INGREDIENTS

INSTRUCTIONS

In large saucepan, bring beans and 8 cups cold water to boil. Reduce heat
to medium low, simmer, covered, for about 1 hour or until tender. Drain,
reserving cooking water. Puree black beans. Combine raisins with 1/2 cup of
the hot bean water. Dissolve sugar in warm water;sprinkle with yeast and
let stand for 10 minutes or until frothy. In bowl, whisk together 1-1/2
cups of the reserved bean water, molasses,oil, undrained raisins, salt,
beans and yeast mixture. Using electric mixer, beat in whole wheat flour;
beat for 2 minutes. Gradually stir in enough of the all purpose flour to
make firm, slightly sticky dough. Turn out onto floured surface and knead,
adding flour as needed, for 10-12 minutes, or until smooth and elastic.
Place in greased bowl,turning to grease all over. Cover and let rise for
1-1/2 to 2 hours. Punch down.  Cut into thirds; shape into round loaves.
Place on greased baking sheets; cover and let rise for 45 minutes. Beat
together egg and water; brush over loaves.  Bake in 375 F oven for 45-50
minutes or until loaves sound hollow when tapped. Let cool on racks. Makes
Origin: Canadian Living, November 1991. Shared by: Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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