To celebrate National Bread Week this week here is one of my favourite homemade bread recipes and share what I love to top it off with.
I will never get bored of creating bread recipes! Nothing satisfies me more than a slice of homemade bread topped with delicious toppings and a cuppa tea. Even though it’s a sweet bread its delicious served with savoury fillings like eggs, pesto and hummus but I also love topping with my homemade nut butter (really nice combo!).
Make sure to share with any #BreadLovers.
- 210g oats
- 1 small/ medium sweet potato peeled and cut (mine was 6″ round by 7″lengthways)
- 150g hazelnuts
- 1 tsp baking soda
- 2 tbsp. maple syrup
- ½ tbsp. cinnamon
- 1 tsp ginger powder
- 1 tsp cardamom/nutmeg or mixed spice
- 2 chia eggs (2 tbsp. chia seeds soaked in 6 tbsp. water for 15-20 minutes)
- Preheat oven 180°C
- Start by steaming the sweet potato until tender (do not boil as this holds too much excess water).
- Transfer the steamed potato to a large bowl. Using a fork, mash the sweet potato but don’t puree.
- In a Nutri Bullet blitz the oats and hazelnuts into a flour texture.
- Add the milled oats and hazelnuts into the sweet potato bowl along with all the ingredients and combine using a spoon, working the mixture to form a dough.
- Spoon this mix into a lined or greased bread tin and bake for 60 minutes. Remove and let cool fully for an hour to firm up, I usually bake mine at night and leave it overnight cooling.
- When you’re ready to enjoy, here are my two favourite toppings; hard-boiled eggs mixed in teaspoon of pesto for a savoury open sandwich or if you’re feeling something a little sweeter try, my homemade nut butter topped with sliced banana or berries. Either option is perfect to enjoy any time of the day!
- You can also freeze this bread. I slice mine into portions and keep in zip lock bags, and toast from frozen. Alternatively, it’s best stored in the fridge and will last up to 6 days.