The Most Affordable, Versatile, Protein & Fiber Loaded Bread Dough (dairy, egg, soy, nut, seed free)

• 3 cups bread flour

• 2 cups quick oats

• 1 15oz can cannellini beans, undrained

• 1 1/2 cup "tap hot" water (around 110°)

• 1 tablespoon instant yeast

• 2 tablespoons brown sugar

• 3 tablespoons olive oil

• 1 1/2 tablespoons sea salt

In a liquid measure, whisk the instant yeast and brown sugar into the hot water. If the yeast is active, it'll start to bubble and foam. Set aside.

In the bowl of a food processor, put the cannellini beans and bean liquid, olive oil, and salt, and process on high speed to puree the beans, stopping to scrape the sides of the bowl as needed. Add the quick oats to the bowl, and process until the oats break down a bit and the mix turns into a thick batter.

Add the contents of the food processor, the contents of the liquid measure, and the bread flour to a large mixing bowl, or the bowl of a stand mixer. With gloved hands, or a dough hook, bring the ingredients together and knead them into a dough that'll be pretty wet and "raggy" to start... it takes some time for both the harder wheat in the bread flour, and the oats to absorb the water in the dough and activate the gluten. Cover the bowl, and place it in a warm spot to proof/rise until it fills the bowl. A heating pad on low works well in a pinch. The first rising period usually takes 1-3 hours, depending on the yeast, and the temperature and humidity conditions.

My family prefers this as large flatbread, so I separate the dough into 16 portions. But this dough can also make two sandwich loaves or French loaves, or can be shaped into 16 hamburger or hot dog buns. If you'll be baking the dough, knead and shape the dough on a flour-coated surface (this will firm up the damp dough), and place it in a dough pan or on a parchment-lined baking sheet. Cover, and allow to rise until the dough has doubled in size one more time while the oven preheats to 450°.

Carefully score the top of the loaves with a sharp knife, making sure not to punch them down any while you do, and bake the loaves for 30-35 minutes, or until they're golden brown on top and sound hollow when you thump them. The buns don't need to be scored, and should bake for around 15-20 minutes.

If you're making flatbread, roll each dough ball into a flat circle, as thin as you can without tearing the dough. Cook the dough on a dry, hot skillet or griddle for about six minutes per side, until the contact points are dark brown but not burnt. Cover the freshly cooked loaves with a towel to keep them moist as you grill up the batch.

Once the loaves or buns cool completely, store them wrapped in plastic, in the refrigerator.

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