This isn't your grandma's sweet potato bread. We're taking the classic comfort food and elevating it with the umami depth of miso paste and the satisfying crunch of seeds. This seeded miso sweet potato bread recipe delivers a unique flavor profile that's both savory and sweet, perfect for breakfast, brunch, or a comforting afternoon snack. Get ready to impress your taste buds!
What Makes This Seeded Miso Sweet Potato Bread Unique?
This recipe stands out from traditional sweet potato bread recipes by incorporating fermented miso paste, adding a complex, savory depth that beautifully complements the sweetness of the sweet potato. The addition of various seeds provides a delightful textural contrast and adds nutritional value. The result is a moist, flavorful loaf with a subtly sweet and savory taste that’s surprisingly addictive.
Ingredients You'll Need:
- For the Sweet Potato:
- 1 large sweet potato (about 1 pound), peeled and cubed
- 2 tablespoons unsalted butter
- For the Bread:
- 1 cup warm water (105-115°F)
- 2 teaspoons active dry yeast
- 1 tablespoon honey or maple syrup
- 2 tablespoons white miso paste (adjust to your taste)
- 1 teaspoon salt
- 3 tablespoons olive oil
- 3 cups all-purpose flour, plus more for dusting
- 1/2 cup whole wheat flour (optional, for added nuttiness)
- 1/2 cup mixed seeds (sunflower, pumpkin, flax, etc.)
Instructions:
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Prepare the Sweet Potato: Boil or steam the cubed sweet potato until tender (about 15-20 minutes). Drain well and mash with butter until smooth. Let cool slightly.
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Activate the Yeast: In a large bowl, combine warm water, yeast, and honey. Let stand for 5-10 minutes until foamy. This confirms your yeast is alive and active.
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Combine Wet Ingredients: Add the cooled mashed sweet potato, miso paste, salt, and olive oil to the yeast mixture. Stir well to combine.
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Add Dry Ingredients: Gradually add the all-purpose flour and whole wheat flour (if using), mixing until a shaggy dough forms.
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Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
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Incorporate Seeds: Gently fold in the mixed seeds.
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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.
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Shape and Second Rise: Punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan. Cover and let rise for another 30-45 minutes.
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Bake: Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Frequently Asked Questions (FAQs)
Can I use different types of miso paste?
Yes, you can experiment with different miso pastes like red miso or awase miso. Red miso will impart a deeper, richer flavor, while awase miso (a blend) offers a balance of sweet and savory notes. Keep in mind that the flavor intensity will vary depending on the type of miso you choose.
How can I store leftover bread?
Store leftover seeded miso sweet potato 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?
Absolutely! If you don't have mixed seeds on hand, or prefer a seedless loaf, you can omit them entirely. The bread will still be delicious!
What kind of sweet potato is best?
While any type of sweet potato will work, Japanese sweet potatoes tend to be drier and less stringy, making them a good choice for this recipe. However, regular sweet potatoes work just as well.
Can I make this bread in a bread maker?
Yes, you can adapt this recipe for a bread maker. Consult your bread maker's instruction manual for specific guidelines on adding ingredients and adjusting the baking time.
This seeded miso sweet potato bread recipe offers a delightful twist on a classic. Enjoy the unique combination of flavors and textures! Remember to adjust the amount of miso paste to your liking, and feel free to experiment with different types of seeds. Happy baking!
