Sweet Potato Bread with Pumpkin Seeds
A delicious whole wheat bread made from sweet potato and pumpkin seeds.
||Cook and mash the sweet potatoes. Make sure they cool down before mixing in.
||Roast the pepitas (oven, pan, microwave, whatever works for you).
||In a mixer, mix everything except the salt and the pepitas. Mix for about 4 minutes, until you get a wet and sticky dough.
||Add the salt and mix for about 7 minutes, then add the pepitas and mix until the dough is uniform.
||Knead for 2 minutes in a large bowl, then cover with a plastic foil and put it in the fridge for 6-10 hours. It should become about 50% bigger.
||Deflate, cut and put in molds (English cake molds will do). Return to the fridge for 6-10 more hrs, it should become 50% bigger again. If it doesn't, leave it at room temp for 1-2 hours.
||Bake at 430° F (220° C) on the lowest part of the oven for about 35 minutes.
There are 140 calories in 1 serving of Sweet Potato Bread with Pumpkin Seeds.
Calorie split: 20% fat, 66% carbs, 15% protein.
Amount Per Serving
% Daily Values*
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