Over the years, I experienced using different natural readily available ingredients from my garden to give a regular bread a chewy texture. I have found the ingredient and would like to share it with you.
The secret ingredient is starchy root crop such as potato, sweet potato, or my favorite one: malanga!
Whole Food
As I have mentioned in my first recipe blog, I like to use as much whole food as possible for its health benefit because whole food especially skins and seeds are packed with natural vitamins and phytochemicals. Therefore, I don't peel the potato, sweet potato, or malanga at all. I boil them first, then puree them with skin on!
Fresh Ingredients
In addition, I use the freshest ingredients possible. I buy wheat berries and flaxseeds and grind them right before I use them. Otherwise, nutrients decrease rapidly after the wheat berries and flaxseeds are broken down.
Ingredients
- 4 cups whole wheat flour
- 1/4 cup rolled oats (optional)
- 1/4 cup ground flax seeds (optional)
- 2 tablespoons raw sugar or honey
- 1 teaspoon salt
- 1 teaspoon yeast (omit it if you use sourdough)
- leaves from 2 rosemary sprigs
- 1 cup water
- 1 cup pureed boiled potato, sweet potato, or malanga
Directions
- Mix all ingredients
- Knead it into a dough and shape it
- Let it rise for 90 minutes or double in size
- Bake it at 350F for 40 minutes
Thank you for cooking with me today. I'll see you next time!