Preheat oven at 350° for approx. 25/30 min.
INGREDIENTS
1 pkg. yeast mix with plant milk warmed to 110 (F)
2 cups whole wheat flour (sifted)
2 mashed baked yams
1 1/2 cups water
1 tsp. sea salt
PREPARATION
Mix all ingredients in a bowl and begin to knead with your hands, continue to a flat space and knead until dough is well kneaded, add flour as needed. Put back in an oiled bowl and cover with plastic wrap or a wet cotton clean towel. Proof in the oven for about 1 1/2 to 2 hours or until the dough has doubled.
Press the dough down, knead it into the desired shape, and rise in the baking vessel for another 30 minutes or until it rises enough. Bake at 400 degrees for about 35 minutes. Check the middle of the bread for doneness with an Instant Read thermometer, ideally reaching 190 degrees. Best served warm & fresh from the oven.
We used to wake up smelling the bread baking. It was so wonderful to have Muramoto's bread served with organic coffee he brought back from South America.
Sometimes, we would also have Dried Persimmons with green tea, the combination made the sixth taste, which he said had no name. Warming memories to cherish.
Many ovens have a proof function which is great, if not set your oven for the lowest temperature, when it reaches 110 (F) turn the oven off, the goal is around 75 to 85 degrees, keep the door closed. Yeast dies at 138 (F).