This isn't your grandma's sweet potato bread. We're elevating this classic comfort food with the savory depth of miso paste and the satisfying crunch of seeds. This recipe delivers a moist, flavorful loaf with a delightful balance of sweet and savory notes, perfect for breakfast, brunch, or a comforting afternoon snack. Prepare to be amazed by the unique umami punch this bread delivers!
What Makes This Seeded Miso Sweet Potato Bread Unique?
The magic lies in the unexpected combination of sweet potato's natural sweetness and the complex, fermented flavor of miso paste. Miso adds a subtle savory depth that complements the sweetness beautifully, preventing the bread from being overly sugary. The addition of seeds adds texture and nutritional value, creating a wholesome and satisfying loaf.
Ingredients You'll Need:
- 1 medium sweet potato (about 1 pound), peeled and cubed
- 1 cup warm water (105-115°F)
- 2 teaspoons active dry yeast
- 2 tablespoons white or yellow miso paste
- 2 tablespoons honey or maple syrup
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
Instructions: Baking Your Perfect Loaf
-
Prepare the Sweet Potato: Steam or boil the cubed sweet potato until tender, about 15-20 minutes. Mash thoroughly. Let it cool slightly.
-
Activate the Yeast: In a large bowl, combine the warm water and yeast. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work its magic.
-
Combine Wet Ingredients: Add the mashed sweet potato, miso paste, honey/maple syrup, and salt to the yeast mixture. Stir well to combine.
-
Add the Flour: Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
-
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Adding a little more flour as needed to prevent sticking.
-
Incorporate the Seeds: Gently fold in the sunflower seeds, pumpkin seeds, and sesame seeds.
-
First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
-
Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan. Cover and let rise for another 30-45 minutes.
-
Bake: Preheat your oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
-
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
FAQs: Addressing Your Baking Queries
Can I use different types of miso paste?
Yes! While white or yellow miso are mild and work well, you can experiment with red miso for a more robust, earthy flavor. Just be aware that red miso has a stronger taste, so you might want to start with a smaller amount.
What if my sweet potato isn't perfectly mashed?
A few small chunks of sweet potato won't ruin the bread, but for a smoother texture, try mashing it as thoroughly as possible.
Can I use different seeds?
Absolutely! Feel free to substitute your favorite seeds, such as flax seeds, chia seeds, or even chopped nuts.
How do I store the bread?
Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for longer storage.
Can I make this bread without seeds?
Certainly! The seeds add texture and nutrition, but the bread will still be delicious without them.
This seeded miso sweet potato bread is a testament to the power of unexpected flavor combinations. The unique blend of sweet and savory, along with the delightful crunch of seeds, will leave you wanting more. Enjoy!