Velvety Bean Bread


2 tsp active dry yeast
1 cup lukewarm water
2 cups drained cooked or canned navy beans, at room temperature
1 cup whole wheat flour
1 tbsp olive oil
1 tbsp salt
2 tbsp chopped chives (optional)
About 2 cups all-purpose flour


1.  Add 1 cup of the all-purpose flour and stir in, then add another 1/2 cup and turn and stir to incorporate. Turn the dough out onto a surface floured with 1/2 cup or more all-purpose flour and knead for about 5 minutes until smooth.
2. Place the dough in a clean bowl, cover tightly, and let rise for 3 hours, until almost doubled in volume. (The dough will weigh about 2 1/2 pounds)
3. Turn the dough out onto a lightly floured surface and divide it in half. Lightly butter two 8 by 4 inch bread pans.
4.  One at a time, flatten each piece of dough, then roll up into a cylinder, tuck the ends in, and pinch the seam to seal. Place seam side down in a loaf pan. Cover and let rise for 2 1/2 hours.
5.  Preheat the oven to 400F. Fill a sprayer with water. Slash each loaf lengthwise, place in the oven, and bake for 5 minutes, spritzing the loaves several times with water. Bake for 15 minutes, then reduce the heat to 375F and bake for 25 minutes, or until the loaves are a rich brownn with a matte finish.
6.  Turn out of the pans and test for to see if they are done.  The bottoms of the loaves should sound hollow when tapped and the edges feel firm when pinched. Transfer to a rack, and let cool completely before slicing.