Mung beans whole-wheat bread
I know what you have on mind when you hear the title of this, mung beans bread, immediately a dense thick bread image is coming up, not this time.
If any, this bread is nothing but dense, it’s airy and tender on the inside with a thick crust on the outside. The mung beans, to be accurate, it’s mung beans sprouts, blended with pumpkin seeds and quick oats are a great source of fibers and a rich nutty flavor.
Mung beans sprouts
It might sound strange getting mung beans inside a bread but the truth is, beside all its nutritional additions, it’s just delicious, the nutty fresh flavor of the mung beans gives the bread almost a pre-yeasted grain feeling and adds another layer of taste.
Sprouting mung beans is easy, just place them in a bowl of water, just barely covering the beans and cover with a towel for the night, lack of light is essential for the beans to sprout. Replace the water of the beans every 12 hours for about 1-2 days and you have mung beans sprouts. If you want them to sprout a bit more keep the bowl and replace the water for the 3rd day as well. The sprouts can be kept in the fridge for up to 4 days fresh and crispy.
Mung beans bread road to success
When it comes to flavor in breads without a proper sourdough, some kind of preferment is crucial in order to gain deep flavors. In the mung beans bread I have used Pâte Fermentée which is a dough made 12-16 hours prior to the main bread and contain a proper yeast activity.
The other flavor factor is the mashed mung beans sprouts, pumpkin seeds (roasted or raw) and quick oats, we mash them into a paste (doesn’t have to be super smooth) and add this amazing paste to the bread.
You will need to keep a close look for the bread hydration and adjust water or flour if needed because by adding mung beans, we need to keep in mind that they contain fluids and take under consideration refrigeration factor which adds fluids as well.