Sweet Potato Bread with Pumpkin Seeds

Ingredients

• 2 tbsps dry yeastNutrition
• 2 cups white flourNutrition
• 3 cups whole wheat flourNutrition
• 1 tsp ground cuminNutrition
• 1 tbsp saltNutrition
• 2 lbs sweet potatoesNutrition
• 1 1/3 cups pepitasNutrition
• 2 cups waterNutrition
• 5 tbsps lentils, cooked and mashedNutrition

Directions

1. 1Cook and mash the sweet potatoes. Make sure they cool down before mixing in.
2. 2Roast the pepitas (oven, pan, microwave, whatever works for you).
3. 3In a mixer, mix everything except the salt and the pepitas. Mix for about 4 minutes, until you get a wet and sticky dough.
4. 4Add the salt and mix for about 7 minutes, then add the pepitas and mix until the dough is uniform.
5. 5Knead 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.
6. 6Deflate, 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.
7. 7Bake at 430° F (220° C) on the lowest part of the oven for about 35 minutes.

Nutrition per serving

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