Description
Prep time: 15 minutes
Rest: 10 minutes
Bake: Approximately 50–65 minutes, or as needed
Cool: About 2 hours, until completely cool
Yield: 1 compact loaf, approximately 10 slices
Ingredients
Scale
- 3 cups fully cooked unsalted white kidney beans (cannellini), rinsed and thoroughly drained, approximately 17 ounces drained
- 4 large eggs
- 1 3/4 cups finely ground oat flour, spooned and leveled, approximately 6 ounces
Instructions
- Preheat oven to 375°F. Line an 8 1/2 × 4 1/2-inch metal loaf pan with parchment.
- Drain fully cooked beans thoroughly and measure after draining. Do not use raw or merely soaked kidney beans.
- Process beans and eggs until smooth, scraping as needed. Do not add water to help blending.
- Fold in oat flour until combined. Rest 10 minutes; the batter should be thick and scoopable.
- Spread into the pan and smooth. Bake 50–65 minutes or longer if needed, until the center is set and a toothpick has no wet batter. Tent if the top browns early.
- Rest in the pan 15 minutes, transfer carefully to a rack, and cool completely before cutting, approximately 2 hours.
- Slice into ten portions and toast gently if desired.
Storage: Refrigerate promptly at 40°F or below for 3–4 days, or freeze separated slices for up to 2 months for quality. This is a moist bean-and-egg loaf, not a plain room-temperature sandwich bread.
Texture and nutrition: Expect a dense, tender loaf rather than an airy yeast bread. Estimated protein is approximately 7–9 grams per tenth of the batch, varying with ingredients. The recipe is untested.