Pinto Bean Wheat Bread

1 cup bean puree made with pinto beans (or use reconstituted refried beans)
1 cup lukewarm water
1 tablespoon honey
1 package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
2 cups whole wheat flour
3/4 to 1 1/2 cups all-purpose flour

Bean Puree: Put cooked beans and some bean liquid in blender. Blend on medium speed until smooth; stop occasionally to scrape down sides and stir beans up from the bottom. Bean puree should be smooth in consistency. Use immediately or refrigerate up to 2-3 days. It will thicken as it cools. Freeze in an airtight container to store up to 6 weeks.

In large bowl, combine water and honey, stirring to mix completely. Dissolve yeast in honey/water mixture. Let stand until foamy. Stir in bean puree, vegetable oil, and salt. Add whole wheat flour and mix well. Stir in all purpose flour. Mix until dough is stiff. Turn out on lightly floured surface and knead until smooth and elastic. Return dough to bowl. Lightly butter top of dough and let raise until doubled in bulk, about 45 minutes. Shape into loaf and place in 5x9-inch pan, or on baking sheet. Let raise until nearly doubled. Bake in preheated 350 degree F. oven until golden brown, about 50 minutes. Remove from pan or baking sheet. Cool on a rack.

Testing comment: I liked the taste. It had a nice texture. You can't tell or taste any beans. It took a long time to make though. We liked it.

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Be careful how you live--
You may be the only bible some
People are going to read
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(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 16)