1 1/2 cup dried black beans
1 cup raisins
1 tsp granulated sugar
1/4 cup warm water
1 package active dry yeast (or 1 tbsp)
1/4 cup fancy molasses
2 tbsp vegetable oil
2 tsp salt
3 cup whole wheat flour
4 cup all purpose flour
1 egg
1 tbsp water
Directions
In large saucepan, bring beans and 8 cups cold water to boil. Reduce
heat to medium low, simmer, covered, for about 1 hour or until
tender. Drain, reserving cooking water. Puree black beans. Combine
raisins with 1/2 cup of the hot bean water. Dissolve sugar in warm
water;sprinkle with yeast and let stand for 10 minutes or until
frothy. In bowl, whisk together 1-1/2 cups of the reserved bean
water, molasses,oil, undrained raisins, salt, beans and yeast
mixture. Using electric mixer, beat in whole wheat flour; beat for 2
minutes. Gradually stir in enough of the all purpose flour to make
firm, slightly sticky dough. Turn out onto floured surface and knead,
adding flour as needed, for 10-12 minutes, or until smooth and
elastic. Place in greased bowl,turning to grease all over. Cover and
let rise for 1-1/2 to 2 hours. Punch down. Cut into thirds; shape
into round loaves. Place on greased baking sheets; cover and let rise
for 45 minutes. Beat together egg and water; brush over loaves. Bake
in 375 F oven for 45-50 minutes or until loaves sound hollow when
tapped. Let cool on racks. Makes 3 loaves.
Origin: Canadian Living, November 1991. Shared by: Sharon Stevens.
Servings: 3 servings
Black Bean Raisin Bread Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads; Fruit; Vegetable
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into distant history, certainly as far back into history as the ancient Egyptians, and maybe further still. However, sadly, these old records were just very simple hieroglyphic or cunieform recipes for food preparation.
During Roman times 25BC a roman called Apicius wrote some documents detailing recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius describes how the ancient Romans used a wide range of herbs, including many that are still in use today for example thyme, mint and dill. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from the holy land, such as coriander, basil and rosemary. The introduction of these new culinary ideas created a torrent in cookery books, most of which are kept safe in academic collections. By the time we get to the twentieth century, cook books are in great demand, mostly as a result of better eduction, people having more spare time and being a little richer. |
We hope you enjoy this Black Bean Raisin Bread recipe.
