Whole Wheat Sweet Potato Bread Recipes

WHOLE WHEAT SWEET POTATO BREAD RECIPE

Steps:

• Preheat the oven to 180°C/350°F.
• Wrap the sweet potatoes in foil and bake them for 40-60 minutes, depending on their size: wait until they're fork-tender.
• Mix the dry (flour, sugar, spices, baking soda) and the wet ingredients (eggs, vanilla extract, olive oil) in two different bowls.
• When the potatoes are ready, peel them, mash them with a fork or a masher and add them to the wet ingredients.
• Mix all the ingredients using a wooden spoon. Notice that it will not be a cake texture dough, nor a bread one. It will be right in the middle.
• Place the mixture into a plum cake pan lined with baking paper.
• Set the oven to 160°C/320°F and bake the bread for 40-45 minutes.
• Enjoy it for breakfast with butter and jam.

WHOLE WHEAT SWEET POTATO BREAD

Steps:

• Preheat oven to 350 F / 175°C Spray a 9x5 inch bread pan with cooking spray or rub with butter.
• Combine all dry ingredients in a large bowl and thoroughly mix. Combine all wet ingredients (except potatoes) in a medium sized bowl. Add sweet potatoes to wet mixture and stir to mix. Add wet ingredients to dry ingredients and combine. Fold in nuts.
• Pour bread batter into prepared pan. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
• Let cool in the pan for 15 minutes before transferring to a cooling rack. Let cool completely before serving. Enjoy!

NO-KNEAD WHOLE WHEAT SWEET POTATO BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, and yeast. Whisk to thoroughly combine. Add the sweet potatoes and toss gently with a rubber spatula to incorporate. Add the cider and water and continue to fold the mixture gently until all of the flour is absorbed and the mixture forms a wet dough. Cover the bowl with plastic wrap and let rise for 3 to 4 hours. The dough will rise to approximately one and a half times its initial volume.
• Using a rubber spatula, gently loosen the dough from the bowl. Dampen your hands with cool water and, with the dough still in the bowl, slide one hand under one side of the dough. Fold that side of the dough into the center and press down gently so the dough adheres to itself. Give the bowl a quarter turn and repeat the folding process. Do this two more times. After the fourth fold, flip over the dough so the seams are on the bottom. Cover the bowl with plastic wrap and let it rise at room temperature for 8 to 12 hours. The dough will double in size.
• Repeat the folding procedure. Gently turn the dough out onto a damp counter top. Shape it into a rectangle approximately the size of your loaf pan and roll up the dough lengthwise to make it easier to move it into the pan. Grease the inside of your pan with soft butter or nonstick spray and place the dough inside, gently stretching it to fit the inside of the pan. Cover it with plastic wrap and let it rest for 30 minutes.
• While the dough is resting, preheat the oven to 400°F (200°C) or 375°F (190°C) with convection.
• Remove the plastic wrap from the bread and put the pan in the oven. Bake for 20 minutes and then, without opening the oven door, turn the temperature down to 350°F (175°C) or 325°F (160°C) with convection. Bake for 45 minutes more. If the top of the bread starts to get too dark, tent the loaf with foil. The bread is done when the top feels firm to the touch and you hear a hollow sound when knocking gently on the bottom of the pan.
• Remove the bread from the oven. Let it rest for 5 minutes in the pan, then turn it out of the pan and let cool completely on a rack.

PURPLE SWEET POTATO WHOLE WHEAT BUN

Steps:

• Mix bread flour, sweet potatoes, whole wheat flour, cake flour, eggs, brown sugar, water, butter, milk powder, yeast, and salt together in a bowl until dough holds together, adding more water if dough is too dry. Transfer dough to a floured surface and knead until smooth and elastic, 6 to 8 minutes.
• Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in a warm place and let sit until doubled in size, about 1 hour.
• Punch dough down and cut into 16 pieces, rolling them into balls. Place dough balls on oiled baking sheets, cover, and let rise until doubled in size, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Remove cover from dough.
• Bake in the preheated oven until golden brown on top, 12 to 15 minutes.

WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• Add the ingredients to the breadmaker in the order given or per your machine's instructions. Do not mix the ingredients, just layer them. Make a depression in the top of the flour to hold the yeast.
• Depending on how wet your mashed potatoes are, the recipe may take up to 1/8 cup less water. So, watch it carefully after it has been mixing for awhile and add more flour or water as needed. It should be a soft, formed ball that is not sticky.
• Use the whole wheat setting on your bread machine.
• Enjoy!