Yield: 4 large loaves or 32 small rolls (or a combination)
860 calories per loaf or 110 calories per roll
Active time: 15 minutes
Total time: 210 minutes
ingredients
2 cups sourdough starter (optional)
4 cups high gluten flour
1 can black beans, rinsed
1 teaspoon red caynenne pepper
1 teaspoon chili powder
1 teaspoon curry powder
2 teaspoons salt
1 teaspoon sriracha sauce (or cholula if you want to keep it as authentic as possible)
1 cup lukewarm water
2 teaspoons yeast
preparation
1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.
2. Stir down your sourdough starter and feed it. Set aside for 10 minutes.
3. In your stand mixer bowl, combine the black beans and all five spices. Using the paddle attachment, "stir" to blend spices and mash the beans, about 2 minutes.
4. Attach the dough hook and add the sourdough starter and flour, continuing to "stir" until a shaggy dough forms.
5. Add the yeast mixture and "stir" to combine, increasing the mixer speed to 2 until a smooth and elastic dough forms, about 5 minutes.
6. Turn the dough out onto your counter top, knead by hand a few turns, and shape into a ball.
860 calories per loaf or 110 calories per roll
Active time: 15 minutes
Total time: 210 minutes
ingredients
2 cups sourdough starter (optional)
4 cups high gluten flour
1 can black beans, rinsed
1 teaspoon red caynenne pepper
1 teaspoon chili powder
1 teaspoon curry powder
2 teaspoons salt
1 teaspoon sriracha sauce (or cholula if you want to keep it as authentic as possible)
1 cup lukewarm water
2 teaspoons yeast
preparation
1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.
2. Stir down your sourdough starter and feed it. Set aside for 10 minutes.
3. In your stand mixer bowl, combine the black beans and all five spices. Using the paddle attachment, "stir" to blend spices and mash the beans, about 2 minutes.
4. Attach the dough hook and add the sourdough starter and flour, continuing to "stir" until a shaggy dough forms.
5. Add the yeast mixture and "stir" to combine, increasing the mixer speed to 2 until a smooth and elastic dough forms, about 5 minutes.
6. Turn the dough out onto your counter top, knead by hand a few turns, and shape into a ball.
7. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until it has doubled in size, about 2 hours.
8. Turn the dough out onto your counter top and divide into four equal pieces, or a portion to your liking. I divided the dough into four to make two loaves and 16 rolls.
9. Shape the dough and place it on a parchment or silpat lined baking sheet to rise until doubled in size, about 1 hour.
10. With about 30 minutes remaining in the second proof, preheat the oven to 425 degrees.
11. Brush the loaves with an egg wash and score.
12. Arrange a water bath. See step 9 of "carbs, glorious carbs" for more on water baths.
13. Bake until the loaves are golden brown and sound hollow when tapped, about 40 minutes (20 minutes or so for the rolls).
Original recipe found here.
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