Made with einkorn flour and sweet potato..very easy and low in gluten and ❄❄❄❄ well
5oz cooked and mashed sweet potato (cooled)
5oz sieved Shipton mill organic wholemeal einkorn flour
Pinch of salt
1oz sourdough starter
One table spoon of spring water at a time , use only enough spring water to make a soft dough.all depending how moist your sweet potato is..
Combine ingredients into a soft dough, cover and let rest for 1 hour at room temperature.
Divide into 4 buns with floured hands and let it cold rise in the fridge. Let it climatise in room temperature before baking..
Bake in preheated oven at 200 degrees for 10 to 15 minutes..we had ours with beetroot burger ..yum
Added by: Lisa Kafton
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