As promised in my previous post, 4 Ingredient *No Knead* Bread. I tried a similar (almost just as easy) recipe that added pureed white beans and 2 cups of whole wheat flour. It bumped up the nutrition and the flavor, I LOVE it! This will definitely be a new staple recipe for me. This combination also makes this bread a source of complete protein, great for vegetarians!
… sadly, this time I didn’t get a house filled with delicious fresh bread smells as my housemates oven is brand new and is burning off that new oven smell every time you turn it on (on the plus side it’s a VERY nice oven)! Even so, the bread turned out great. You can’t taste the beans at all, so if you live with a “bean-hater” as I currently do this is one way to get them to eat ’em!
No Knead Bean Bread
Slightly adapted from: Spilling the Beans
- 1 cup or 1/2 a 19 oz can of drained and rinsed white beans (I use white kidney beans)
- 2 cups whole wheat flour
- 1 cup all purpose flour, plus more for dusting
- 1/2 tsp dry active yeast
- 1 tsp salt
- Blend beans with a 1/2 cup of water until smooth.
- In a large bowl, whisk together the flour, yeast and salt. Add the pureed beans along with 1 cup of water and stir until blended. The dough will be sticky. Cover the bowl with plastic wrap and let it rest on the counter for 18 – 24 hours. The dough is ready when it’s surface is dotted with bubbles.
- Flour a work surface and place the dough on it. Sprinkle the dough with a little more flour, fold it over onto itself once or twice, then roughly shape it into a ball. Generously coat a cotton towel (preferably a smooth one) with flour. Place the dough on the towel and dust with more flour. Fold the towel over the bread or cover it with another cotton towel and let it sit for another hour or two (mine sat for 2.5 hrs and it was fine).
- While the bread is resting, preheat the oven to 450 F. Put a 6-8 quart heavy covered pot (cast iron, enamel, pyrex, or ceramic) into the oven as it heats (I just used the inside of a crock pot and used tin foil as a lid). When the dough is ready, carefully remove the pot from the oven. Slide your hand under the towel and (nicely) flop the dough over into the pot. Cover and bake for 30 minutes, then remove the lid and bake for another 10-15 minutes until golden brown.