Experimenting in the kitchen

Can you tell what is different about these two loaves of bread (as compared to other loaves of bread that are not pictured here)?

I mean aside from the dent in the top of the cut loaf and that orange spot in the lower middle (which is a crust crumb that I didn't brush off before taking the picture).

I added a non-breadish something to it.

I added a magical (some say musical) ingredient.

That's right. I added BEANS. Actually I added bean flour. I've been commissioned to give a class (for a Relief Society activity) on beans and I'm going the non-traditional uses for beans route.

One cup of flour made out of ground pinto beans was used in this batch of bread that I made instead of a cup of whole wheat flour. I even ground up the pinto beans myself, so I know that there is nothing but beany goodness in the flour that I used.

You would not know by tasting it that I used bean flour. You might detect a slight nutty aroma, but you wouldn't know what it was from.

I'll be testing out other recipes over the next few weeks. Some of you know I have a recipe for bean cookies (which my kids LOVE. Really) and I will be showcasing that recipe in my class as well. I've got a recipe for a strawberry smoothie, some muffins, a cake, cream soup, among other recipes that all use BEANS. (insert your own beans joke here)

I really like this bread. Apparently so do the cats, because I found little fang holes in the crust of the half-eaten loaf. Grrrrrrr!