Prep Time::15 mins
Cook Time::40 mins
Additional Time:: 2 hrs 20 mins
Total Time:: 3 hrs 15 mins
Servings::10
Yield::1 loaf
Ingredients
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1 tablespoon dry black beans
1 tablespoon dry lentils
1 tablespoon dry kidney beans
1 tablespoon barley
½ cup warm milk
½ cup warm water
1 large egg
2 tablespoons olive oil
1 tablespoon honey
1 cup unbleached all-purpose flour
1 cup whole wheat flour
¼ cup millet flour
¼ cup rye flour
¼ cup cracked wheat
2 tablespoons wheat germ
1 teaspoon salt
2 teaspoons bread machine yeast
Directions
Grind black beans, lentils, kidney beans, and barley in a coffee grinder until fine.
Place warm milk, warm water, egg, oil, honey, all-purpose flour, whole wheat flour, millet flour, rye flour, cracked wheat, ground bean mixture, wheat germ, salt, and yeast into a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
Roll dough out onto a pastry cloth, then form into a loaf. Place loaf into a greased pan; cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 10 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and continue to bake until loaf is browned, 30 to 35 minutes more. Cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely before slicing.