This recipe elevates the humble sweet potato bread to new heights with the umami depth of miso paste and the satisfying crunch of seeds. It's a delicious and surprisingly healthy loaf, perfect for breakfast, brunch, or a comforting afternoon snack. The miso adds a subtle savory note that beautifully complements the sweetness of the sweet potato, creating a complex and unforgettable flavor profile.
What is Miso Paste and Why Use it in Bread?
Miso paste is a traditional Japanese fermented soybean paste, offering a rich, savory flavor with a hint of saltiness. Adding miso to bread isn't just about taste; it also contributes to the bread's texture and overall health benefits. The fermentation process in miso creates beneficial probiotics that support gut health, while also adding moisture and enhancing the browning of the crust. The subtle umami notes from the miso beautifully complement the sweetness of the sweet potato, resulting in a truly balanced flavor profile.
What Kind of Seeds Should I Use?
The best seeds to use in this recipe are the ones you enjoy the most! However, we recommend a blend for a variety of textures and nutrients. Popular choices include:
- Sunflower Seeds: Add a slightly nutty flavor and satisfying crunch.
- Pumpkin Seeds: Provide a slightly bitter, earthy flavor and excellent nutritional value.
- Sesame Seeds: Offer a toasty, nutty flavor and a delightful aroma.
- Flax Seeds: Boost the nutritional profile with added fiber and omega-3 fatty acids.
How to Make Seeded Miso Sweet Potato Bread: A Step-by-Step Guide
Ingredients:
- 1 cup cooked and mashed sweet potato (about 1 medium)
- 1 tablespoon white or yellow miso paste
- 1/4 cup maple syrup (or other liquid sweetener)
- 1/4 cup vegetable oil
- 1 large egg
- 1 1/2 cups warm water
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups all-purpose flour (or a blend of whole wheat and all-purpose)
- 1 cup mixed seeds (sunflower, pumpkin, sesame, flax)
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Combine Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, miso paste, maple syrup, oil, and egg until well combined.
- Dissolve Baking Soda: In a separate small bowl, dissolve the baking soda in the warm water. Add this mixture to the wet ingredients.
- Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in Seeds: Gently fold in the mixed seeds.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 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 different types of miso paste?
Yes! White miso is milder and sweeter, while red miso is more intense and savory. Experiment with different types to find your preferred flavor profile.
Can I make this bread without seeds?
Absolutely! The seeds add texture and nutrients, but they're not essential. You can omit them altogether or substitute with chopped nuts.
How long does the bread stay fresh?
Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I freeze this bread?
Yes, this bread freezes well. Wrap it tightly in plastic wrap and then foil before freezing for up to 2 months. Thaw at room temperature or overnight in the refrigerator.
Is this bread gluten-free?
No, this recipe uses all-purpose flour, making it unsuitable for those with gluten sensitivities. To make it gluten-free, substitute with a gluten-free all-purpose flour blend. Remember to check the baking soda and other ingredients for any gluten-containing elements.
This seeded miso sweet potato bread recipe provides a delightful twist on a classic. Its unique flavor combination and healthy ingredients make it a perfect addition to any baking repertoire. Enjoy!
