Sunchoke Bread (Pane al Topinambur)
Category: Yeast Breads
Servings: 2 Loaves
This delicious Sunchoke Bread is a unique twist on traditional bread, using the earthy flavor of topinambur (sunchoke) to create a wonderfully soft and flavorful loaf. The bread combines a mix of all-purpose flour and whole wheat flour, offering a wholesome texture that pairs beautifully with the natural sweetness of honey and the slight nuttiness of sunchokes.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Topinambur (Sunchoke) | 130g |
| All-purpose flour (Farina 0) | 500g |
| Whole wheat flour (Farina integrale) | 50g |
| Water | 250g |
| Millefiori honey | 15g |
| Fresh yeast (Lievito di birra fresco) | 7g |
| Fine salt (Sale fino) | 15g |
Instructions:
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Prepare the Sunchokes: Begin by thoroughly washing the sunchokes under cold running water. Then, steam them until they become tender and soft to the touch. The steam cooking method ensures that the sunchokes soften without becoming too watery, making it ideal for this bread.
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Mash the Sunchokes: Once the sunchokes are fully cooked, peel off the skin and blend them into a smooth purée. Set the purée aside to cool down while you proceed with the bread dough preparation.
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Prepare the Dough: In the bowl of a stand mixer equipped with a dough hook, combine the all-purpose flour and whole wheat flour. Add the fresh yeast and crumble it into the flour mixture. Next, drizzle in the honey, followed by the warm water. Mix until the ingredients start to come together into a rough dough.
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Add the Sunchoke Puree: Once the dough has started to form, incorporate the cooled sunchoke purée into the mixture. Knead everything together on medium speed for about 10 minutes, or until the dough becomes smooth and elastic.
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Let the Dough Rise: Transfer the dough into a lightly oiled bowl. Cover with plastic wrap or a damp cloth, and let it rise for about 1 to 1.5 hours, or until it has doubled in size.
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Shape the Loaves: Once the dough has risen, gently deflate it and divide it into two equal portions using a bench scraper. Shape each portion into a loaf, taking care to form them to fit into your prepared loaf pans. Lightly flour the pans before placing the shaped dough into them.
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Second Rise: Cover the loaves with a clean towel and let them rise for an additional 30 minutes, until slightly puffed up.
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Preheat the Oven: While the loaves are rising, preheat your oven to 220°C (430°F). Prepare a baking sheet by lining it with parchment paper.
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Bake the Bread: Once the dough has completed its second rise, flip the loaves out of their pans and place them onto the prepared baking sheet. Dust the tops lightly with flour for a rustic touch. Bake the loaves for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
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Cool and Serve: Remove the loaves from the oven and allow them to cool on a wire rack before slicing. Enjoy the bread as an accompaniment to soups, salads, or as a base for your favorite sandwich fillings!
Notes:
- Sunchoke Flavor: Sunchokes bring a mild nutty and slightly sweet flavor to the bread, making it perfect for both savory and sweet applications.
- Storage: This bread stays fresh for up to 3 days when wrapped in a clean kitchen towel and stored at room temperature. You can also freeze the bread for up to 2 months.
This bread is a unique and wholesome addition to any meal, offering a great way to enjoy the versatility of sunchokes while creating a soft, rustic loaf that everyone will love!
