Dick Hill's Low Salt Bean Bread Recipe
(The use of the metric system gives the enterprise a scientific tone!)
Start with .454 kg (one pound) beans
Add water for a total weight of 2.00 kg. Soak overnight.
Place in pressure cooker. Bring to pressure for one hour, then shut off. Let coast until the temperature falls to about 55˚C. Blend with a portable mixer.
Add .35 kg molasses (total weight 2.35)
Add .25 kg dry milk (total weight 2.60)
Add .200 kg olive oil (total weight 2.80)
Add 3 tablespoons dry yeast. By this time, the mix should be about 45˚C. Blend all the above ingredients with portable mixer. Add rounded tablespoon of cinnamon and one leveled tablespoon salt. Set aside for ten minutes - the mix should well.
Add 2.0 kg whole wheat flour.
Add a little water to bring total weight to 5.00 kg.
Turn the crank on the dough mixer, let rise, then divide into 12 loaves, weighing .417 kg each (6"x3"x2" baking tins); let rise to the top of the pans; preheat oven to 350˚F; bake for 35 minutes. Enjoy!