This is an exceptionally easy and delicious bread that will keep for some time, and it toasts brilliantly even if a couple of days old. The bread is wonderful enjoyed as is, or paired with the date butter, or tempeh bacon or patties, or smoky pinto beans. It also freezes well.
Dietary info: gluten free and vegetarian. Makes 12 slices
Ingredients
160 g (1 cup) brown rice flour
70 g (½ cup) teff flour
30 g (¼ cup) chickpea flour (besan)
1 tablespoon rapadura sugar or raw sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 eggs
80 ml (2½ fl oz/cup) Cultured Buttermilk (page 50) or plain natural yoghurt
2 tablespoons full-cream (whole), non-pasteurised milk
250 g (9 oz/1 cup) mashed sweet potato, cooled
100 g (3½ oz) cold unsalted butter, cut into small pieces
pinch of sea salt
Method
Preheat the oven to 180˚C (350°F) and generously butter a loaf (bar) tin (see Kitchen Note).
Place the flours, sugar, baking powder and cinnamon in a bowl. Mix through with a whisk to combine the ingredients and break up any lumps of flour.
Place the eggs, buttermilk and milk in a small bowl and whisk to combine well, then add the mashed sweet potato and mix until well combined.
Using your fingers or a pastry cutter, cut the butter into the flour until the mixture resembles coarse breadcrumbs – some bits should be the size of a pea. Add the wet mixture and stir through until just combined. Spoon into the prepared tin and bake for 40–45 minutes, until a skewer inserted into the middle comes out clean. Leave to cool for 15 minutes before turning out onto a wire rack to cool completely.
To store, wrap in a piece of foil lined with baking paper and store in a cool dark place for up to 5 days. To freeze, slice and store in a sealed container.
Kitchen Note
This is best made in a loaf tin that is narrower rather than wider; providing less surface area for the bread to hold together once cut. You can happily make this in a 1 litre (35 fl oz/4 cup) capacity loaf tin, but I prefer a smaller 750 ml (26 fl oz/3 cup) capacity cast-iron terrine dish measuring around 27 × 8 × 4 cm (10¾ × 3¼ × 1½ in) that will make a lovely narrow loaf.
FROM ‘WHOLEFOOD FROM THE GROUND UP’ BY JUDE BLEREAU
