WHAT YOU NEED

2 (14.5 ounce) cans cooked white beans or chickpeas (380 grams, drained weight around 230 grams)
12⁄3 cups cold water
25 grams fresh yeast (or 6 grams dry yeast)
1¼ cups rolled oats (105 grams)
3¼ cups strong, white flour (480 grams)
1 tablespoon honey
2 tablespoons olive oil
2 teaspoons salt
Flour for rolling
Butter for greasing
1 egg for brushing
2 tablespoons poppy seeds for sprinkling

Discard the brine, then rinse and leave the beans to thoroughly drain. Mix the beans into a smooth paste by hand or with a hand blender together with the water. Add the yeast and quickly mix until dissolved.

Pour the bean paste into a large bowl. Add rolled oats, flour, honey, oil, and salt. Mix into a smooth but slightly sticky dough. Cover and leave to proof at room temperature for around 4 hours.

Heat the oven to 450°F.

Tip the dough onto a floured surface. Divide into 25 to 30 pieces and roll each piece into a bun shape. Place the buns close together on a greased baking pan, around 12 x 12 inches in size, or straight onto a baking pan covered in parchment paper.

Cover and leave to proof at room temperature for around 1 hour or until they the buns have properly risen. Carefully brush with a whisked egg and sprinkle some poppy seeds on top.

Bake at the bottom of the oven for 25 to 30 minutes. If the bread starts to brown too much you can place another baking pan upside down on top toward the end of the baking time.