This seeded miso sweet potato bread recipe delivers a unique and flavorful twist on classic bread baking. The combination of earthy sweet potatoes, savory miso paste, and crunchy seeds creates a loaf that's both comforting and surprisingly sophisticated. This recipe is perfect for breakfast, brunch, or a satisfying afternoon snack. Let's dive into the details!
What Makes This Seeded Miso Sweet Potato Bread Special?
This recipe transcends the ordinary sweet potato bread. The addition of miso paste adds a depth of umami flavor that beautifully complements the sweetness of the sweet potato. The variety of seeds—sunflower, pumpkin, and flax—contribute texture and nutritional value, making this bread a wholesome and delicious choice.
Ingredients You'll Need:
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For the Sweet Potato Puree:
- 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 Dough:
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons white miso paste
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- ½ cup whole wheat flour (optional, for added nutrition)
- ½ cup sunflower seeds
- ¼ cup pumpkin seeds
- 2 tablespoons flax seeds
Step-by-Step Instructions:
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Prepare the Sweet Potato Puree: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender. Let cool slightly, then mash until smooth.
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Activate the Yeast: In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
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Combine Wet Ingredients: Add the miso paste, olive oil, salt, and sweet potato puree 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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Incorporate Seeds: Stir in the sunflower seeds, pumpkin seeds, and flax 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. Add a little more flour if the dough is too sticky.
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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 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 other types of seeds?
Absolutely! Feel free to experiment with other seeds like chia seeds, sesame seeds, or even a mix of your favorites.
Can I make this bread without miso paste?
Yes, you can omit the miso paste, but the bread will lack the unique umami flavor it provides. You could substitute with a teaspoon of soy sauce for a similar savory note, but the flavor profile will be quite different.
How do I store leftover bread?
Store leftover bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Can I make this bread ahead of time?
You can prepare the dough ahead of time and store it in the refrigerator overnight. Just allow extra time for rising the next day.
Is this bread gluten-free?
No, this recipe uses all-purpose and whole wheat flour, making it unsuitable for those with gluten sensitivities. You would need to use gluten-free flour blends for a gluten-free adaptation, adjusting the liquid content as needed.
This seeded miso sweet potato bread is a delicious and satisfying treat. The unique flavor combination and satisfying texture make it a perfect addition to any meal. Enjoy!
