No-Knead Bread (with a secret ingredient)

Where do I start to tell you about my experience making this bread?  Let me begin by saying that the recipe comes from Julie Van Rosendaal, a Canadian cookbook author (one of my favourites!).  This particular recipe is from her cookbook, Spilling the Beans:  Cooking and Baking with Beans and Grains Every Day.  I bought the book several years ago and have been inspired to add beans to all sorts of things soups and stews (which are so easy), cookies, mashed potatoes, and even pancakes.  This bread was something I so wanted to try, but as I have been following a gluten-free diet for the past four years, it was out of the question (there are already so many adaptations to make gluten-free bread, so introducing one more ingredient was not something I wanted to do).  However, in the last two weeks I have been experimenting with adding wheat back into my diet, following a doctor's theory that says people who are not celiac, but have sensitivity, can heal their gut and introduce wheat back, without the former consequences.  As you might guess, I was eager to give this a try and I am so pleased to say that it seems I can eat wheat (and gluten) once again (insert Hallelujah chorus here!).  I will add more below, but let me say that this bread is very easy to make, has the benefit of beans, and tastes delicious!  I urge you to try this.

The ingredients are very simple:  1 cup rinsed and drained white beans; 3 cups flour, plus more for dusting; 1/2 tsp. active dry yeast; 1 tsp. salt, and water.

 First, take 1 cup of white kidney beans, about 1/2 a 19-ounce can.  Rinse and drain well, then place in food processor with 1/2 cup water.

Puree until smooth

 In large bowl, stir together the flour (3 cups), yeast (1/2 tsp.), and salt (1 tsp.)

 Mix the pureed beans with 1 cup water

 Add the flour mixture and stir until blended

 The dough will be shaggy and sticky

 Cover with plastic wrap (or a plate) and let it rest on the counter for 18-24 hours at room temperature

 It is hard to see through the plastic, but the dough has grown

 The dough is ready when the surface is dotted with bubbles

 Put some flour on the counter and put the dough down.  Sprinkle some flour on the dough.  Fold the dough over on itself once or twice and roughly shape it into a ball.

 This took no time at all

 Take a smooth kitchen towel and generously coat with flour.  Place the dough on the towel and dust with more flour.  Fold the towel over the bread and let it sit for 1-2 hours.

 When you are ready, preheat the oven to 450 degrees F.  Put a 6-8 quart heavy pot into the oven as it heats (cast iron, enamel, Pyrex or ceramic).  When the dough is ready, carefully remove the pot from the oven.  Slide your hand under the towel and flip the dough over into the pot; it may look like a mess, but that's okay.  Cover and bake for 30 minutes (I used tin foil), then remove the lid and bake another 10-15 minutes, until it's crusty and golden.

 

 

 This bread tastes delicious!