Black bean nutritious buns ( rye and wholemeal)

I tailor made this bread for my own diet. I love experiencing different types of flours as a bread novice,  the kind of flavours each offers, their characteristics really affect the texture of the bread made.

It may look crumbly, but no! It is super moist, soft, light and chewy. A similar texture that you get with chinese steamed buns.

                                                                     my babies..



I added 50g bread flour to help lighten the dough, grated apple and soy flour again would help in softening and adding moisture to the bread texture.

   

               These are really humongous buns, didn't I say it was tailored for me?  one is enough to fill                        me up, don't forget this recipe comes from really low GI ingredients, I love it!

Ingredients:  ( 750g loaf or, generous 9-10 buns)

330g black bean paste ( not necessary the exact amount, it's really up to you to decide)
150g Rye flour
150g wholemeal flour
50g Spelt wholemeal flour
50g Soy flour
1 grated apple ( to improve bread texture)
Water ( luke-warm)  260ml
Butter / Margarine ( I used grapeseed oil)   15g
Brown sugar     1 and 1/2 tablespoons  (I used honey)
Skim milk powder   2 teaspoons
Salt   1/2 teaspoon
Dry yeast    1 and 1/2 teaspoons




For the black bean paste:
1.  Submerged a little water and get beans boiled until it become tender.
2.  Mashed / processed.
3.  With slow heat on the pan,  fry mashed beans with a little oil, brown sugar and vanilla extract.
4. It is done when you feel it is drying up and looked smooth and glossy.

                                           Rather sticky to work with,  a scraper and oiled hands would help.
                                                           

                                                       



Method (food processor):

1.  Yeast, lukewarm water and sugar well whisked. Wrap and set aside for 5 mnutes until it turns foamy at the top surface.
2.   Add grated apple into the yeast mixture, cover and let it chill in the fridge for 10 minutes.
3.   Meanwhile,  add all flours, salt and skim milk powder into food processor and "pause"
      2 to 3 times.        
4.   Add in oil, "Pulse" 2 to 3 times.
5.   While machine is running, pour in all wet ingredients , "Pulse" very briefly.
6.   Dough should come together and it's done.
7.   With oiled hands and a scraper, roll dough into ball shape and let it rest for 10 minutes.
8.   At this stage, dough should be very sticky. With oiled hands again, gently knead the dough for 10 seconds.  Let it rest for 10 minutes. ( this gentle manipulation gives yeast time to ferment and aerate thus make the soft and sticky dough malleable and easy to manage).
9.   Knead 10 seconds again and roll back into a ball shape, cover and let rest for an hour or until
      size is doubled.
10. Deflate air bubbles, roll into ball shape and let rest for 10 minutes.
11. Divide into 9 or 10 generous sized dough and black bean paste. Rest for 10 minutes.
12. Wrap black bean paste into the dough.    Let it rise for another 30 minutes.
13. Bake in pre-heated oven 180 deg, 30 minutes or until buns turn brown.
14. Happy baking!

                   This is another version of my Rye Bread with black bean using my Rehrucken pan.
                    That was my very first experiment playing with the ingredients..  It was rather
                    crumbly.  Look at the handsome look that the pan created, agree?