Dick Hill’s Low-Salt Bean Bread Recipe

(Use of the metric system gives the enterprise a scientific tone)

Start with one pound (.454 kg) beans

Add water for a total weight of 2.00 kg – Soak over night

Place in pressure cooker –bring to pressure for one hour, shut off—let coast until temperature falls to  about 55C.  Blend with portable mixer.

Add .35 kg molasses – total weight 2.35

Add .25 kg dry milk – total weight  2.60

Add .200 kg olive oil – total weight 2.80

3 tablespoon dry yeast.  By this time mix should be about 45C. Blend all the above with portable mixer.  Add rounded tablespoon cinnamon, one tablespoon (level) salt.  Set aside for ten minutes—the mix should swell.

Add 2.0 kg whole wheat flour

Add a little water to bring total wt to 5.00kg

Turn the crank on the dough mixer, let rise; then

Divide into 12 loaves (6x3x2 baking tins) .417 kg each; let rise to top of pan; preheat oven to 350F; bake for 35 minutes. Enjoy.