Wholewheat Bread Loaf With Black Bean

by Shirley@Køkken on August 10, 2013 · 11 comments

in Bread, Sweets

Wholemeal Bread Loaf With Black Bean

This all started when I was trying to buy a high fibre bread loaf at BreadTalk. Perhaps I have been traveling too much and am getting out of touch with the local market but  I was shocked by the fact that they are now pricing their loaf by the slices. I was charged $2.80 for 4 slices of wheat germ whole wheat loaf. While many others continue to pile their trays with an assortment of buns and loaves, I decided to bake my own.

This marvelous recipe was success at first attempt. The dough proofed well and the baked loaf looked good enough to resemble a store bought bread. Using the water roux method, the texture of this bread stayed soft for 3 days in a zip lock bag.  I love the flexibility of this recipe from Yvonne C’s 65C Water Roux Bread. The basic wholewheat bread can easily be modified with different types of high fibre grain to yield a healthy ‘artisan’ bread loaf. I have used a black bean mixed cereal powder for this loaf but there is a myriad of different mixed grain powder drinks available from Organic food stores the would work just as well in this recipe.

Using the black bean cereal pack imparts an earthy fragrance to the otherwise boring wholewheat bread. While the wholewheat flour has a tendency to make the proofing dough more sticky and rise less, I find the dough easy to handle when I dust it with a little bread flour. The final loaf may not look as high and regal as a loaf made from 100% bread flour, the texture of the bread is still cottony soft and has a delightful taste that pairs well with jam and nut butter.

A note about home baked bread-  without preservatives the bread is best consumed within 3 days in our hot and humid climate. Beyond that, it is best stored in the fridge to avoid it turn moldy. So, if you, like me, have baulked at the price tags of ‘artisan’ bread at BreadTalk, I urge you to start with this recipe, it is guaranteed to satisfy.

5.0 from 2 reviews

Wholewheat Bread Loaf With Black Bean

Recipe type: Bread, Sweets

Recipe modified from Yvonne Chen’s 65C Tangzhong Bread
  • A
  • 142g Bread flour
  • 50g Black bean cereal powder
  • 40g Whole wheat flour
  • 5g Milk powder
  • 10g Caster sugar
  • 3g Salt
  • 5g Instant dried yeast
  • B
  • 120g Milk
  • 48g Tangzhong (water roux)
  • C
  • 13g Unsalted butter
  • D
  • Tangzhong/Water Roux
  • 100g Bread flour
  • 500g Water

  1. Prepare Tangzhong (Water Roux) 1 day before. Mix (D) together and cook over low heat until 65C – stirring all the time while cooking. When it is cooked, the mixture should look like starchy glue and you should be able to see the stirring lines in the dough. Remove from heat and cool down at room temperature. Store it in the refrigerator for 12 hours.
  2. Mix (A) together in a mixing bowl with (B) (take care to separate salt from yeast). Using a dough hook mix at medium speed until the dough comes together to form a ball.
  3. Add in softened butter and continue kneading with dough hook for 20 mins until window pane stage.
  4. Gather the dough from the mixing bowl and knead for 2-3 mins by hand on a lightly floured table top.
  5. Form the dough into a round ball and place it in a lightly oiled bowl and cover with plastic wrap. Allow to proof at room temperature (28C) for 40mins.
  6. Lightly butter a 18cmx10cm loaf pan.
  7. Turn the dough out onto a lightly floured table top and knead quickly by hand. (2mins). Using a rolling pin, flatten and roll out dough into a long oval shape. Starting from the shorter side of the dough, roll the dough up like you would do for a Swiss Roll. Gently rock the roll back and forth to adjust the length of the roll to fit into the loaf pan.
  8. Allow the dough to proof to fill up almost 90% of your loaf pan. (I just rested it for 60mins)
  9. In the mean time, preheat oven to 170C fan mode.
  10. Bake for dough for 25mins.
  11. Turn out bread from the loaf pan to cool on a wire rack. If possible, cool overnight before slicing.


Related Posts Plugin for WordPress, Blogger...

Welcome! Thanks for visiting...I would love to hear from you!

Rate this recipe:  

{ 10 comments… read them below or add one }

1 mel August 11, 2013

Hi Shirley
Your loaf bread looks so beautifully baked and its the healthy one too. Now you can have more slices. Oh btw, in your ingredients, did you miss out the ingredient D?


2 Shirley@Køkken August 11, 2013

Thanks, Mel… Indeed I did…That’s the tangzhong flour and water.


3 Wendy August 12, 2013

Hi Shirley,

It’s been a long time since I corresponded with you on the OrNee. How are you? I really missed your regular yummy posts. Thanks for sharing this recipe. I tried it and it turned out very well. I am grateful that your post came in time as I have quite a fair bit of black bean powder which I bought in Malaysia and didn’t know what to do with it besides drinking it as a beverage.


4 Edith C August 13, 2013

hahaha welcome back to the new Singapore. Wait till you check out the pastry, you will fall off your chair!


5 Pearl January 6, 2014

Hi, can u advise me what brand of mixer you use that is powerful enough can knead bread dough? Thks


6 Shirley@Køkken January 11, 2014

Hi Pearl, I am using a Kitchenaid Artisan which I must admit is really not ‘heavy duty’ enough for kneading dough. I heard Kenwood’s is better for kneading dough but do not have experience with their machine.


7 choi March 24, 2014

Hi Shirley,

Thanks for all your lovely recipes! They look and taste good!
I’ve tried most of your chiffon cakes and bread recipes. They all turned out great except this one?!
I double your recipe trying to bake two loaves. My loaf tins are to big for the dough that didn’t touch the sides. It did double in size after the second proof but not filling up 90% nor climbing up the sides of the tins.
After baking, the bread texture was not fluffy,not soft at all. It was dense and dry as compared to the hokkaido milk loaf that I baked last time that was very soft,fluffy and moist. My daughter didn’t touch this one at all :(
Do you know why?
BTW, can’t wait for your new angel chiffon recipes!


8 Shirley@Køkken March 24, 2014

Hi Choi, this is indeed strange. The recipe was actually quite straight forward. I am wondering if you’ve added the right amount of yeast or if the proofing temperature is too low? I once tried to bake the soft bun recipe in US when the temperature was about 10C and the bread failed to rise properly….


9 choi March 24, 2014

Hi Shirley, thanks for your prompt reply.
I used 10g of yeast for two loaves. The first proof was in my bread maker which is warm enough. The second proof was in my oven with a pot of boiled water at the bottom to give a warm and moist environment.
The surface of the loaf was very hard with dry and dense texture inside.


10 Shirley@Køkken April 15, 2014

Hi Choi – I really can’t tell…. it doesn’t sound right that it should turn out like this. I would attribute it to the way the bread rises… check if your yeast is fresh and try again…


Previous post:

Next post: