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 seeded miso sweet potato bread recipe combines the natural sweetness of sweet potato with the umami richness of miso, resulting in a loaf that's both comforting and surprisingly sophisticated. Perfect for breakfast, brunch, or a cozy afternoon snack, this bread is sure to become a new favorite.
What Makes This Seeded Miso Sweet Potato Bread Unique?
Traditional sweet potato bread relies heavily on sweetness. This recipe offers a delicious twist. The addition of miso paste introduces a subtle savory note that balances the sweetness of the sweet potato beautifully. Furthermore, the inclusion of various seeds adds texture and nutritional value, creating a more complex and satisfying eating experience. This isn't just a bread; it's a culinary adventure.
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 (adjust to taste)
- 2 tablespoons honey or maple syrup
- 1 large egg
- 1 tablespoon olive oil
- 3 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 1/2 cup mixed seeds (sunflower, pumpkin, flax, etc.)
Instructions: Baking Your Perfect Loaf
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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 thoroughly. Let it cool slightly.
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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.
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Combine Wet Ingredients: Add the mashed sweet potato, miso paste, honey (or maple syrup), egg, and olive oil to the yeast mixture. Stir well to combine.
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Incorporate Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing until a shaggy dough forms.
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Add the 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 the bowl 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 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 (FAQs)
Can I use different types of miso paste?
Yes! Red miso will give a richer, more intense flavor, while white or yellow miso offers a milder taste. Experiment to find your favorite!
What if I don't have all the seeds listed?
No problem! Use whatever seeds you have on hand. Sunflower, pumpkin, and flax are popular choices, but you can also use sesame seeds or chia seeds.
Can I make this bread without the miso paste?
While the miso paste adds a unique depth of flavor, you can certainly omit it. The bread will still be delicious, though it will lack the savory element.
How long does this bread last?
Stored in an airtight container at room temperature, this bread will last for 3-4 days. You can also freeze it for longer storage.
Can I use a different type of sweetener?
While honey and maple syrup work well, you could also use brown sugar or agave nectar. Just be mindful that the sweetness might affect the overall flavor profile.
This seeded miso sweet potato bread recipe is a testament to the power of unexpected flavor combinations. The savory miso perfectly complements the sweet potato, creating a truly unique and satisfying bread. Enjoy!
