This recipe won Jim Kelley the first prize at the Gilroy Garlic Festival in 1994. One taste of the loaded (it has beans, corn, onion, garlic, chilies, and spices in it) bread and you'll see why.
1 1/2 cups whole wheat buckwheat flour
1 1/2 cups cornmeal
2 teaspoons dry yeast
2 cups warm water
3/4 cup lowfat yogurt
1/2 cup honey
1 cup black beans - drained
1/2 cup frozen corn - thawed
1/2 cup red onion - chopped
1/4 cup cilantro - chopped
1/4 cup garlic - chopped
1/4 cup sun-dried tomatoes, oil-packed - halved
1 tablespoon chili powder
3 tablespoons Anaheim chili pepper - seeded and chopped
3 tablespoons margarine - melted
1 tablespoon jalapeno - seeded and chopped
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon vinegar
4 3/4 cups all-purpose flour
vegetable cooking spray
In a very large bowl, combine whole wheat flour, cornmeal, and yeast. Stir well. Add water, yogurt, and honey. Stir and let stand for 30 minutes. Add beans and the next twelve ingredients (beans thru vinegar); stir. Stir in 4 1/2 cups of the flour to form a soft dough.
Turn the dough out onto a floured board. Knead until smooth and elastic (8 minutes); add enough of remaining flour, a tablespoon at a time, to prevent the dough from sticking to hands. Coat a large bowl with cooking spray (or two medium ones). Place dough in bowl(s), turning as to coat the top of the dough with oil. Cover and let rise in a warm, draft free place until double in bulk (45 minutes).
Punch dough down. Divide dough into 4 equal portions, and shape each into a six-inch loaf. Make 4 (1/8n inch deep) diagonal cuts across tops of loaves. Dust loaves with flour. Cover and lets rise until doubled in bulk (45 minutes). Bake at 375 degrees F until loaves sound hollow when tapped (25 minutes).
Calories: 170 Calories From Fat: 10%
Protein: 5g Carbohydrate: 34g
Cholesterol: 0mg Sodium: 91mg