Make Seeded Miso Sweet Potato Bread Recipe
There’s something deeply satisfying about baking bread at home—the aroma filling the kitchen, the crackling crust, the tender crumb.
Ingredients
- 1 medium sweet potato - 200g or so, boiled and mashed
- 300g bread flour (or a mix of 200g all-purpose + 100g whole wheat)
- 1 tbsp white or red miso paste
- 7g instant yeast (or 10g fresh yeast)
- 1 tsp salt
- 1 tbsp honey or maple syrup (optional, for extra sweetness)
- 120ml warm water (adjust as needed)
- 2 tbsp mixed seeds (pumpkin, flax, sunflower, sesame) + extra for topping
- 1 tbsp olive oil or melted butter
Instructions
1. Prepare the Sweet Potato
- After piercing a sweet potato with a fork, bake it at 200°C (400°F) for 45 to 60 minutes, or until it is tender.
- Alternatively, microwave for 5-7 minutes until soft.
- Scoop out the flesh and mash until smooth. Let it cool slightly.
2. Mix the Dough
- Mix the flour, yeast, & salt together in a large bowl.
- In a separate bowl, mix mashed sweet potato, miso paste, honey (if using), and warm water.
- Gradually add the wet ingredients to the dry, mixing until a shaggy dough forms.
- Knead until smooth and elastic, 8 - 10 minutes, either by hand or with a mixer.
- Add seeds and knead briefly to distribute evenly.
3. First Rise
- Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1-1.5 hours until doubled.
4. Shape and Second Rise
- Shape the dough into a loaf after gently deflating it.
- Transfer to a baking tray or a loaf pan that has been oiled.
- Add additional seeds as a garnish and drizzle with olive oil.
- Cover and let rise for 30-45 minutes.
5. Bake
- Preheat oven to 190°C (375°F).
- Bake for 32 - 35 minutes, or until golden and hollow when touched.
- Cool on a wire rack before slicing.