A spelt bread using a water roux-tangzhong starter, that is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.
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- In the bowl of your stand mixer, whisk together the spelt bread flour, spelt wholegrain flour, brown sugar, sea salt and dry yeast. Add in the starter, egg, milk, and olive oil.
- Mix with dough hook at slow speed for 3 minutes, then increase the speed to medium and stir until the dough is smooth and elastic.
- Turn out the dough on a lightly floured work surface and shape the dough into a ball. Grease the mixing bowl with a little olive oil. Return the dough into the bowl. Cover with a kitchen towel and proof for 45 minutes until doubled in size.
- Turn out the dough and roll it out into a rectangle. Spread the drained kidney beans over and roll it up. Place it, seam side down, into a large loaf pan lined with parchment paper. Cover and let rise again until double in bulk, approx. 45 minutes.
- Preheat the oven to 180C/350F. Brush the top with egg wash and sprinkle the top with oat bran. Cut a deep slash down the length of the dough. Bake in the middle rack of hot oven for 35 minutes until nicely golden brown.
164 comments:
Wow I want the bread right now... Too inviting
What a lovely idea to include kidney beans into your loaf. I've always used beans in stews but certainly not in bread.
I've always admired your breads, Angie! They always look fresh, delicous and perfect!
if there was such a thing as a bread inventor you would win the job in seconds flat!
A fantastic bread! It is really a great idea to ass kidney beans to the mix.
Cheers,
Rosa
I love the science behind this recipe, very cool!!
Very innovative to add kidney beans to the batter Angie!
I think that you should write a book full of your delicious bread recipes!
Love it!!
Lovely bread and a great idea! Another addition to my to bake list :)
You have the best bread recipes ever. I need to start making some bread of my own too :-)
Long lasting freshness sounds great to me, and I love the addition of beans. It's a whole meal in itself! All you need is a salad. :)
Never in a million years would I of ever thought to pop kidney beans into a loaf of bread, but it works and I want some! Another great loaf, made my belly rumble!
Howdy Angie! Oh wow....can't stop staring at the bread. I think I need to make one as well. hehe.... Hope you're having a wonderful day dear. ((hugs))
Kristy
I've seen red kidney beans in many savoury and sweet dishes, but not in bread yet..I've heard it's toxic as raw plant. You're becoming the master of breads!!!
You are so adventurous with your bread baking Angie.
Another perfect loaf.
:-) Mandy xo
Wow, beautiful loaf as always!
WOW! You are just so clever!!
I have never heard of breadmaking using this technique. The kidney beans look awesome in the loaf too :)
I love all your bread recipes. They're always so unique. How do you come up with so many unique combinations.
the kidney beans in this bread looks beautiful and Wow as always, you are great baker, Angie :)
What a lovely bread my friend, I love the idea of spelt flour!
Cheers
CCU
Mmm... I can almost smell this beautiful bread! I'd love to have this now, it's just about lunchtime :-)
Look at that split in the middle of the loaf! And the idea of kidney beans, which I'm a fan of. Do you have a bread shop? You need to open one...
I have never seen as many bread recipes anywhere as I've seen on your blog! This is yet another unique and healthy variation.
Thanks for another great spelt bread recipe. We got hooked on your other one quickly. We love how earthy its flavor is. Will be trying this one next.
This bread looks so good with kidney bean. I also want to try to use kidney bean in my bakes :D
That loaf is beautiful!!!! Looks so fluffy and delicious!!! Thanks for sharing
Another beautifully creative recipe Angie - love the addition of kidney beans - yum! I bet that is awesome! Hope you are well.
How interesting and so creative to use kidney beans in bread. Love this idea Angie!
Such a beautiful bread, love the addition of rajma beans, incredible bake.
Another amazing bread Angie. Never hear of starch gelatinization. Great way to sneak in some protein too with the beans.
You need to make a bread cookbook. Seriously!!
What a delicious and healthy bread! Kudos, Angie!
Your recipes are just so inventive!
Kidney beans in bread! That is such a cool idea.
Your breads always look incredible! Perfect rise, perfect crumb, lovely crust. Another winner, Angie!
I have never imagine kidney beans in a bread and yet you make it look drool worthy Angie.
Sounds fabulous! I'm with everyone else--I would have never thought to put kidney beans in a bread recipe, and look how well it worked!
bread looks so so soft and healthy
The loaf is beautiful with the kidney beans, love the nice clicks too!
How do you come up with these recipes? You simply amaze me! Love the protein here :)
I think.I say this before Angie I always find your breads absolutely amazing and beautiful I love to make bread too!:)
Angie, your breads look artisan! So wholesome, healthy and looks absolutely amazing!
Very creative of you to add kidney beans in bread.. This bread looks soo good and nutritious Angie.. Loved it :-)
Angie, you have such great ideas to make bread! Healthy and delicious!
Never add bean in bread before , this sound like a good idea.
Looks delicious! Great photos too!
You are hands down the queen of bread-making, Angie. Who would have thought to add kidney beans to bread? Interesting AND healthy!
Kidney beans in bread? Why not! I love kidney beans, I love bread - never thought to combine them in a loaf!
You always make the most beautiful breads, Angie! This looks incredible.
Wow, now this looks really intriguing! And yummy!
Oh Angie , such a GORGEOUS loaf ! The kidney beans sure adds a delicious texture :)
I've never seen a starter made like this. Very interesting. When I saw the name of this bread I was sure the bean would be made into a paste. Love the way you folded it into the dough, keeping the beans intact. Beautiful loaf of bread! The last two quotes are sadly very true. :)
Angie,you really a bread expert!!! :)
Angie,you are killing me slowly with your wonderful breads :)soon I'll become "bread addicted",heheheh!
This loaf has a beautiful golden color and a crisp crust,I love it!
cheers,
violeta
looks delicious...just mouthwatering!
your bread is beautiful!! you are so talented Angie!
Wow! As much as I love kidney beans...never in my wildest dream would I imagine them combined in bread...awesome...genius, and so delicious!
This is one gorgeous loaf! I love all your breads!
oh cool! i've always had red bean bread (dim sum), but i've never thought of using kidney beans. cool idea!
Wow! What a great original idea of using kidney beans here!! This is a protein-rich loaf :)
Delicioso pan Angie como siempre el mejor pan adoro hacer pan también me encanta,saludos y abrazos.
Angie, Such an interesting bread. I am so intrigued with the whole process…starting with the starter and ending with the kidney beans. It looks so moist and delicious…bookmarking this one!
You never fail to tempt me with your breads. This is simply wonderful.
I love how bread can incorporate so many ingredients, especially healthy ones- I usually like to put a bit of chia seeds in mine to make it a little healthier (because I don't really like them in anything else) only because you don't really notice them haha.....I love the idea of putting kidney beans in bread!! I've never actually had kidney beans before haha.....is the texture sort of like chickpeas?
i really love looking at your breads ..they are all so gorgeous and tangzhong! texture must be fabulous!
This is an interesting bread Angie- kidney beans (wow!) and spelt flour-one of my favorites too ;-)
I've seen bean flours and bean purees used in bread dough before, but never whole beans. This is such an awesome idea, I don't know why it hasn't come up sooner! There are so many possibilities by switching up the type of bean, too... I've just gotta try it.
Oh, you reminded me that I had wanted to try the tangzhong starter in a bread forever! I´m so intrigued by it. And the look of this bread is exactly what i like to make for myself. Love the whole beans Angie!
Angie,
You are a pure professional bread-maker, I must say !
I love this one, so fantastic and with a beautiful colour ! :)
Cheers
Isabel
How versatile are red kidney beans?! I made a yummy dinner with them tonight :) Your bread looks amazing - as usual. Slop some butter on that and I would be all over it!
I'm so glad you showed a picture of the interior of the loaf so we could see the little beans -- how great is that? I love the idea of a legume loaf; so inventive!
Fabulous bread recipe!!! Sharing and making ;)
I've never heard of beans bread, but I can't see why it wouldn't be absolutely delicious! What do you pair it with?
What a wonderful idea to get more protein into the bread! Love kidney beans too :) Sorry, I'm fallen behind here - busy summer!
What a hearty bread! Since I am not a huge eater of meat, the protein added to your bread would be perfect to me! Yum, Hugs, Terra
i love taizong starter for making buns, but i think the soft bread texture cost me a lot.
Kneading bread with taizong starter is kinda hard for me Angie
Beans in bread!? How brilliant is that!
This bread looks perfect!
Mmm, this looks delicious! I love seeing bread recipes incorporating ingredients I never thought of putting in bread - like kidney beans! Sure does look delicious. And makes it a protein-loaded loaf as well, can't be much better than that! :)
Never thought of using beans in bread!
I have never tried making bread with kidney beans. I love this idea and your bread is beautiful :)
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