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Potato, Navy Bean Bread



2 ½ cups of wheat flour

1 cup of room temp water

4 tablespoons of raw sugar

3 tablespoons of Avocado Oil

3 teaspoons of dry active yeast

1 teaspoon of ground tomatoes

1 teaspoon of dried thyme

1 teaspoon of salt


2 cups diced red potatoes

2 cups of baby spinach, chopped

2 cups of homemade veggie stock

2 cups of water

1 cup of sheep’s feta cheese, crumbled

1 can of Navy beans, rinsed and drained (13oz)

2 shallots, chopped

3 cloves of garlic, minced

3 tablespoons of Avocado Oil

1 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon ground ginger

Handful of fresh Italian parsley, chopped and stems removed

Salt and Pepper to taste


1/3 cup almond milk

1 tablespoon roasted sesame seeds



Place all the dry ingredients into the stand mixer fitted with the dough hook, and whisk at a low speed to combine ingredients, now slowly add the water and oil. Once a ball starts to form increase the speed on the mixer. If the dough is still “wet” and sticking to sides, add a few tablespoons of flour, one at a time until the dough becomes smooth. Let run in mixer for about 5 minutes, to knead the dough. Then pour out onto a floured work surface and knead for another 2 to 3 minutes. Form into a ball and place in an oil bowl, cover with plastic wrap, and set aside to proof. About 1 hour or until the dough has double in size.

While dough is proofing, place potatoes, stock and water in a sauce pan, bring to a boil, reduce heat to simmer and cook potatoes until knife soft. Drain, and set aside to cool.

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

In the food processor place the chickpeas, potatoes, shallots, garlic, dried spices, parsley, oil, salt and pepper, while pulsing until mixture is combined. You want it chunky. Spoon out into a bowl and add the cheese and spinach, and stir to combine.

Once dough has doubled, place on a floured work surface and roll out to about 1/8 thick large rectangle, about the size of the baking sheet.

Spoon out mixture onto dough and spread to within a ½ inch on three sides. The long side that is away from you go to the edge. You want the filling to be about ¼ inch thick. Rolling toward you, roll up dough into a log. Pinch the seam edge closed, and roll to bottom. Cut off ends, and form into the roll into a circle, twist and overlap the ends, and pinch close. Place on baking sheet, then place sheet in a large bag and let proof again for about ½ hour.

Once the bread as increased in size by 50%, brush top with almond milk and sprinkle with sesame seeds. Then bake for 30 to 35 minutes, or until the bread has turned a golden to deep brown. Remove and let cool for 30 minutes before serving – Enjoy.

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