Another recipe of homemade bread for the mission "Processed bread extermination from home".
This is part III of the saga (you can read part I here and part II here) and definitely the most successful until now!
As you may know, I've been really committed to bake our own bread here at home with the hope of ending (or exterminate, to be more precise) the white refined bread that J. keeps bringing home from the supermarket.
The breads that I've been baking and sharing with you guys, although quite good for my taste, were still not enough to overcome Mr. J's addition to white bread. :-/
A few days ago, I had guests here at home and I came up with this recipe of bread (I actually made a loaf of bread instead of the buns), so I got the chance to test it among several mouths and collect several opinions.
It went so well that I decided to repeat the recipe today to share with you guyes (and also to eat it here at home). This bread recipe had overall approval from my guests, including children and, the most picky of all, Mr. J!!! Finally!
Sweet Potato Buckwheat & Carob Buns
Preparation Time: 5 minutes
Cooking Time: 15 minutes stove + 30 minutes oven
Cost: 1,60 € (in Portugal)
Nutritional Information (per bun): 214 Kcal, 6.8 g protein, 41.9 g carbs, 4.3 g fat
1 big Sweet Potato (~350 g)
1 cup Buckwheat Flour (~150 g)
1/4 cup Carob Powder (~25 g)
2 tbsp Ground Flax, thickened with 6 tbsp Water 15 min.
1/2 tsp Baking Soda
2 tbsp Sunflower Seeds + extra for garnish
Poppy Seeds to taste, for garnish
(Note: on the photo of the ingredients there is also a tsp of apple cider vinegar that I used for the first time I made this recipe but I forgot to add it this time and it didn't make any difference so you don't need to add it.)
1. Peel and roughly chop the sweet potato and steam it for about 15 minutes or until tender. Drain well to remove excess water. Reserve.
2. Place ground flax into a bowl and add in the water. Give it a stir to combine and let it thick for about 15 minutes. Reserve.
3. Place flours, baking soda and sunflower seeds into a big bowl and whisk to combine. Reserve.
4. Once well drained, transfer the sweet potato to the food processor and reduce to puree.
5. Add the sweet potato puree to the flour mixture and mix well to combine. It will form a thick dough.
6. Add in the thickened flax and mix to incorporate. The dough should detach from the bowl and be palpable. If not, add a little more flour.
7. Pre-heat the oven to 190 ºC/375 F and prepare a baking sheet lined with parchment paper.
8. Using your hands roll the dough into buns and place them onto the baking sheet. Sprinkle the seeds over the buns and gently press them to fix them. Using a knife make two perpendicular cuts on the top of each bun and place them in the oven to bake for about 30 minutes.
9. Remove from the oven and let them to cool down completely on the cooling rack. Serve when cold or slightly warm as desired.
I hope you enjoy this healthy bread recipe! This one will definitely be around often...