Sweet Potato Bread with Pumpkin Seeds
A delicious whole wheat bread made from sweet potato and pumpkin seeds.
2 tbsps dry yeast
2 cups white flour
3 cups whole wheat flour
1 tsp ground cumin
1 tbsp salt
2 lbs sweet potatoes
1 1/3 cups pepitas
2 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
5 tbsps lentils, cooked and mashed
Cook and mash the sweet potatoes. Make sure they cool down before mixing in.
Roast the pepitas (oven, pan, microwave, whatever works for you).
In a mixer, mix everything except the salt and the pepitas. Mix for about 4 minutes, until you get a wet and sticky dough.
Add the salt and mix for about 7 minutes, then add the pepitas and mix until the dough is uniform.
Knead for 2 minutes in a large bowl, then cover with a plastic foil and put it in the fridge for 6-10 hours. It should become about 50% bigger.
Deflate, cut and put in molds (English cake molds will do). Return to the fridge for 6-10 more hrs, it should become 50% bigger again. If it doesn't, leave it at room temp for 1-2 hours.
Bake at 430° F (220° C) on the lowest part of the oven for about 35 minutes.
in 1 serving of Sweet Potato Bread with Pumpkin Seeds.
, 66% carbs, 15% protein.
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