Granary bread Ella from Megalowfood
A recipe for granary bread Ella from Megalowfood, inspired by the Hemsley sisters’ recipe.
“It’s amazing, you can taste the seeds but not really the sweet potato, the texture is perfect and you would think it’s a real granary loaf (with more seeds than usual), there’s a nice crust all the way round but it’s soft in the middle. This bread contains no eggs, no yeast and no gluten, and has a medium to low glycaemic index: the sweet potato and buckwheat have an index of 50 but the seeds and lemon bring the overall GI down. It means the bread is very easy to digest and is good for the figure, since it has complex sugars. I alternate between my small spelt bread and this one!”
For the dough:
1 organic sweet potato (with orange flesh)
145g buckwheat flour
1 tablespoon of Psyllium (optional – otherwise, 1 teaspoon of buckwheat flour)
1 tablespoon of ground flax seeds
½ teaspoon of bicarbonate of soda
½ teaspoon of fleur de sel
1 teaspoon of freshly squeezed lemon juice
For the seed mix:
60g pumpkin seeds
60g sunflower seeds
60g sesame seeds
Preheat your oven at 180°C
Cut the sweet potato in half, lay on an ovenproof dish and cover with cooking foil.
Cook in the oven for 45 minutes to 1 hour until the flesh is soft.
Take 200g of the sweet potato flesh (not the skin) and mix in a mixer (not a blender).
Add the rest of the ingredients for the dough (buckwheat flour, Psyllium, bicarbonate, salt, lemon) and mix until the dough is evenly mixed and smooth (like a bread dough, not liquid).
Add the seeds and mix again.
Line a baking tray with baking parchment.
Flour your hands and form the dough into a loaf shape, cut stripes on the surface.
Cook in the oven at 180°C for 40 minutes until the crust is a nice golden colour.
Leave to cool before slicing.
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