This bread is so soft!
This bread is so versatile. It is great to use for a sandwich or just toasted. My favorite way to eat however is to toast it in a skillet with some vegan butter and drizzle maple syrup on top. It tastes just like french toast!
This bread is definitely worth making if you have a little time on your hands. The dough is sticky but if you use flour to keep it from sticking to everything it isn’t hard to work with. I know you will not be disappointed if you give this bread a try!
Time: 2.5 hours
Yeild: 2 Loaves
Ingredients:
1 cup warm plant milk
1/4 cup maple syrup
2 Tablespoons active dry yeast
5-6 cups flour
1 cup pumpkin seeds
2 cups sweet potato puree
1/4 cup vegan butter, melted
1 teaspoon salt
Instructions:
Combine warm plant milk (approximately 110 degrees) with maple syrup and yeast.
Allow yeast to activate for 10 minutes until it becomes frothy.
Add lesser amount of flour, pumpkin seeds, salt, sweet potato and vegan butter.
Kneed in a stand mixer or by hand for 5-7 minutes.
Transfer dough to an oiled bowl and cover with plastic wrap. (Dough will be sticky)
Place in a warm place for 1 hour until doubled in size.
Punch down dough to release the air and cut in half. (Use flour to keep dough from sticking to you)
On a floured work surface flattened and stretch dough to form a rectangle.
Roll into a log and place into a parchment lined loaf pan.
(Repeat for other half of dough)
Cover loaves with plastic wrap and allow to rise another 45 minutes.
Score dough and bake at 425 for 30-45 minutes.
Notes: coconut sugar or honey could be substituted for the maple syrup.
Notes: pumpkin puree could be used in place of sweet potato.
