Bean flour does not essentially differ from other farina, but it has an unpleasant taste; this is, however, scarcely perceptible if the flour be steeped in water before it is used for making into bread. This flour, so treated, made up into cakes or bread with yeast and salt, is tolerable; but a good bread with a mixture of wheat and bean flour is thus made: Soak the flour for three days in water before it is required, changing the water every day, to carry off the peculiar flavour of the bean; then put the flour to drain over a sieve; during this operation put a peck of wheat flour into the kneading trough, and mix it up with yeast and salt. After it has been properly fermented, knead the bean flour with it into dough, and after it has stood a sufficient time to prove, divide it into loaves, and bake.

Pea Bread may be made in the same manner as directed in the foregoing article for beans; it is sometimes mixed up with oatmeal and made into cakes; but equal quantities of pea flour (that has been steeped), potatoe flour, and seconds wheat flour, afford a good bread. The sponge should be set with the wheat flour, and after fermentation the other flours kneaded in, allowed time to prove, then divided and baked.