Kidney Bean Spelt Bread

Kidney Bean Spelt Bread | © 2013 | | © 2013 |


  • 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.
  • 300 g Spelt bread flour
  • 180 g Spelt wholegrain flour
  • 70 g Light brown sugar
  • 8 g Sea salt
  • 10 g Active dry yeast
  • 160 g Water Roux - Tangzhong Starter
  • 1 Large egg
  • 140 ml Lukewarm milk
  • 40 ml Olive oil
  • 150-200 g Cooked kidney beans, drained
  • Egg wash
  • 1-2 tbsp Oat bran
  • 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.
Read the whole recipe on Angie's Recipes