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Lima Bean Wheat Bread Recipe

Lima Bean Wheat Bread Recipe

3 loaves



2 packages active dry yeast

1/4 cup warm water

1 cup each: cooked dried lima beans or rinsed, drained canned lima beans, cold water

2 cups fat-free milk

4-6 tablespoons melted margarine or butter

1/3 cup sugar

4 1/2 - 5 1/2 cups all-purpose flour, divided

1 1/2 cups whole wheat flour

1 1/2 teaspoons salt

Fat-free milk, for glaze


Mix yeast and warm water in small bowl, let stand 5 minutes. Process beans and 1 cup cold water in food processor or blender until smooth. Mix bean puree, 2 cups fat-free milk, margarine, and sugar in large bowl. Mix in yeast mixture, 4 1/2 cups all-purpose flour, whole wheat flour, and salt. Mix in enough remaining 1 cup all-purpose flour to make soft dough.


Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl and let rise, covered, in warm place until double in size, about 1 hour. Punch dough down.


Divide dough into 3 equal pieces. Shape each into oval loaf on greased cookie sheet. Let rise, loosely covered, until double in size, about 45 minutes, brush with milk. Bake at 375 degrees until loaves are golden and sound hollow when tapped, about 1 hour. Transfer to wire racks and cool.

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