This seeded miso sweet potato bread recipe offers a unique twist on classic sweet potato bread, incorporating the savory depth of miso paste for an unforgettable flavor experience. The addition of seeds adds texture and nutritional value, making this loaf perfect for breakfast, brunch, or a satisfying afternoon snack. This recipe goes beyond the typical sweet potato bread, delivering a complex and nuanced taste that will impress even the most discerning bread lover.
What Makes This Seeded Miso Sweet Potato Bread Unique?
This recipe distinguishes itself from traditional sweet potato bread through the strategic inclusion of miso paste. Miso, a fermented soybean paste, brings an umami richness that beautifully complements the sweetness of the sweet potato. The addition of various seeds—sunflower, pumpkin, and flax—introduces delightful textural contrasts and boosts the nutritional profile with healthy fats and fiber. The result is a loaf that's both savory and sweet, moist and hearty, satisfying and sophisticated.
Ingredients You'll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 tablespoon white or yellow miso paste (adjust to your preference)
- 1 cup warm water (105-115°F)
- 2 teaspoons active dry yeast
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 3 tablespoons olive oil
- 3 cups all-purpose flour, plus more for dusting
- ½ cup mixed seeds (sunflower, pumpkin, flax)
Step-by-Step Instructions:
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Activate the Yeast: In a large bowl, combine the warm water, yeast, and honey/maple syrup. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and ready to leaven the bread.
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Combine Wet Ingredients: Add the 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 flour, mixing until a shaggy dough forms. Don't overmix at this stage.
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Incorporate Seeds: Stir in the mixed seeds.
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Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
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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 it in a greased 9x5 inch loaf pan. Cover and let rise for another 30-45 minutes.
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Bake: Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and 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 (FAQ):
Can I use different types of miso paste?
Yes! Red miso will impart a more intense, savory flavor, while white or yellow miso offers a milder taste. Experiment to find your preferred flavor profile.
What if my sweet potato isn't perfectly mashed?
Some small lumps are fine; the bread will still be delicious. However, for a smoother texture, ensure your sweet potato is well-mashed before incorporating it into the dough.
Can I add other seeds or nuts?
Absolutely! Chia seeds, sesame seeds, or chopped walnuts would all be delicious additions. Feel free to customize the seed mix to your liking.
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 miso paste?
Yes, you can omit the miso paste for a more traditional sweet potato bread. However, the miso adds a unique depth of flavor that is highly recommended.
This seeded miso sweet potato bread recipe is a testament to the delicious possibilities of combining unexpected flavors. The savory-sweet balance, coupled with the satisfying texture, makes this loaf a true culinary masterpiece. Enjoy!
