The Verdant Crust
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Chile is famous for its Pan de Zapallo, where bakers add pumpkin to their dough to produce a soft-textured loaf with a vibrant hue.
German bakers add potatoes to retain moisture and extend shelf life.
Not to be outdone, I've created a loaf that incorporates green runner beans to give colour, texture and nutrition.
Here it is:
INGREDIENTS
500 gms strong white bread flour
200 gms of cooked runner beans, blended to a puree (you may or may not need to add a little of the cooling water....but only if necessary)
120 gms water
10 gms fine sea salt
10 gms brown sugar
30 gms olive oil.
7 gms instant rapid yeast
METHOD
Prepare the bean puree...chopping the beans diagonally and boiling them until tender. Then drain, blitz into a puree, and leave to cool until lukewarm.
In a large bowl, mix the flour, salt and yeast.
Add the puree to the water and then add the sugar and the oil. Stir well. Add to the flour and bring everything together.
Knead for at least 10 minutes until you have a soft and silky dough.
Place in a lightly-oiled bowl, cover and leave in a warm place until it has doubled in size.
Tip the dough onto a lightly-floured surface, knock back to remove the air and shape as (a) boule(s), a batard or to half-fill (a) prepared loaf tin(s).
Preheat the oven to 200⁰C (392⁰F) or slightly less if you have a fan oven.
Score the loaf and glaze if you wish. These are glazed with a mix of milk and cornflour and topped with black sesame seeds.
Bake for 30 minutes. If the loaf browns too quickly, place a tent of aluminium foil over it. The bread is done when it sounds hollow when tapped on the underside.
Cool on a rack before cutting.
Happy Baking.
Runner beans around the World
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