This seeded miso sweet potato bread recipe delivers a unique and delicious twist on classic sweet bread. The savory depth of miso paste complements the sweetness of roasted sweet potatoes beautifully, creating a loaf that's both comforting and sophisticated. The addition of seeds adds delightful texture and nutritional value. This recipe is perfect for a weekend baking project and is sure to impress your friends and family.
What makes this Seeded Miso Sweet Potato Bread Recipe Special?
This recipe stands out from other sweet potato bread recipes due to the incorporation of miso paste. Miso adds a complex umami flavor that beautifully balances the sweetness of the sweet potato. The combination creates a depth of flavor that's both unexpected and incredibly satisfying. Furthermore, the inclusion of various seeds provides a satisfying crunch and adds healthy fats and nutrients.
Ingredients You'll Need:
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For the Roasted Sweet Potatoes:
- 1 large sweet potato (about 1 pound), peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
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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
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- 1/2 cup whole wheat flour
- 1/2 cup mixed seeds (sunflower, pumpkin, flax)
Instructions: Roasting the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potato with olive oil, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly before mashing.
Instructions: Making the Seeded Miso Sweet Potato Bread
- Activate the Yeast: In a large bowl, combine warm water, yeast, and honey/maple syrup. Let stand for 5-10 minutes until foamy.
- Combine Wet Ingredients: Add the mashed sweet potatoes, miso paste, olive oil, and salt to the yeast mixture. Stir well to combine.
- Add Dry Ingredients: Gradually add the all-purpose flour and whole wheat flour, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Add a little more flour if the dough is too sticky.
- Add Seeds: Stir in the mixed 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 the loaf in a greased 9x5 inch loaf pan. Cover and let rise for another 30-45 minutes.
- 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.
- 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 other types of miso paste?
Yes, you can experiment with different types of miso paste, such as red miso or awase miso. Red miso will give the bread a more intense, earthy flavor, while awase miso (a blend of rice and soybean miso) will offer a milder taste.
Can I substitute the seeds?
Absolutely! Feel free to substitute your favorite seeds, such as chia seeds, sesame seeds, or hemp seeds. You can also use a combination of seeds.
How long can I store this 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.
Can I freeze this bread?
Yes, you can freeze this bread for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing. To thaw, let it sit at room temperature for a few hours or overnight.
This seeded miso sweet potato bread is a true culinary delight. The unique flavor combination and satisfying texture make it a perfect treat for any occasion. Enjoy!
