]
Blog do Chocolate 2/7/13 11:24

Angie,

You are a pure professional bread-maker, I must say !
I love this one, so fantastic and with a beautiful colour ! :)

Cheers

Isabel

[Reply]
Cass @foodmyfriend 3/7/13 12:12

How versatile are red kidney beans?! I made a yummy dinner with them tonight :) Your bread looks amazing - as usual. Slop some butter on that and I would be all over it!

[Reply]
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. 3/7/13 20:30

I'm so glad you showed a picture of the interior of the loaf so we could see the little beans -- how great is that? I love the idea of a legume loaf; so inventive!

[Reply]
Gwen 4/7/13 20:12

Fabulous bread recipe!!! Sharing and making ;)

[Reply]
Stephanie @ henry happened 6/7/13 13:44

I've never heard of beans bread, but I can't see why it wouldn't be absolutely delicious! What do you pair it with?

[Reply]
SavoringTime in the Kitchen 7/7/13 16:23

What a wonderful idea to get more protein into the bread! Love kidney beans too :) Sorry, I'm fallen behind here - busy summer!

[Reply]
Terra 8/7/13 06:11

What a hearty bread! Since I am not a huge eater of meat, the protein added to your bread would be perfect to me! Yum, Hugs, Terra

[Reply]
dentistvschef 9/7/13 15:55

i love taizong starter for making buns, but i think the soft bread texture cost me a lot.
Kneading bread with taizong starter is kinda hard for me Angie

[Reply]
easyfoodsmith 13/7/13 15:35

Beans in bread!? How brilliant is that!

[Reply]
Yvonne @ bitter baker 23/7/13 18:33

Mmm, this looks delicious! I love seeing bread recipes incorporating ingredients I never thought of putting in bread - like kidney beans! Sure does look delicious. And makes it a protein-loaded loaf as well, can't be much better than that! :)

[Reply]
Pola M 25/7/13 05:26

Never thought of using beans in bread!

[Reply]
Ann Jones 14/10/13 02:28

I have never tried making bread with kidney beans. I love this idea and your bread is beautiful :)

[Reply]


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