Sweet Potato Bread

by - 07:06

Baking is always a really tricky thing. I have to say i am not good at actual baking, that's why i usually make raw cakes or easy bread like my Chia Knäckebröd
After a number of tries, i happen to found the right amount of flour to create a nice sweet potato bread, which is crispy outside and moist inside.
Actually the first time my bread doesn't end up as a stone!
I can literally have sweet potato in almost everything, but i have to say it fits extremely good here. 
What you need:
1/2 middle size Sweet Potato
3 dl Spelt Flour
3 Tbsp Olive Oil
1 Tsp Corn Starch
1 Tsp Baking Powder
1 Tsp Dry Yeast 
Making nice fluffy dough for bread takes a while, and probably cleaning up the kitchen afterwards as well. So take your time for this.
Cook your Sweet Potato in water and remove all water from the pot, before you blend it. 
Let your sweet potato mass cool down a bit, before adding it into a big bowl.
Add 2dl of Flour and 2 Tsp Olive Oil, as well as a pinch of Salt. Start to stirr with a spoon, since the mass will stick to your fingers. 
Add the Starch and Yeast and let the dough rest for a few hours in the fridge. 
Add now 1 dl of Flour again and your Baking Powder. You might need a bit more flour, depending on how much water your potatoes soaked. Add Flour until you can form the dough, without it sticking to your hands. If you feel it gets to dry, add another spoon of Olive Oil, not water. 
Now form 2 equal strings with your dough and roll out. 
Start braiding (you can find several tutorials on youtube) and place on a baking sheet.
Preheat your oven to 50°c.
Now the yeast needs to start working, since in summer the heating is off, you need to do it in the oven.
Place your bread in the oven for 1h. You will see it grows to the approx double size of its original.
Paint the bread with Olive Oil and spread Seeds and Salt on Top.
Now bake for 30min approx 150°c.
If the crust turns slightly brown, you know its ready. 
Best served fresh, but you can store it in the fridge (in a tupperware) for a few days so it doesn't dry out.
Serve with cashew cheese or pesto. 

You May Also Like