Ingredients
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Dry ingredients:
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60 g of Chickpea flour
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70 g of Brown rice flour
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30 g of Potato starch
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30 g of Tapioca starch
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8 g of Psyllium husk
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5 g of Dry yeast
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20 g of Brown sugar
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3 g of Salt
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wet ingredients:
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40 g of Extra Virgin olive oil
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1 tsp of Apple vinegar
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220 ml of Water
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additional ingredients:
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35 g of Boiled potatoсмазать форму
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35 г Vegetable oil
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1 tsp of Sesameдля украшения
Directions
This bread is the softest, airy, and wet. It’s great for sandwiches and to eat as is. This bread keeps fresh because of olive oil, chickpea flour, and baked potatoes – they make it delicious and soft on the next day and even the day after.
It’s super easy to make it. Just mix the batter and let it rise in the pan.
It rises well, too, so fill the pan just a tiny bit more halfway or it will overproof.
Enjoy!
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Steps
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1
Done
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Boil the potatoes with jackets. Let cool down, then peel and mash until smooth. |
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2
Done
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Sieve the flour and starch, add the rest of the dry ingredients and combine until smooth. |
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3
Done
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Add the mashed potatoes and wet ingredients to the dry ones. Combine until smooth. |
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4
Done
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Grease the loaf pan with oil, pour in the batter, sprinkle with sesame seeds. Grease the plastic wrap with oil and cover the loaf. Let it stand for 1 hour, it should double in size. |
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5
Done
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Preheat the oven to 210 degrees. |
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6
Done
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Bake the loaf at 210 degrees for 30-35 min. If the surface is starting to get burnt, cover with foil until the end of cooking. |
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7
Done
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Once the bread is done, take it out and let cool down. Once cooled, release, and serve. Keep in a tight bag or container. |
