Pinto Bean Protein Sandwich Bread (dairy, nut, soy free)

• 2 cups cooked pinto beans

• 2 cups warm bean water (that was used to cook the beans)

• 3 tablespoons honey, brown sugar, or real maple syrup

• 4 tablespoons neutral flavored vegetable oil

• 1 tablespoon sea salt

• 1 tablespoon instant dry yeast

• 6 cups preferred bread flour

Prepare 1 cup or 1/2 lb dried pinto beans to be cooked by your package directions - if you’re using an Instant Pot, you can add them rinsed and unsoaked to your pressure cooker bowl along with 3 cups water and a dash of sea salt, and cook them on high pressure for 45 minutes before allowing to naturally pressure release.

Strain your cooked beans from the cooking water. If the cooking water doesn’t quite come to 2 cups, add warm water to the bean water. Add the sweetener and yeast to the 110°F bean water and whisk together until the mixture has a good froth on the top. Set aside.

Use a food processor or blender to purée your cooked pinto beans. Turn them into your largest mixing bowl or stand mixer bowl. Add your flour, salt, and oil, and mix together until they combine. Add your yeast, honey, and bean water mixture to the bowl, and knead thoroughly together to combine into a dough.

Place your covered bowl in a warm spot (you may need a heating pad if you’re a northerner like me), and allow to rise until crowning the bowl, 1-3 hours.

Remove the dough from the bowl onto a floured work surface, and shape into loaves - I get three 2lb sandwich loaves from this recipe. Cover and return to your warm spot while the dough rises, 1-2 hours.

Preheat oven to 450°F. Score each loaf, and bake on the high rack for 25-30 minutes, until the top is golden brown and the loaf sounds hollow when you thump the crust.

Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie