Here’s another adaption of the potato bread recipe that I have been baking and modifying along the way.  This time I made it vegan without the usual butter, milk or eggs.  Olive oil and soy milk were used instead.

I also added a tablespoon of kinako, a kind Japanese roasted soy bean flour that you see on their mochi desserts.  I wanted to see if they add soy flavor to the bread since I am using soy milk, which I am sure is too bland to be tasted in breads.  However, the roasted bean smell was only apparent in the initial mixing stage, after proofing and baking, it was all gone.  So add it if you have it in your pantry.  If not available, omit it completely.

I am using this one from Daiso.

VEGAN CHIA SEED LOAF

210g bread flour
1 tablespoon kinako, optional
2 tablespoon raw sugar
1/4 teaspoon salt
1/2 tablespoon instant yeast
80g potato, cooked+mashed
80g unsweentened soy milk
15g olive oil
2 tablespoons chia seeds

Place flour, soy bean flour, sugar, salt and yeast in a large mixing bowl, stir with a hand whisk to mix well these dry ingredients together.

Add soy milk, olive oil, and mashed potato, turn on the electric mixer on lowest speed (KA 1) and knead till the ingredients comes together into a dough ball.  If it is too dry to come together, add more soy milk, teaspoon by teaspoon, till the consistency is right.  Switch of the electric mixer and let the dough rest for 15 minutes.

After the dough has rested, knead till the dough reach window pane stage.  To incorporate chia seeds into the dough using the electric mixer, pour in the chia seeds in a steady stream from a spoon while the mixer is running, alternating between speed 1 and 2 till you see the chia seeds being mixed uniformly into the dough.  Alternatively, you can also do it the manual way, kneading the chia seeds into the dough on a clean worktop.  After adding the chia seeds, let the dough sit covered with a clean towel to expand double its size for an hour.

Punch dough down to deflate the expanded dough and transfer to a clean worktop.  With a rolling pin, or bare hands, deflate dough to squeeze out air bubbles trapped inside the dough.  Roll dough into a rugby ball shape to fit your bread tin. Let it proof for another 45 minutes to 1 hour, covered and placed in a draft free place.

After its final proof, mist the top of the bread slight with water, bake bread in a preheated oven at 170C for 30 minutes, till golden brown.

Remove bread from its tin immediately after baking and let it cool completely on a rack before slicing/ serving it.  Store in airtight container.