Potato Onion Seeded Bread - Vegan Option

Bread baking has become a weekly ritual at home. We all love the aroma of freshly baked bread. I think I may have told you this before. Earlier, I used to bake/buy bread to go with all the soups that I make. These days, I have a feeling that I make soups to go with all the awesome breads that I bake.

With so many varieties of breads to bake and soup to make, I will be doing this for years to come. My Friday dinners are sorted out :-)

If you are looking for the amazing soup I made with this bread, here is the link. Quinoa and Vegetable Summer Soup

Recipe inspired from here

Ingredients

Bread Flour 500 gms (or use all purpose flour), about 4 cups
Sugar 1 tsp
Salt 1 tsp
Instant Yeast 1 pkt (2 1/4 tsp, 7 gms)
Butter 50 gms - Use Vegan Butter if needed.
Potato 1 big (100 gms)
Onion 1
Warm Water 1 cup (240 ml, more if needed)
Oil 1 tbsp
Sunflower Seeds 1 tbsp (+ a few to sprinkle)
Pumpkin Seeds 1 tbsp (+ a few to sprinkle)
Italian Herbs 1 tsp (+ a little to sprinkle)
Milk 1 tbsp to brush

Method of Preparation

1. Steam the potato and peal. Mash it with a fork. I just cooked in microwave for 2 min.

2. Finely chop the onions. Heat a little oil in a pan. Add onions and saute till translucent. Keep aside.

3. In a mixing bowl, take the flour, seeds, herbs, sugar, salt and yeast. If using Active yeast, remember to proof it.

4. Add butter and mix well.

5. Add the mashed potatoes and the sauteed onions. Mix well.

6. Add water little at a time and knead well.

7. Once it is combined, knead for  5-10 min till it is smooth and elastic.

8. Split into 2 and shape them into loafs. Place on a baking sheet with parchment paper.

9. Cover and let it rise till doubled.

10. Brush with milk. Cut slits on top. Add the seeds and herbs.

11. Preheat oven to 200 C (400 F). Bake for 20-25 min or till the top of the bread is browned and the bread sounds hollow when tapped.