Gluten-Free High Protein Bean Bread

READY IN: 2hrs 30mins
YIELD: 1 loaf




  • In a mixer bowl, combine bread mix, salt and baking soda with a wire whisk.
  • Make a well in the center, put the yeast and honey into the well and slowly stir in some of the lukewarm water to just dissolve the yeast.
  • Let rest while you place the beans, olive oil, protein powder and 1/2 cup of the lukewarm water. Process until the beans are pureed, maybe add a little more water. The mixture should be smooth and creamy.
  • Dump bean puree and seeds into the flour with the starting yeast and quickly mix.
  • The dough should have batter consistency, just too wet to make a kneadable dough but not so wet that it is runny. It should be sticky to the touch.
  • Knead the dough / batter for 10 minutes, scraping down the hooks every now and then.
  • Cover with foil and a towel and let rise in a warm place for one hour.
  • Punch the dough down (it should have doubled by now) and let again rise for 30 minutes.
  • Pour batter into well greased 4 x 9'' loaf pan, smooth with a wet spoon and let rise for another 30 minutes.
  • Preheat oven to 350 degrees and bake the bread for about 30-40 minutes.
  • After 30 minutes test if a toothpick inserted into the middle of the bread comes out clean.
  • Remove bread from pan immediately when done and let cool on a wire rack.