1 large sweet potato (350-400g)
120ml oat milk
170g self raising flour
200g gram flour
1 tsp baking power
1 tsp Malden salt
60g mixed sunflower and pumpkin seeds
Pre-heat the oven to 180 degrees.
Peel the sweet potato, cut into chunks and roast in the oven until soft.
Place the cooked sweet potato in a food processor with half of the milk and blitz until smooth.
Mix the flours, salt, baking power and seeds (keeping a few back to top the bread with). Add the sweet potato and mix together with your hands. Make a small well in the middle and add the rest of the oat milk. Bring this together into a dough. Don't over-knead it as it will make the bread dense.
Flour a surface and tip the dough out. Form a large ball and then cut a deep cross in the top. Sprinkle with the extra seeds and roast in the oven for 35-45 minutes until the outside is crisp and the inside is cooked through and soft.
Cut into slices and enjoy with some hummus, pesto or whatever you fancy.
The bread will keep in an air-tight container for two days.