for 3 bread

Dough

2 tin	white beans (approx. 420 g), rinsed, drained
300 g	wholemeal spelt flour
1 ¼ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
2 dl	water
2 tbsp	liquid honey
1 tbsp	olive oil

How it's done

Dough

Place the beans in a shallow dish, mash with a fork. Mix the flour, salt and yeast in a bowl. Add the beans and all the other ingredients up to and including the oil. Using the dough hook on a food processor, knead the mixture for approx. 10 mins. to form a moist dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Divide the dough into thirds. On a well-floured surface, shape each third into a long, pointed baguette. Place the baguettes side by side on a sheet of baking paper, dust with flour, leave to rise for a further 30 mins. Place the baking tray in the centre of the oven, preheat the oven to 240 °C.

To bake

Slide the baking paper and baguettes onto the hot baking tray, bake for approx. 15 mins. in the centre of the oven preheated to 240 °C. Reduce the heat to 200 °C and bake for a further 10 mins. Remove from the oven, leave to cool on a rack.

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