Combine warm water, yeast, molasses, beans, chili powder, and cayenne pepper in a large glass bowl. Allow to rest for 10 minutes. Add salt.

Add flour, 1/2 cup at a time, mixing thoroughly, until dough comes together in a lump. Use some of the remaining flour to dust a work surface, and dump out the dough, dusting the top of the mound with flour as well.

Knead for about five minutes, adding flour as necessary, until bread dough is smooth and no longer sticky.

Place dough in a glass or plastic bowl, cover loosely with plastic wrap, and allow to rise in a warm place for about two hours, or until doubled in bulk.

Grease one large or two small loaf pans.

Punch down dough and form into a rough rectangle about two inches longer than your loaf pan. Roll rectangle up, tuck ends toward the seam, and place in the pan smooth side up. Slash the top several times with a sharp knife, and allow to rise again for about half an hour.

Preheat oven to 450 degrees F.

Bake bread at 450F for 10 minutes, then reduce heat to 350F for half an hour for one large loaf, or 15 minutes for two small loaves. Bread is done when it sounds hollow when tapped with a spoon or your finger.