Tuber Seeded Loaves
Hearty potato bread with seeds or nuts, perfect for sandwiches or sides.
Equipment
- Baking sheet, Large bowl, Medium bowl, Parchment paper or silicone mat, Wire rack
Ingredients
- 1½ cups 180 g Bread flour, plus extra for sprinkling
- 1 tablespoon 15 ml Canola oil, plus ½ teaspoon
- ½ cup 64 g Chopped walnuts OR ½ cup (64 g) Roasted, salted sunflower seeds
- 1 teaspoon Active dry yeast
- 1 tablespoon 22 g Blackstrap or regular molasses
- 1 teaspoon Fine sea salt
- ½ cup 128 g Sweet potato purée OR mashed potatoes of any kind
- 1½ cups 180 g White whole wheat or regular whole wheat flour
- ½ cup 120 ml Water, heated to 100°F (38°C)
Instructions
- In a medium bowl, combine water, molasses, and yeast.
- Let stand for 10 minutes, until foamy.
- In a large bowl, combine bread flour, whole wheat flour, and salt.
- Add potato puree and 1 tablespoon canola oil to yeast mixture.
- Stir wet ingredients into dry ingredients.
- Transfer to a lightly floured surface and knead for 6 minutes.
- Incorporate seeds or walnuts and knead 2-4 minutes until smooth.
- Add flour if dough is too wet.
- Shape into a ball.
- Lightly coat large bowl with ½ teaspoon oil.
- Turn dough to coat, cover, and let rise for 90 minutes.
- Line baking sheet with parchment paper or silicone mat.
- Punch down dough and divide into 2 equal portions.
- Shape each into 8-inch loaves.
- Place on baking sheet.
- Sprinkle loaves with bread flour.
- Loosely cover with plastic wrap and let rise for 30 minutes.
- Preheat oven to 400°F (200°C).
- Remove plastic wrap.
- Bake for 24 minutes, until golden brown and hollow-sounding.
- Let cool on wire rack.
Notes & Wine Advice
Serving Tip:
Slice and serve warm with butter or use for sandwiches.Wine Advice:
A light-bodied red wine, such as Pinot Noir, or a dry rosé.Nutrition values
Calories: 350 kcal | Carbohydrates: 60 g | Protein: 12 g | Fat: 8 g | Sugar: 4 g