2 cups of whole wheat flour
1/2 cup of cooked sweet potato puree (sweet potato cooked and mashed)
1 tablespoon of salt
1 1/2 cups of milk
1/4 cup of honey
1/4 cup of butter
4 tablespoons of active dry yeast for bread
1/2 cup of oats
2 1/2 to 3 cups of whole wheat flour
2 cups of whole wheat flour
1/2 cup of cooked sweet potato puree (sweet potato cooked and mashed)
1 tablespoon of salt
1 1/2 cups of milk
1/4 cup of honey
1/4 cup of butter
4 tablespoons of active dry yeast for bread
1/2 cup of oats
2 1/2 to 3 cups of whole wheat flour
Mix together the whole wheat flour, sweet potato puree, and salt in a large bowl
Heat the milk, honey, and butter slightly until they are warm
Dissolve the yeast in this mixture
Add everything to the previous mixture
Beat at low speed for 30 seconds, scraping down the sides of the bowl
Beat at medium speed for an additional 3 minutes
Add oats and enough whole wheat flour to get a firm dough
Knead on a floured surface for about 7 minutes
Place in a greased bowl, turn the dough over so it's coated with butter all over
Cover and let rise in a protected area for 1 hour or more
Lower the dough and divide into two pieces
Cover and let rest for 10 minutes
Open each piece into a rectangle of 30 x 17 cm
Roll up tightly, applying pressure like a croissant
Close the edges and ends
Place seam-side down in two English muffin tins, well greased
Cover and let rise for an additional hour
Bake in a moderate oven (180°C) for about 40 minutes, or until golden brown
Remove from tin and let cool
Serve 6 to 8 people.
