Although this recipe calls for 1/2 whole wheat flour and 1/2 white, look at all the vegetables it contains. It would be great served with a fresh garden salad containing chicken breast chunks. Yum! Yum!
Who says lower carb eating can't be delicious?!
1 c. cooked kidney beans, or canned beans drained
2 c. grated carrots
1 1/2 c. finely chopped onions
2 garlic cloves, minced
1 pkg. dry yeast or 2 Tbsp. active dry yeast
2 1/4 c. all-purpose flour
2 c. whole-wheat flour
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. canola oil
1. Mash the beans in a med. size bowl, then add the carrots, onion and garlic. Stir until combined, set aside.
2. Place the yeast in a small bowl, add 3/4 c. of warm water and set aside 2-3 min. Meanwhile, in a large bowl stir together the all-purpose and whole wheat flour, salt and pepper. Make a well in the center. Pour in the yeast mixture, the vegetables, and the canola oil. Stir until well combined. The mixture will form a fairly sticky dough.
3. Flour a work surface with 2 Tbsp. of whole wheat flour. Knead the dough 5-7 min. or until smooth and elastic. Transfer the dough to a medium-sized bowl, cover with a damp kitchen towel and set in a warm place to rise 1 to 1 1/2 hours or til double in size.
4. Punch Down dough. Sprinkle another 2 Tbsp. of whole wheat flour on the work surface and knead dough 2 min. Return the dough to the bowl, cover and let rise another hour or until almost double in size.
5. Spray a baking sheet with non-stick spray.
6. Punch down the dough again and knead it briefly on a lightly floured surface. Form the dough into a 7" round and place it on the baking sheet to rise, uncovered, 30 min.
7. Preheat the oven to 425 degrees.
8. Bake the bread 10 min. then reduce the oven temperature to 325 degrees and bake 40 to 50 minutes more, or until the loaf is golden brown and sounds hollow when tapped. Turn the bread out on a rack to cool at least 10 minutes before slicing.