First, we need to make a flour. Mix up 50 g of flour and 250 water, put on medium heat and, stirring, bring the mixture to a temperature of 65 degrees, it takes about 3 minutes. Store this dough in the refrigerator after completely cooled. To use the dough, measure out the amount specified in the recipe, and allow to warm up to room temperature. Add brewed flour necessary for gelatinization of starch to provide a softer, more elastic texture to bread. In addition, the bread will stay fresh longer. For the bread we will need 160 grams, the rest can be stored in the refrigerator.

To make the dough, in a bowl, mix 300 g of flour 180 g of whole wheat flour, yeast, sugar, salt, olive oil, add the egg and milk, brewed flour. Make dough, it is elastic and smooth. Can the dough be kneaded in the bread maker or in a food processor.

Drove the finished dough into a ball and place in oiled bowl, cover with polyethylene. Put in a warm place until increase in 2 times.

I used beans from the company Mistral "Pinto". For cooking any dry beans.

Pre-soak the beans for 4-8 hours (preferably overnight), then pour fresh water and cook until tender beans. When the beans is cooked, tilt it in a colander, let cool.

Coming up the dough.

Roll out the dough into a rectangle.

Distribute on top of boiled beans.

Turn into the loaf.

I have 2 forms, one small and one large. Put the roll seam down in the form. Cover and leave in the warm for another 45 minutes.

Grease a loose end egg and do along the slit.

Bake in a preheated 180 degree oven until tender. I have baked about 35 minutes.

Very tasty, tender crumb, beans is one of my favorite recipes.