14.06.2007 Potato Bread

Pick your favorite tuber to make this bread! The results will be equally outstanding, especially when paired with walnuts that are packed with omega-3s, or sunflower seeds which happen to be rich in vitamin E.

1/2 cup (120 ml) water, heated to 100°F (38°C)
1 tablespoon (22 g) blackstrap or regular molasses
1 teaspoon active dry yeast
1 1/2 cups (180 g) bread flour
1 1/2 cups (180 g) whole-wheat flour
1 teaspoon fine sea salt
1/2 cup (128 g) sweet potato purée or mashed potatoes
1 tablespoon (15 ml) canola oil, plus an extra 1/2 teaspoon, to coat bowl
1/2 cup (64 g) salted roasted sunflower seeds or (59 g) chopped walnuts

In a medium bowl, combine water, molasses, and yeast. Let stand for about 10 minutes: it should foam and bubble up. If it doesn’t, start all over again since your yeast might not be fresh.
In a large bowl, combine flours, salt, purée or mashed potatoes, and oil.
Stir in yeast mixture with a wooden spoon. Transfer to a lightly floured surface and start kneading for 6 minutes, incorporate seeds or walnuts, and knead for another 2 to 4 minutes, until the dough is smooth and pliable, adding more flour if the dough is too sticky. Shape into a ball.
Lightly coat a large bowl with 1/2 teaspoon of oil. Turn the dough around to coat, cover, and let rise for 90 minutes.
Punch down dough. Divide into two equal portions. Shape each into an approximately 8-inch (20-cm) loaf. Place on a piece of parchment paper or a silicone baking mat, such as Silpat, on top of a baking sheet.
Sprinkle loaves with some flour. Loosely cover with plastic wrap, and let rise for another 30 minutes.
Twenty minutes before the loaves are done rising, preheat oven to 400°F (200°C, or gas mark 6), along with a large baking sheet.
Remove plastic wrap from loaves. Bake for 24 minutes, or until the loaves are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.

Yield: two 8-inch (20-cm) loaves