No-knead Cracked Barley Black Bean Bread

Put in a large bowl or the pan of a bread machine whole wheat chapatti, teff (or buckwheat) flour and sourdough and let rest for 3h 

Black beans and barley with 400 ml of water and pressure cook for 10 min

Open the pressure cooker and add the black rice the cracked barley amaranth and coffee ground. Add another 250 ml of water and pressure-cook for 20 min with natural pressure release. 

Strain from the liquid and the solid porridge-like content into a pot. Let it cool down to room temperature. 

Now add the bowl the cooled bean mixture to the sourdough

Add the oats, sorghum flour, semolina, salt, and molasses. Mix well without stirring it up too much, and you don't want to break up the beans too much.

The consistency should that be of a thick porridge that slowly drips from a spoon. If necessary, add either of the bean water to thin or some flour or semolina to thicken.

Now let it rest and rise for 3 hours (proofing conditions). The porridge will raise quite well. Transfer in a large loaf pan and proof for one more 1 h.

Put the loaf pan on an aluminum sheet that is covered with parchment paper. Bake for 120 min at 260F.  Turn the loaf pan upside down onto the sheet and bake at 350 for 1 h. Turn oven off and let it rest for 20 min in the oven. Now put it out and let rest and cool for 30 min to 1 h before removing it from the pan. The bean bread is at this stage too soft and brittle and can break apart. Now let rest on a cooling rack for several hours You feel the bread is firmer. Remember once the bread is fully cooled put it in a cellophane bag and keep it in the refrigerator.  Note: This bean bread is inside moist and the beans give it a little soft consistency.