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Satsumaimo Power Bread

This post is also available in: Japanese

satsumaimo power bread oishiiii

This is adapted from the Sweet Potato Loaf recipe of the hilariously enlightening Thug Kitchen. It’s a dense bread that packs a high energy and nutrient load – great as a first meal to get you going in the morning or as an afternoon snack to keep you going strong through the final working hours. The recipe is highly flexible, so experiment with different flours, sweeteners, oils, spices, and mix-ins.

satsumaimo power bread ingredients1.5 cups soy milk
2 tbsp lemon juice
2 cups whole wheat flour
1 cup quick-cooking oats*
1 tbsp ground flax seeds**
2 tbsp whole flax seeds
1 tsp baking soda
1 tsp baking powder
1 tsp salt
500g or 2 large satsumaimo
175g silken tofu
6 tbsp extra virgin olive oil
6 tbsp brown sugar
6 tbsp cane sugar
1 tbsp cinnamon
1/2 tbsp ginger
1/2 tbsp vanilla extract***
1 tbsp cane sugar for topping
Suggested mix-ins: red bean paste is awesome (use 4 tbsp each of sugar if using this), any variety of nut/seed, dark chocolate chips, dried fruits, stewed fruits, etc.

Mix the soy milk and lemon juice in a bowl and allow to stand for a couple minutes – it should thicken. Mix the flour, oats, flax seeds, baking soda, baking powder and salt in a large bowl. Add the milk mixture to the dry mixture, combine thoroughly, cover, and let stand overnight.**** The next day, blend together the tofu, oil, sugar, cinnamon, ginger and vanilla extract with a blender, immersion blender or food processor. Stir that mixture into the flour mixture. Peel and grate the satsumaimo. Rest your arm and preheat the oven to 190°C (375°F). Mix the satsumaimo into the dough. Add any other mix-ins and combine. Grease a baking or bread pan lightly with oil, pour the dough into the pan, and sprinkle cane sugar evenly over the top. Bake uncovered for 45 minutes, the cover with foil and bake another 30 minutes or until a knife comes out clean. Allow to cool for 10 minutes before digging in and crushing the rest of your day.

Slideshow:

1. Mix soy milk and lemon juice.  2. Mix flour, oats, flax seeds, baking soda, baking powder and salt.  3. Add milk mixture to dry mixture, combine thoroughly, cover and let stand overnight.  4. The next day blend the tofu, oil, sugars, cinnamon, ginger and vanilla extract.

5. Add the tofu mixture to the flour mixture and combine.  6a. Peel and grate the satsumaimo.  6b. Grated satsumaimo.  7. Add the satsumaimo to the rest of the ingredients and combine.

8. Grease a pan and add dough.  9. Bake at 190 for 45 minutes, cover and bake 30 minutes more or until a knife comes out clean.  10. Let cool in pan for 10 minutes, cut up and dig in.

* You can buy quick-cooking oats or make them by processing rolled oats in a food processor for about a minute.

** You can buy ground flax seeds or make them by blending whole seeds in blender with a milling blade (the Nutribullet works great for this).

*** I make my own from organic vanilla pods and bourbon.

**** Soaking in an acidic solution (in this case the lemon soy mixture) is the traditional method of preparing grains and aids in digestion.

Nutrition info: makes 12 150g pieces. Per piece, 300 calories, 10g fat (1g saturated), 0 cholesterol, 48g carbs (6g fiber), 7g protein, 340mg sodium. Vitamins and minerals: Vitamin A 60%, Manganese 30%, 10% each of: Vitamin E, Vitamin K, Thiamin, Magnesium, Phosphorus, Copper

Cost info: 1150 yen (320 yen per thousand calories), of which soy milk 90, lemon juice 30, whole wheat flour 120, rolled oats 50, flax seeds 40, baking soda 5, baking powder 5, salt 10, satsumaimo 300, tofu 100, olive oil 160, brown sugar 70, cane sugar 70, cinnamon 10, ginger 30, vanilla extract 60

Filed under: Spring, Summer, Fall, Winter, breakfast, snack, dessert, baking, sweet potato, cinnamon, tofu