Velvety White Bean Bread with Rosemary
Try this Velvety White Bean Bread with Rosemary recipe.
Try this Velvety White Bean Bread with Rosemary recipe.
- 1 tsp / 4 grams instant dry yeast
- 1 – 1 1/2 cups / 250-300 grams lukewarm water divided
- 2 cups / 200 grams drained cooked or canned white beans, room temp (unsalted)
- 1 cup / 130 grams whole wheat flour (i used sprouted whe
- 1 tbsp / 14 grams olive oil
- 16 grams fine sea salt (use less if your beans are salted)
- 2-3 tbsp chopped rosemary (optional)
- 2 cups / 240 grams all-purpose flour plus extra for sprinkling if needed
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 x4-inch Loave (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Dissolve yeast in water.
- Process beans in a blender or food processor until smooth (using ½ cup of the water), then transfer to a large bowl or stand mixer.
- Stir yeast mixture into beans.
- Add the whole wheat flour and stir for one minute, in one direction, to develop the dough.
- Add the oil, salt, and rosemary, if using and stir them in.
- Add 1 cup of the AP flour and stir in.
- Add the remaining AP flour and knead in with a dough hook, or work in and knead by hand for about 5 minutes, until smooth.
- Place dough in a bowl, cover, and let rise for 2 hours, until almost doubled in volume. (There should be about 2.6 pounds of dough.)
- Fold the dough after 45 minutes and again after 1 ½ hours.
- Let it rest on the counter for the final 30 minutes.
- Cover the bowl tightly and place in the refrigerator overnight.
- The next day, remove the dough from the refrigerator and knead it slightly to degas it. Alternately, proceed to the next step if you prefer to bake the loaves the same day.
- Shape dough into a round ball and let it rest on the counter for 30 minutes.
- Divide in half.
- Grease two 8x4" pans.
- Form each portion of dough into a loaf and place seam side down in the pans.
- If you are proofing cold dough, let it proof for 2 ½ hours. If however, you are proofing dough that hasn’t been cold fermented, reduce the proofing time to about an hour. Watch the dough for proper rise. Check at 1 hour and continue to proof if needed.
- Preheat oven to 400°F, have a spray bottle or small cup of water ready for steam.
- Slash each loaf lengthwise, place in oven and bake for 5 minutes, adding steam every couple minutes with the sprayer or cup.
- Bake for 15 minutes, then reduce heat to 375°F and bake for 25 minutes until rich brown with a matte finish.
- Turn the loaves out and check for doneness.
- Finish cooling on a wire rack before slicing.
Velvety White Bean Bread: A Busy Mom's Secret Weapon
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, soccer practice, and trying to maintain a semblance of a social life, finding time to cook a healthy and delicious meal often feels impossible. But what if I told you there's a bread recipe that not only tastes amazing but also requires minimal effort and maximizes flavor? Introducing my go-to recipe: Velvety White Bean Bread with Rosemary.
This bread isn't your average loaf. It's surprisingly moist and flavorful, thanks to the addition of white beans. The beans add a subtle sweetness and a beautiful, creamy texture that makes every slice a joy. And the rosemary? It adds a touch of herbaceousness that elevates the bread to a whole new level. It's perfect for everything from a quick breakfast with avocado and a fried egg, to a sophisticated lunch with some gourmet cheese and olives.
What sets this recipe apart is its flexibility. You can make the dough ahead of time and let it rise overnight, making it perfect for busy weeknights. The cold fermentation actually enhances the flavor, giving you a deeper, more complex taste that's worth the extra wait. Even on busy days when you don’t have time to let it rise all night, a shortened proofing time can still work beautifully.
But the best part? This bread is unbelievably versatile. It's delicious toasted, makes a stunning base for sandwiches, or can be enjoyed simply with butter or your favourite spread. I often use it as a crouton alternative for soups or salads; the texture is perfect for soaking up the flavours of the broth or dressing. The possibilities are truly endless.
Beyond its convenience and deliciousness, I love that this recipe helps me reduce food waste. I often use canned beans, turning a pantry staple into something extraordinary. It's a sustainable choice, and it feels good to know I’m making use of what I already have instead of rushing to the store for fancy ingredients. The whole wheat flour adds another layer of nutrition and earthiness; and if you’re feeling particularly healthy, consider using sprouted wheat flour for a extra dose of goodness.
So, if you're a busy mom like me who craves delicious and nutritious meals but doesn’t have a lot of time, this Velvety White Bean Bread with Rosemary is your new best friend. It's a secret weapon that helps keep things tasty and manageable, even amidst the chaos of daily life. Give it a try; your family (and your sanity) will thank you for it.
Tips and Variations:
- Experiment with herbs: Try swapping the rosemary for thyme, oregano, or a blend of Italian herbs.
- Add seeds and nuts: Incorporate sunflower seeds, pumpkin seeds, or chopped walnuts for added texture and flavor.
- Make it sweet: Add a touch of honey or maple syrup for a slightly sweeter loaf.
- Freeze for later: Slice the cooled bread and freeze it for easy access to quick breakfasts or snacks.
This isn't just a bread recipe; it's a time-saving, flavor-enhancing, and stress-reducing solution for busy families. I guarantee this will become a regular fixture in your kitchen, just like it has in mine.
