The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Savory Sweet Potato Bread

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KMIAA's picture
KMIAA

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!

HUGO's picture
HUGO

Flyod has a formula for '' SWEET POTATO ROLLS''.    It should also work well for bread.  I've made it many times and got raves.    PUT IN '' SWEET POTATO ROLLS'' ON THE LEFT SIDE OF THIS LINK''. 

KMIAA's picture
KMIAA

Thanks!

jrudnik's picture
jrudnik

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.

KMIAA's picture
KMIAA

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

jrudnik's picture
jrudnik

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

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!

KMIAA's picture
KMIAA

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