Baker Tom introduces us to one of his favourite quirky bread recipes
Makes 1 loaf
You will need
- Strong white flour 500g
- Water 215g, room temperature
- Yeast 10g
- Salt 10g
- Sweet potato mash 200g
- Toasted pumpkin seeds 100g
Toast the pumpkin seeds for 8–10 minutes in a medium oven, and let them cool.
Mix the flour, salt, yeast, cooked potatoes, and toasted pumpkin seeds, then add the water. You may need to add a little more flour or water depending on how wet the potato is.
Mix all the ingredients well to form a dough. Turn it out onto a work surface – it should be sticky. Knead well for 10 minutes. The dough will feel elastic, silky and smooth when ready.
Leave the dough to rest in a bowl for 1 hour, covered.
After an hour, shape the dough and place onto a baking tray. Pre-heat the oven to 220°c/gas 7.
Leave the bread for another hour or until doubled in size. Slash the top of the bread and cook in a preheated oven for 35-45 minutes until golden brown. Remove from the oven and leave to cool.