This a hearty bread with a sweet undertone. Great with a slather of butter, your favourite jam or by itself. Some extra nutrition, that's not given away by the taste. Try it, you'll love it. If you do, I'd love for you to sent me a pic & tell me how you liked it! Watch me make it here.
1 large egg beaten or flax seed gel. Check the link provided for how to make this.
1 tbsp honey or sugar
1/2 tsp salt
2 tbsp melted coconut oil or melted butter/olive oil/any oil for baking that you prefer
8 oz all-purpose flour
8 oz oat flour
1 tsp brewer's yeast (optional)
3 tbsp ground flax seed
Add the yeast & honey to 2/3 of the warm water. Mix and set aside. The yeast needs to start bubbling before it is added to the rest of the ingredients.
Mix flours, brewer's yeast, flax seed & salt. Set aside in a large bowl.
Mix the sweet potato mash, melted coconut oil & egg together set aside.
When the yeast has started to bubble to the top of the water add the sweet potato mash mixture to the flour. Then add the yeast mixture.
Using a wooden spoon or your clean hand, mix until the dough starts to form and hold together. You want it to be slightly sticky. If the dough is too dry before this point add the other 1/3 of the warm water.
You can continue to mix in the large bowl or turn the dough onto a lightly floured surface. Kneading for about 6-10 minutes.
Place the dough in a lightly greased bowl. Let rise in a warm spot, covered, until double in size. About 30-40 minutes.
Shape the dough and place in prepared baking pans. Preheat oven to 350°F/176°.
Let rise, covered, for another 35-ish minutes.
Bake for 30-35 minutes or until done.
You can baste the tops, with butter straight out of the oven. I chose not to.
Leave in pan for 10 minutes. Turn out onto wire rack to cool completely or serve warm.
The amount of liquid and flour will depend on a few factors.
-The type of flour you use
-How much moisture is in the sweet potato mash
If your climate is dryer, you may need more liquid. If your climate is humid you may need more flour.
Always have extra flour and warm water on hand, when you begin mixing. Don't add all of the liquid at one. Start with about 2/3rds of the water and go from there.
This bread freezes very well for up to 6 months. Cool completely, slice & wrap well before freezing.