Savory Miso-Infused Sweet Potato Seed Bread

Ingredients

• 1 cup (240ml) pureed sweet potatoes (about 1 large sweet potato)
• 1/4 cup (60ml) white miso paste
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) vegetable oil
• 2 large eggs
• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon (5g) salt
• 1 teaspoon (4g) instant yeast
• 2 tablespoons (30g) sesame seeds (white or black)
• 2 tablespoons (30g) pumpkin seeds
• 2 tablespoons (30g) sunflower seeds

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Roast the sweet potato until fork-tender (about 45 minutes), then cool and puree.

2. 2

   In a large bowl, combine the sweet potato puree, miso paste, sugar, vegetable oil, and eggs. Whisk until smooth.

3. 3

   In a separate bowl, whisk together flour, salt, and instant yeast.

4. 4

   Gradually add the dry ingredients to the wet mixture. Stir until just combined.

5. 5

   Knead the dough gently in the bowl until it becomes smooth (about 5 minutes).

6. 6

   Cover the bowl with a towel and let rise in a warm place until doubled (about 1 hour).

7. 7

   Punch down the dough and transfer to a lightly floured surface. Shape into a loaf.

8. 8

   Place the loaf in a greased loaf pan. Cover and let rise until puffy (about 30 minutes).

9. 9

   Preheat the oven to 375°F (190°C).

10. 10

    Brush the top with water and sprinkle the seeds over the loaf. Bake for 40-50 minutes until golden brown.

11. 11

    Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.