2 ½ cups lukewarm water
1 package dry yeast
3 Tablespoons honey
3 Tablespoons corn oil
2 ½ teaspoons salt
1 cup thoroughly mashed or liquified cooked pinto beans
¾ cup mashed potatoes
3 cups unbleached white flour
4 cups whole wheat flour

soften yeast in 2 ½ cups warm, not hot, water, then add honey and 1 cup white and 2 cups whole wheat flour. Mix. Cover. Set in a warm place until light and spongy. Beat in remaining ingredients with wooden spoon except 1 cup white flour. Turn out on floured board and knead in last cup of white flour. Continue to knead for seven minutes. Set aside to double in bulk. Shape into amount of each loaf desired. Set on board and cover with towel. Leave 10 minutes. Grease pans, then shape into loaves and place in pan. Cover and let rise until bread does not spring back when pressed with finger. Place in preheated oven and bake at 400 degrees for 10 minutes. Then reduce heat. Bake at 350 degrees until nicely brown. (about 40 minutes).