BLACK BEAN RAISIN BREAD

1 1/2 cups dried black beans
8 cups cold water
1 cup raisins
1 tsp granulated sugar
1/4 cup warm water
1 tbsp or 1 pkg. active dry yeast
1/4 cup molasses
2 tbsp vegetable oil
2 tsp salt
3 cups whole wheat flour
4 cups all purpose flour (or as needed)
1 egg, beaten with 1 tbsp water (for brushing on tops)

In large saucepan bring beans and 8 cups of cold water to boil. Reduce heat to med-low and simmer covered for 1 hour or till beans are tender. Drain, reserving cooking water. Puree drained black beans in food processor or blender; set aside.

Combine raisins with 1/2 cup of the hot bean water.

Dissolve sugar in 1/4 cup warm water, sprinkle with yeast and let stand for 10 minutes or until frothy.

In bowl, whisk together 1 1/2 cups of the reserved bean water, molasses, oil, undrained raisins, salt, beans and yeast mixture. Using electric mixer, beat in whole wheat flour, beat for 2 minutes.

Gradually stir in enough of the all purpose flour to make a firm, slightly sticky dough. Turn out onto floured surface and knead, adding flour as needed for 10-12 minutes or until smooth and elastic. Place in greased bowl and turn all over to coat. Cover and let rise for 1 1/2 to 2 hours.

Punch down and cut into thirds. Shape into round loaves. Place on greased baking sheets and cover. Let rise for 45 minutes.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Beat together egg and water and brush over loaves.

Bake at 375 degrees F for 35-45 minutes or till loaves sound hollow when tapped. Let cool on racks.

Makes 3 loaves
Adapted from source: Canadian Living Magazine, November 1991