Red Bean & Sweet Potato Rye Bread

Name: Red Bean & Sweet Potato Rye Bread
Yield: 586 g
Ingredients: Leavening Agent (Baking Powder) 2 g; Bread Garden Whole Red Bean Paste 50 g; Boiled Sweet Potato 180 g; Salt 4 g; Water (Mineral Water) 150 ml; Rye Flour 200 g

1,001 kcal

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Ingredients

Main ingredients

Leavening Agent (Baking Powder) 2 g
Bread Garden Whole Red Bean Paste 50 g
Boiled Sweet Potato 180 g
Salt 4 g
Water (Mineral Water) 150 ml
Rye Flour 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 232.86 g 88%

Protein 22.67 g 9%

Fat 3.97 g 3%

Serving size 586g

Cooking steps

1

Mix rye flour, salt, sugar, and yeast together.
2

Add warm water and knead the dough.
3

Fold in boiled sweet potato and sweetened red bean paste, mixing evenly.
4

Shape the dough into rounds and place them on a pan.
5

Bake in a preheated oven at 180℃ for 25 minutes.
6

Let cool to finish.

Red Bean & Sweet Potato Rye Bread

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