Red Bean Bread

This really came out better than it had any right to.

1 can red beans, washed
2 cups sourdough starter
8 cups flour (3:1 bread to whole wheat flour)
2 cups water
1 tsp salt

I mixed the beans, starter, water, and half the flour in a bowl and let it sit overnight. In the morning (ok, early afternoon) I added the salt and then the rest of the flour, kneaded for 15 minutes, and let it rise for 2 hours. Then I beat it down, kneaded it for a minute, cut it into three parts, and let it rest for 30 minutes. Then I rolled it into loaves and put it in greased and floured pans and let it rise for 2 hours. I baked it at 425, spraying the inside of the oven with water twice at the beginning, then letting it bake for 40 minutes. Et voila!

I've been making the recycled grain bread from Wild Fermentation with great success for the last few weeks. The recipe's so whatevs ("use any grain") that I thought I'd try some beans instead of rice. I was hoping it would taste a little like red bean pastry, but the flavor doesn't really come through. The crumb is really moist and cohesive, and it's got lovely red speckles. I deem it a triumph.


(I'm going to have to develop some bread photo taking skillz.)