The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Savory Sweet Potato Bread

dablues's picture
dablues

Savory Sweet Potato Bread

Hi,

I'm looking for a recipe for a savory Sweet Potato Bread Recipe that will have a firm crust, and not using cinnamon, nuts, etc.  I've looked all over the net but haven't found anything that I'm interested in. If anyone knows of such a recipe and could point me in that direction would be appreciated.  Thanks!

jrudnik's picture
jrudnik (not verified)

There was a bread i baked last year called "Pumpkin Bread" from LA Bakery, but it was a real pain, it used sweet potatoes and pumpkin seeds. If you want I can dig up the formula.

dablues's picture
dablues

I would love to try the pumpkin bread with pumpkin seeds.  Thanks for offering the formula.

jrudnik's picture
jrudnik (not verified)

Makes 3 One Pound loaves

Day One:

2 pounds yams/sweet potatoes

7 oz raw shelled pumpkin seeds

12 oz cold water

8 oz 100% Sourdough Starter

5 Tablespoons raw wheat germ

1 Teaspoon ground cumin

1 lb 2 oz unbleached bread flour

7 oz whole wheat

1 tablespoon sea salt

Bake yams at 400 degrees F until very soft, about one hour

Chill in fridge until cold, collect 10 oz of pulp, 1 1/4 cups, and discard the rest (the easy way- top with brown sugar, sour cream, and butter)

Toast pumpkin seeds at 350 degrees until puffed and lightly brownedPlace water, starter, wheat germ, cum, yam pulp, and flours in a mixing bowl, mix on low for 4 minutes. Dough should be wet and sticky

Add salt and mix on medium speed for 7 minutes, add the toasted pumpkin seeds and mix on low until evenly incorporated, about 2 minutes

Desired dough temperature is 70-72 degrees

Knead a few minutes by hands, let rise in a tightly covered bowl for 6-10 hours

Day 2:

Shape the dough and let it ferment, in a plastic bag/whatever you normally do, in the fridge for 6-10 hours

Day 3:(for me)

Preheat the oven to 500

Remove the shaped loaves from the fridge and allow to rest for 1 hour, or until it grows to 1/2 original size

Score, load the loaves and reduce oven temperature to 450 and steam as normal over a 5 minute period

Bake for 20 minutes, rotate if necessary and bake for 10 more minutes for a grand total of 35 minutes.

 

 

Notes: I guess you could make this in two days if you wanted to, it fit my schedule better to do it in 3 days, also the crumb is fine and soft, great for sandwichs and spreading with butter. I could not find untoasted wheat germ, so I used toasted wheat germ. You can also do the potatoes in the microwave.

breadmantalking's picture
breadmantalking

Remove the shaped loaves from the fridge and allow to rest for 1 hour, or until it grows to 1/2 original size

 

Don't you mean that it should grow to twice its size?

 

breadmanTalking.blogspot.com

jrudnik's picture
jrudnik (not verified)

I just double checked the book, and strained to recall from memory, but I do not think that the loaves grow very much. I actually do not think there is much fermentation at room temperature besides the final hour before the oven.

Hope this helps!

dablues's picture
dablues

Thanks so much for the recipe.  Can't wait to try it!  I appreciate you doing this for me.