Description
I love a classic whole wheat bread, but I also love those potato buns for hamburgers. So I decided to combine the 2, and modify my classic bread recipe to include some sweet potato. Sweet potatoes give a slight orange color and mild sweetness, that make the loaf just a little bit better. In this photo here, I used some Roasted Sweet Potato Puree as a spread for double sweet potato action!
Time
Prep Time:
45 minutes
Rest Time:
2 hours
Cook Time:
45 minutes
Total Time:
3 hours
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.14
Ingredients
Serving(s)
- 1 medium Cooked sweet potato
- 1 1/4 cup Water
- 1 tbsp Dry yeast
- 1 1/4 tsp Salt
- 2 tsp Extra virgin olive oil
- 1 tsp White vinegar
- 3 cup Whole wheat flour
- 2/3 cup Vital wheat gluten
Instructions
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- Peel your sweet potato, and cut into cubes. Add to a medium pot and cover with water. Bring to a boil, cover, reduce to medium, and simmer for around 15-18 minutes, until the sweet potato can be easily crushed with the back of a spoon. Use a slotted spoon to scoop out the sweet potatoes, and reserve the water (you will need it later in the bread). Let everything cool to room temperature
- In a large bowl, combine the water (use the leftover boiling water, and add some fresh water if you need more) and the sweet potatoes. Mash with a fork or potato masher, and fully combine into the water
- From here, you can proceed on with making the loaf of bread as normal. Since bread making can be quite complicated, I will leave the link to my 100% Whole Wheat Bread recipe, which breaks down my steps for a loaf of bread. Note that this dough is a little stickier than I am used to
Nutrition Facts
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Total Fat: 1.0g (1 %)
Saturated Fat: 0.2g (1 %)
Sodium: 145mg (6 %)
Total Carbohydrate: 14.1g (5 %)
Fiber: 2.1g (8 %)
Net Carbs: 12.0g
Total Sugar: 0.6g
Protein: 5.2g (10 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 15mg (1 %)
Iron: 0.86mg (5 %)
Magnesium: 25mg (6 %)
Potassium: 88mg (2 %)
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