An inspiring recipe coming from Hemsley & Hemsley cooking book.
I came across this recipe looking through the cooking book of two sisters Hemsley & Hemsley "The art of eating well". I do not know about you but I love collecting cooking books, there are always plenty of inspirations and many healthy recipes which we might not come across before.
This bread has a lot of nutrients and is very easy to prepare, I would suggest preparing a double portion so that you could free one of those :)
The bread can be eaten as it is baked but also it can be frozen for later on or toasted for a bit more crunch.
The recipe is very simple so I encourage you to try, especially if you have some baked sweet potatoes at home already.
For the dough
1 large sweet potato or 1/2 squash
110 buckwheat flour
4 tbs arrowroot (or substitute with buckwheat flour)
1/4 tsp of baking soda
1/2 tsp salt
1 tbs ground flax seed
2 tbsp lemon juice
For the seed mix
60 g pumpkin seeds
60g sunflower seeds
60g sesame seeds
75-90g raisins (optional)
Preparation
Preheat the oven to 180 C degrees and bake the sweet potato or squash for 40-60 minutes till soft. When ready remove the skin and weight out 200g and blend in food processor or just use a fork to squash it.
Mix in the rest of the dough ingredients until smooth, then knead in the seed and raisins until completely combined (it was easier than I thought).
Shape into a loaf using lightly floured hands and make shallow slices along the top and bake for 40 minutes until nicely golden. Leave to cool slightly before slicing.
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