A fabulously soft bread, perfect with soups or stews. This recipe was adapted to vegan and gluten-free version from a book called Hunger for the Wild, it tastes fantastic alongside pumpkin soup, (special mention to the other half for being so committed to making a version that I could eat as he had always made it with wheat and diary in the past). It’s would also work well with pumpkin instead of kumara. When using gluten free flours it’s important to mix a few different types together so that they bind and rise well. Gluten free bread tends to go stale a bit faster but just pop slices of this in the microwave and heat for 20 sec to make it amazing again! If you’re not gluten free you can use a mixture of wholemeal and white flour.
Makes 1 large loaf, prep time 40 min plus rising, cook time 40 min
2 medium golden kumara (sweet potato), peeled and chopped
400ml almond milk
3 tsp of yeast started in ¼ cup of warm water
3-4 cups of gluten free flour
1 ½ tsp rock salt
1 tbsp coconut or olive oil
Place chopped kumara in a pot with almond milk and simmer until half the milk has evaporated and the kumara is very soft. Cool to room temp then mix in, 3 cups of flour, salt, and coconut oil and started yeast mixture. Knead until smooth for about 5 min adding in extra flour if to moist.
Leave to rise by the fire or somewhere warm until doubled in size, knead again briefly then form into a loaf, leave to rise again then bake for 40 mins in a 200C oven or until the loaf sounds hollow when tapped.