Here’s a delicious Seeded Miso Sweet Potato Bread recipe, combining the natural sweetness of roasted sweet potatoes with savory miso and crunchy seeds for a unique and flavorful bread.
Seeded Miso Sweet Potato Bread Recipe
Ingredients:
- 1 1/2 cups mashed sweet potato (about 1 medium sweet potato)
- 1/4 cup miso paste (white or yellow miso works best)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup (optional, for extra sweetness)
- 1/2 cup warm water
- 2 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons mixed seeds (such as sunflower, sesame, chia, or pumpkin seeds)
- 1 tablespoon ground flaxseeds (optional for added texture)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground black pepper
- 1 tablespoon honey (optional, for glazing)
Instructions:
Step 1: Prepare the Sweet Potato
- Preheat your oven to 400°F (200°C).
- Wash and peel the sweet potato. Cut it into chunks and roast on a baking sheet for about 25 minutes, or until soft and fork-tender. Let it cool before mashing it in a bowl until smooth. You should have about 1 1/2 cups of mashed sweet potato.
Step 2: Activate the Yeast
- In a small bowl, combine warm water and active dry yeast. Add 1 tablespoon of sugar and let the mixture sit for about 5 minutes until it becomes frothy and activated.
Step 3: Mix the Dough
- In a large bowl, combine the mashed sweet potato, miso paste, olive oil, maple syrup (optional), and apple cider vinegar.
- Add the yeast mixture to the bowl and stir to combine.
- Gradually add the flour, salt, and ground black pepper, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
Step 4: Knead the Dough
- Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Step 5: First Rise
- Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
Step 6: Shape the Bread
- Punch the dough down to release the air. Turn the dough onto a floured surface and shape it into a loaf. Optionally, you can shape it into a round or oval for a rustic look.
- Place the shaped dough into a greased loaf pan or onto a parchment-lined baking sheet.
Step 7: Second Rise
- Cover the loaf with a cloth and let it rise for an additional 30 minutes to 1 hour, or until it has puffed up noticeably.
Step 8: Add Seeds and Bake
- Preheat your oven to 375°F (190°C).
- Before baking, brush the top of the loaf with a little olive oil or honey for a glossy finish.
- Sprinkle the mixed seeds and ground flaxseeds (optional) on top of the loaf.
Step 9: Bake
- Bake the bread for 35-40 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.
Step 10: Cool and Serve
- Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This helps the bread set and prevents it from becoming too crumbly.
Tips:
- Miso variety: If you prefer a stronger, saltier flavor, you can use red miso instead of white or yellow.
- Sweet potato prep: For extra flavor, you can also add spices like cinnamon or nutmeg to the mashed sweet potatoes before baking.
- Storage: Store leftover bread in an airtight container for up to 3-4 days. You can also freeze slices for up to a month.
Conclusion:
This Seeded Miso Sweet Potato Bread is the perfect balance of sweet and savory. The roasted sweet potato adds moisture and sweetness, while the miso brings a rich umami flavor. The seeds provide a satisfying crunch, making this bread a great option for sandwiches, toasts, or even on its own with a spread of butter or cream cheese. Enjoy this unique and flavorful bread fresh from the oven!
