Nutrient-rich Purple Sweet Potato European Bread: Low-fat, Low-sugar Recipe

Lately, I’ve developed a fondness for European bread, as it’s relatively simple and hassle-free to make. The recipe I’ve crafted involves no oil or sugar, employing only a moderate sweetness from raisins, making it guilt-free for indulgence. Incorporating purple sweet potato into the dough enriches it with selenium, anthocyanins, eight types of vitamins including A, B, and C, along with over ten natural minerals such as phosphorus and iron. These elements contribute to preventing cardiovascular diseases, have anticancer properties, improve digestive health, and safeguard against gastrointestinal issues. Moreover, its natural purple hue is incredibly appealing! The bread boasts a soft yet chewy exterior and a fine, sweet-tasting texture—undeniably delicious!

Ingredients:

• 400g high-gluten flour
• 200g water
• 150g purple sweet potato mash
• 3g salt
• 4g instant dry yeast
• Raisins (as preferred)

Instructions:

Pre-steam the purple sweet potato in advance until soft, then mash it using a spoon to create a puree. In the flour, create a small well and add the instant dry yeast, covering it with flour. Pour the salt in a separate area (to prevent direct contact between the yeast and salt, preserving yeast activity). Incorporate the purple sweet potato puree into the mixture. Gradually add water (consider reserving around 15g initially, adjusting based on the dough’s consistency). Start kneading the dough until it forms a cohesive ball, then allow it to ferment until it doubles in size. During the fermentation period, soak the raisins in warm water for an hour until they swell, then drain them thoroughly (as shown in the image). Once the dough has fermented, proceed with shaping. Divide the dough into two portions (or as desired, possibly four pieces, using the same method). Take one portion and gently roll it into a rectangular-shaped dough sheet using a rolling pin. Evenly spread a layer of raisins over the dough, gently pressing them in. Roll the dough from top to bottom. Pinch and seal the edges. Place the sealed side facing downwards onto a baking tray, repeating the process for the second piece. Brush a thin layer of edible oil on top (to avoid drying out). Ferment the dough again until it slightly expands. Dust a thin layer of dry flour over the surface, then use a sharp knife to create desired patterns. Preheat the oven to 180°C (upper) and 160°C (lower) and bake the bread on the middle-lower rack for 25 minutes. The naturally vibrant purple hue is stunning! The bread’s exterior is tender yet resilient, while the internal texture is delicate and pleasantly sweet. Pro Tips: Different brands of flour may vary slightly in water absorption. It’s advisable to reserve 10g of water initially and adjust according to the dough’s consistency. No need to knead the dough until it forms a smooth surface. The final product will still be soft and delicious! Raisins can be substituted with other preferred dried fruits. Oven temperatures may differ, so adjust accordingly.