Best 3 Power Packed Bean Bread Recipes

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Indulge in the delectable Power-Packed Bean Bread, a symphony of flavors and textures that will tantalize your taste buds. This extraordinary bread is not just a culinary delight; it's a nutritional powerhouse, brimming with the goodness of beans, oats, and flaxseeds. Dive into the medley of hearty recipes featured in this article, each offering a unique twist on this wholesome bread. From the classic Bean Bread that showcases the earthy flavors of beans to the hearty Bean Bread with Oats and Flaxseeds that boasts a nutty crunch, these recipes cater to every palate. Unleash your inner baker and embark on a journey of taste and well-being with the Power-Packed Bean Bread.

Check out the recipes below so you can choose the best recipe for yourself!

POWER-PACKED BEAN BREAD



Power-Packed Bean Bread image

Puréed navy beans add protein and fibre to a carbohydrate-rich loaf that's not only delicious for sandwiches, toast and French toast but is the basis of our focaccia and pizza recipes. By Canadian Living Test Kitchen. Include bread-machine instructions and Foccasia bread, too. Enjoy.Prep- and cooking time does not include, rise time.

Provided by Benthe Danish

Categories     Yeast Breads

Time 55m

Yield 12 slices, 6 serving(s)

Number Of Ingredients 11

1 tablespoon granulated sugar
1 cup warm water, 250 ml
2 teaspoons active dry yeast, 10 ml
1 cup navy beans, cooked or 1 cup navy beans, canned, drained and rinsed, 250 ml
2 tablespoons vegetable oil, 25 ml
2 1/4 cups all-purpose flour, approx. 550 ml
1 cup whole wheat flour, 250 ml
1 1/2 teaspoons salt
1 tablespoon cornmeal
2 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Bean Bread Dough:
  • In large bowl, dissolve sugar in water; sprinkle yeast over top.
  • Let stand for about 10 minutes or until frothy.
  • Meanwhile, in food processor, purée beans and oil until smooth; add to yeast mixture.
  • Using wooden spoon, vigorously beat in 1 cup (250 ml) of the all-purpose flour, the whole wheat flour and salt for 1 minute or until sticky dough forms.
  • Gradually stir in enough of the remaining flour to make stiff dough.
  • Turn out onto lightly floured surface.
  • Knead for about 8 minutes or until smooth, elastic and stiff, adding up to 1/4 cup, 50 ml more flour if necessary to keep from sticking.
  • Form into ball and place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm, draft-free place for 1 to 1-1/2 hours or until doubled in bulk.
  • Punch down dough and turn out onto lightly floured surface; gently pull into 11 - x 8-inch (28 x 20 cm) rectangle.
  • Starting at 1 narrow end, roll up into tight cylinder; pinch along seam to smooth and seal.
  • Place, seam side down, in greased 8- x 4-inch (1.5 L) loaf pan.
  • Cover and let rise for about 1 hour or until doubled in bulk.
  • Brush top with milk.
  • Bake in 400°F (200°C) oven for about 30 minutes or until golden and bottom sounds hollow when tapped.
  • Remove from pan; let cool on rack.
  • Power-Packed Bread Machine Bean Bread: In order,
  • place in pan puréed bean mixture, water, sugar, salt, 2-1/2 cups all-purpose flour and the whole wheat flour.
  • Sprinkle with 2 tsp quick-rising active dry yeast, making sure yeast does not touch liquid.
  • According to manufacturer's instructions, choose cycle for basic bread, regular crust.
  • Let baked loaf cool completely on rack.
  • Makes 1 loaf, or 12 slices.
  • Foccasia Bread:.
  • Make our tasty Bean Bread Dough to shape into flatbread for sandwiches or appetizers, or to accompany your favorite Italian meal.
  • After first rise of dough, cut into 4 equal portions.
  • Roll out each into 1/2-inch (1 cm) thick circle.
  • Sprinkle cornmeal evenly over large rimmed baking sheet; place dough on top.
  • Cover with towel; let rise in warm draft-free place for 30 minutes or until doubled in bulk.
  • Brush with oil; press fingers into top to make dimpled effect.
  • Sprinkle with salt and pepper.
  • Bake in bottom of 400°F (200°C) oven for about 20 minutes or until golden and bottoms sound hollow when tapped.
  • Servings : 4.

Nutrition Facts : Calories 377.4, Fat 10.2, SaturatedFat 1.4, Sodium 657.2, Carbohydrate 61.8, Fiber 7.3, Sugar 2.4, Protein 10.7

COWBOY BAKED BEANS RECIPE



Cowboy Baked Beans Recipe image

If you have a BBQ coming up you have to have to try these beans! They are so good and will fill you right up!

Provided by Kristen Hills

Categories     Side Dish

Time 25m

Number Of Ingredients 9

1 pound ground beef
1 onion (chopped)
¾ pound bacon ((cooked and crumbled))
40 ounces pork and beans (2 (20 ounce cans))
16 ounces kidney beans ((drain well))
1 cup ketchup
½ cup brown sugar
2 Tablespoons liquid smoke
salt, to taste

Steps:

  • Brown meat and saute onion together on medium high heat in a frying pan.
  • After the ground beef is cooked through, drain the grease well.
  • In another pan cook bacon and crumble into small pieces and add to the meat and onion mixture.
  • Stir in the remaining ingredients into the large pan and simmer for 10 minutes.

Nutrition Facts : Calories 773 kcal, Carbohydrate 64 g, Protein 25 g, Fat 48 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 85 mg, Sodium 974 mg, Fiber 12 g, Sugar 21 g, ServingSize 1 serving

PINTO BEAN BREAD



Pinto Bean Bread image

Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense.

Provided by wildheart

Categories     Yeast Breads

Time 3h15m

Yield 32 slices

Number Of Ingredients 7

2 cups lukewarm milk
2 packages yeast
2 cups pinto beans, mashed
2 tablespoons sugar
2 teaspoons salt
2 tablespoons shortening, melted
5 -6 cups flour

Steps:

  • Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
  • Stir in the yeast and wait for it to bubble.
  • If it has not bubbled in 5 minutes, get new yeast.
  • Stir in 5-6 cups flour, to make a kneadable dough.
  • Knead 5-10 minutes, until satiny.
  • Place in a greased bowl, turning to grease dough.
  • Cover loosely with a clean damp cloth and let rise till double.
  • Punch down; let rise again.
  • Punch down; shape into 2 loaves.
  • Place in greased loaf pans.
  • Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.

Tips:

  • Soak the beans overnight: This will help to soften the beans and make them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a variety of beans: This will give your bread a more complex flavor and texture. Some good options include black beans, pinto beans, kidney beans, and chickpeas.
  • Don't overmix the batter: Overmixing will make the bread tough. Mix just until the ingredients are combined.
  • Bake the bread at a high temperature: This will help to create a crispy crust and a fluffy interior.
  • Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.

Conclusion:

Bean bread is a delicious and nutritious way to enjoy beans. It's a good source of fiber, protein, and vitamins and minerals. Bean bread can be enjoyed on its own, or it can be used to make sandwiches, wraps, and other dishes. If you're looking for a healthy and satisfying bread recipe, bean bread is a great option.

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