Pan salado de boniato y miso, un giro nutritivo

Ingredientes

• 1 cup (240 ml) warm water (110°F/43°C)
• 2 tablespoons (30 g) miso paste (white or yellow)
• 2 cups (450 g) mashed sweet potatoes (about 2 medium, cooked and cooled)
• 3 cups (360 g) all-purpose flour
• 1 cup (120 g) whole wheat flour
• 2 tablespoons (28 g) sugar
• 1 tablespoon (9 g) instant yeast
• 1 teaspoon (5 g) salt
• 2 tablespoons (30 ml) olive oil
• Sesame seeds (to garnish, optional)
• A drizzle of honey or maple syrup (for serving, optional)

Preparación

1. 1

   In a mixing bowl, combine warm water and miso paste, whisking until dissolved. Stir in sugar and yeast; set aside for 5-10 minutes or until bubbly.

2. 2

   In a large bowl, mix mashed sweet potatoes, activated yeast mixture, and olive oil. Gradually add all-purpose flour, whole wheat flour, and salt until a dough forms.

3. 3

   Transfer dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

4. 4

   Place dough in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.

5. 5

   Punch down the dough, shape it into a loaf, and place it in the prepared loaf pan.

6. 6

   Cover and let rise again for 30-40 minutes until it crowns over the pan.

7. 7

   Preheat oven to 350°F (175°C). Bake the bread for 40-45 minutes, or until golden brown and sounds hollow when tapped on the bottom.

8. 8

   Remove from the pan and cool on a wire rack before slicing.