Seeded Miso Sweet Potato Bread
Take your baking to the next level with this amazing Seeded Miso Sweet Potato Bread recipe. A delicious mix of savory miso and sweet roasted sweet potatoes, this loaf is packed with seeds for a crunchy bite and is perfect for breakfast, side dishes, or snacks.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Spatula
- Parchment paper (optional)
- Food processor (for mashing sweet potatoes)
- Stand mixer (optional)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons miso paste
- 1 cup mashed sweet potatoes
- 1/2 cup almond milk
- 1/4 cup honey
- 2 tablespoons olive oil
- 1/2 cup mixed seeds sesame, sunflower, flax
Instructions
Prepare the Sweet Potato Base:
- Preheat the oven to 400°F (200°C). Roast 2 medium sweet potatoes for 30-35 minutes until tender. Let them cool, peel, and mash. Reserve ¾ cup for the bread.
Mix the Dough:
- In a bowl, combine dry ingredients (flour, baking powder, baking soda, salt). In another bowl, mix miso paste, honey, olive oil, and almond milk. Add the mashed sweet potatoes and mix until smooth. Combine wet and dry ingredients, kneading until smooth.
Add Seeds & Bake:
- Fold in the mixed seeds, saving some for topping. Grease a 9x5 inch loaf pan, pour the dough in, and smooth the top. Sprinkle with remaining seeds. Bake at 375°F (190°C) for 45-50 minutes, until golden and a toothpick comes out clean. Cool for 10 minutes before transferring to a wire rack.
Serve and Store:
- Enjoy warm or toasted. Store at room temperature for up to 5 days or freeze for up to 2 months.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 33gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 300mgFiber: 5gSugar: 7gVitamin A: 900IUVitamin C: 15mgCalcium: 50mgIron: 2mg
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