Fall is a great time for comfort foods. I always think of pumpkins, squashes and sweet potatoes or Yams this time of the year. Love making stews and soups that are fill with these taste starchy foods. My sister had a bunch of yams left in her garden so we decided to make a Yam bread. I wanted to do something a little different and thought that yams and sesame would be a great combination.
have been making a lot of hummus these days as my wife Donna loves it. So instead of just adding sesame seeds to this bread recipe. I used Tahini in it as I always put it in my hummus. Tahini is a ground sesame seed paste, looks like peanut butter. It is a creamy, oily, and has a smooth nutty flavor. You can find Tahini in a glass jar or a can, in the ethnic foods aisle of your regular grocery store.
The sweetness from the yams and flavor of the sesame seeds made a wonderful bread. The color is beautiful and unusual looking. The Polenta in this bread recipe adds a graininess and nutty flavor to the bread also. Would be great for Thanksgiving or Christmas.
- ¾ cup Yams ( cooked, mashed )
- 4 - 4½ cups Bread flour
- ½ cup Polenta
- ¼ cup Rye flour
- 2 tsp Salt
- ½ tsp Black pepper
- 2 Tbl Brown Sugar
- 2 Tbl Tahini
- 4 tsp Instant yeast
- 1½ cups Water ( lukewarm )
- 1 Egg white ( for topping )
- Seasame seeds ( for topping )
- Prep all your ingredients before hand to make sure you have everything you need. Pour the lukewarm water, brown sugar, mashed yams, black pepper and Tahini into a large bowl and mix with a whisk till well blended.
- Add in the polenta, rye flour and salt. Mix all together till well mixed. Add in about 1½ cups or 360 ml of bread flour into the mixture and stir till smooth.
- Add in the instant yeast and mix in. Continue to add more flour a half cup at a time. When the dough becomes to hard to mix in bowl. Add a little of the flour onto a flat surface and scrap the dough out of the bowl and place on top of the flour. Sprinkle some more of the flour on top. Now, begin to knead in the flour. Add a little more flour as needed.
- Knead the dough for about 15 minutes and the dough will become smooth and elastic. After kneading add a little oil into a bowl and place the dough into the bowl. Turn over a few times to make sure all sides are lightly coated with the oil. Cover with plastic wrap and allow to rest till double in bulk, about one hour.
- After the dough has doubled in size remove from the bowl and press down with your fingers into the dough to release the gas. Cut dough in half and shape into 2 balls. Place onto a piece of parchment paper that has been sprinkled with polenta. Cover with plastic wrap and allow to rest till double in size again ( about one hour ). About a half an hour before baking place your baking stone into the oven with a heavy duty roasting pan on the bottom of the oven and heat to 375F or 190C
- After the dough has risen a second time, take one egg white and beat it with a wire whisk till foamy. Brush the tops of the dough with the egg white and sprinkle some sesame seeds on top. With a sharp knife cut some slits on to of the dough. Place the bread onto a peel and place onto the hot baking stone. Pour a cup of boiling water into the roasting pan and close the door. Bake for about 30 - 35 minutes or till the dough reads 180F or 82C in the center of the bread. Remove from the oven and place onto a wire rack to cool.