Purple sweet potato wholemeal bread ( black rice and black sesame)

This is my own experiment, tested and tasted.  Soft, fluffy, moist for days, beautiful aroma of black rice.

    Ingredients   
    2 cups plain flour
    1 cup wholemeal flour
    1 cup warm water ( can be reduced a little, due to the sweet potato containing water too  but, I had it all).
    Instant dry yeast  1 tsp
    2 tbsp honey
    1 tsp salt
    150g purple sweet potato ( cooked, peeled and mashed)
    100g black rice (cooked)
    1 tbsp oil
    Black sesame for decoration (toppings)


    Note: dough is quite wet and sticky, it is OK. Just make sure you have oiled hands, working surface and spatula to help you managing dough easily.  You do not need extra flour here.

nutricious black rice...

very soft and moist texture..

      Method
      1.  Prepare sponge.  Yeast,  honey and warm water well mixed and dissolved. Cover and leave for 5 to 10 minutes.  When it turns frothy, it's really to be used.

      2.  Add yeast mixture into the flours with salt and give it a stir.  Next, add in sweet potato, black rice and eventually oil to bring everything come together into a dough.  Cover and leave for 10 minutes.

      3.  Light knead and fold for 10 seconds (8 yo 10 times).  Cover and leave for 10 minutes. Do twice more for the 10 minute intervals.  Cover and leave it to rise for an hour or, until the size is doubled.

      4.  Deflate the air bubbles, roll dough into a ball shape.  Cover and leave gluten to rest for 10 minutes.

      5.  Divide and shape into buns, rolls, loaf..whatever. Lay them onto the pan,  cover and let it rise for about an hour or until the size is doubled.

      6.  Egg wash the top so your black sesame can stick onto to it nicely :

      7. Bake in pre-heated oven of 170C for about 20 minutes or until it turns golden brown ( insert a skewer to the deep centre part of the bun, if it comes out clean, it's done).

I shaped it too long :)