Gluten-free High Protein Bean Bread

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 2 1/2 cups gluten free bread mix (not self-raising)
• 1/2 lb kidney bean, cooked, drained
• 1 cup lukewarm water
• 2 tablespoons active dry yeast
• 1 teaspoon honey
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1/2 teaspoon baking soda
• 1/2 scoop whey, or
• 1/2 scoop soy protein
• 1/4 cup sunflower seeds
• 1/4 cup flax seed
• 1/8 cup sesame seeds

Recipe

• 1 in a mixer bowl, combine bread mix, salt and baking soda with a wire whisk.
• 2 make a well in the center, put the yeast and honey into the well and slowly stir in some of the lukewarm water to just dissolve the yeast.
• 3 let rest while you place the beans, olive oil, protein powder and 1/2 cup of the lukewarm water. process until the beans are pureed, maybe add a little more water. the mixture should be smooth and creamy.
• 4 dump bean puree and seeds into the flour with the starting yeast and quickly mix.
• 5 the dough should have batter consistency, just too wet to make a kneadable dough but not so wet that it is runny. it should be sticky to the touch.
• 6 knead the dough / batter for 10 minutes, scraping down the hooks every now and then.
• 7 cover with foil and a towel and let rise in a warm place for one hour.
• 8 punch the dough down (it should have doubled by now) and let again rise for 30 minutes.
• 9 pour batter into well greased 4 x 9'' loaf pan, smooth with a wet spoon and let rise for another 30 minutes.
• 10 preheat oven to 350 degrees and bake the bread for about 30-40 minutes.
• 11 after 30 minutes test if a toothpick inserted into the middle of the bread comes out clean.
• 12 remove bread from pan immediately when done and let cool on a wire rack.