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1
In large saucepan, bring beans and 8 c. cool water to boil.
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2
Reduce heat to medium low, simmer, covered, for about 1 hour or possibly till tender.
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3
Drain, reserving cooking water.
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4
Puree black beans.
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5
Combine raisins with 1/2 c. of the warm bean water.
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6
Dissolve sugar in hot water;sprinkle with yeast and let stand for 10 min or possibly till frothy.
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7
In bowl, whisk together 1-1/2 c. of the reserved bean water, molasses,oil, undrained raisins, salt, beans and yeast mix.
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8
Using electric mixer, beat in whole wheat flour; beat for 2 min.
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9
Gradually stir in sufficient of the all purpose flour to make hard, slightly sticky dough.
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10
Turn out onto floured surface and knead, adding flour as needed, for 10-12 min, or possibly till smooth and elastic.
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11
Place in greased bowl,turning to grease all over.
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12
Cover and let rise for 1-1/2 to 2 hrs.
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13
Punch down.
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14
Cut into thirds; shape into round loaves.
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15
Place on greased baking sheets; cover and let rise for 45 min.
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16
Beat together egg and water; brush over loaves.
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17
Bake in 375 F oven for 45-50 min or possibly till loaves sound hollow when tapped.
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18
Let cold on racks.
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19
Makes3 loaves.
