The beans add a very nice aroma and texture as well as extra protein to this bread!


  • 1 3/4 cups (or 15 oz can) any variety well seasoned cooked beans
  • 2 packages dry yeast
  • 1 cup of warm water
  • 1 tablespoon honey or sugar
  • 2 tablespoons vegetable or olive oil
  • 1 1/2 teaspoons salt
  • 2 cups WEM Whole Wheat Flour
  • 2 cups WEM All-Purpose (unbleached) Flour


Hands-on Time: 20 minutes
Baking Time: 40-45 minutes
Total Time: 2 1/2 hours
Yield: 2 small or 1 large loaf

  1. Put 1 3/4 cups well-seasoned beans (Any variety will do: pinto, great northern, navy, lima, etc.) from bean pot or can into a blender, food processor or mill and puree.
  2. Put in saucepan or microwave bowl and warm through.
  3. In a large bowl, dissolve yeast in warm water.
  4. Add honey, warm bean puree, oil, and salt.
  5. Stir in whole wheat flour, mixing vigorously by hand or with an electric mixer.
  6. Work in unbleached flour until dough is no longer sticky. Place in an oiled bowl turning once to coat.
  7. Cover and let rise in a warm place for 1 hour or until doubled in size.
  8. Deflate dough and shape into 2 small or 1 large loaf.
  9. Oil or coat loaf pans with cooking spray.
  10. Put loaves in pans, cover, and let rise in a warm place until double, about 20 minutes.
  11. Preheat oven 375 degrees.
  12. Bake 40-45 minutes until well browned and crusty.
  13. Remove from pan and let cool on a rack.