Pan integral con puré de Mandioca
all-purpose flour (about 400 grams) • cassava starch (about 70 grams) • wheat bran (about 30 grams) • cassava purée, made from freshly boiled cassava and used warm (about 200 grams) • soft margarine (about 40 grams) • honey (about 15 grams) • salt (about 5 grams) • dry yeast (about 10 grams) • to 2/3 cup warm water, adjust as needed (120-150 ml) • large egg • honey or sugar, for brushing • Olive oil, egg, or milk (as desired)