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and I have to say it was very, very good!  There was no specific bean taste, although it was wheat-y.   I don't mind that at all though.  My husband is all about putting peanut butter on whatever bread I make.  It honestly doesn't matter what kind it is....which I find rather funny.  His favorites I would have to say are the ryes though.

Liseling posted her Pinto bean bread in this thread: http://www.thefreshloaf.com/node/12214/pinto-bean-bread

I work at a small Organic Bakery in Winnipeg,MB. We get our grain directly from the farmers and mill our own flour/grain and press our own organic sunflower oil at the bakery . The bread is pretty basic but is made with the best ingredients possible. I work the night shift from 8pm to 430am by myself and on average I make between 275 and 400 loaves each night along with roughly 700 buns and 250 WW cinnamon buns. I make 9 kinds of bread during the night: Wholewheat, Wholewheat Multi, White, Cracked Wheat, White Multi, Wild Rice, Light Sourdough Rye, Spelt, and Ciabatta.

My wife makes three loaves of light whole wheat bread, alternating every other week with an all-white flour version of the same recipe. Two of the loaves are our "daily bread", the third routinely goes to a neighbor. She uses our bread machine, a Zo, on the "Dough" setting, and does a 2nd bulk fermentation, panning and proofing, and baking outside the machine. The machine does a one hour bulk proof; her second bulk proof is usually 2 to 2-1/2 hours depending on the dough's behavior.

I have been having problems with my San Francisco starter.  This is the only starter that I have used so far that is not home grown.  It is not as vigorous as what I am used to.  This is the third time I've used it to make sourdough but I'm still not getting the open crumb that I want.  I am documenting it because my husband claims that it is the best sourdough I've made so far.  He absolutely loved the flavor and could not stop raving about it.  He said "it's long in the palate, like wine."   

Inspired by the gorgeous rye breads hansjoakim has been showing us, I made Hamelman's 70% 3-Stage Rye Sourdough today.

I've made lots of light rye breads and enjoyed them, but I had not yet tackled a rye with over 50% rye flour. I had also never made a rye using the "Detmolder 3-Stage" method. It was time.

I don't know if it is my enduring love of the classic Star Trek Episode (remember - the tribbles ate all the quadrotriticale) or longing for the wee great mountains and lochs of Scotland (one of my past "homes away from home") but lately I've been obsessed with triticale - the wheat/rye hybrid developed in Scotland.

second endeavor after coming back to my electric oven after a month of wood fired brick oven adventures. delicious little rolls for pretty much anything, for me it was a dinner roll.

Goji is one of the most anti-oxidant berries in the world.  Tibet is a barren country; they don't have much produce but they have Goji in abundance.  In the health food stores in Brisbane, I sense a fab going on with these Tibetan Goji berries.  They sell for a lot of money but in China and Taiwan they are dirt cheap - you buy them from Chinese herbal medicine stores.  As kids, we were told to have plenty of them as they are very good for your eye sight (or so the Chinese herbal doctors have us believe).  A dish that my mother often made whe

There are a couple of things you can do with stale bread. Loaves that are past their prime can still be enjoyed for toast or paninis. Dried slices of lighter bread make for awesome croûtons. Not too spoilt breadcrumbs go well in stuffings or even in biscottis. Sourdough leavened pain de campagne is an awesome choice for putting in fishcakes. If you're really adventurous, hearty rye loaves mixed with rye starter, molasses, water and raisins can be made into kvas.