Sourdough vegan buns. Soft and moist even when cold. ❄❄❄❄ well too. Just warm them up in defrost mode
8oz steamed and mashed sweet potato
2oz shiptonmill organic wholemeal einkorn flour
2oz shiptonmill organic light spelt flour
4oz shiptonmill organic untreated bread flour
3oz organic sourdough starter
6 oz organic soya cream
1 tsp pink salt
Combine sweet potato (when cool) all flour, sourdough starter and salt, stir well, then cover and let sit for one hour.
Add soya cream and knead well , cold rise overnight
Divide into 6 on dusted table and hands with flour and shape into 6 buns or rolls!
Put them on baking tray lined with greaseproof paper and cover with tea towel, let rise for a few hours
Brush with soya cream and sprinkle with poppy seeds
Bake in a pre- heated oven at 200 for 5 minutes, then at 180 for 10 - 12 minutes ..enjoy
Added by: Lisa Kafton
Due to unprecedented demand, we have had to close our shop temporarily due to a backlog of orders.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers