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Sweet Potato Whole Wheat Bread Recipe

Sweet Potato Whole Wheat Bread Recipe

Learn how to make the best homemade Sweet Potato Whole Wheat Bread with this easy baking recipe. The natural sweetness of roasted sweet potatoes combines with nutty whole wheat flour for a nutritious, moist loaf that's perfect for everyday enjoyment. Master the technique for perfectly incorporating puréed sweet potato for irresistible flavor and texture.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic loaf of Sweet Potato Whole Wheat Bread with its distinctive golden-orange crumb visible through a clean slice at the front. Captured in soft natural light streaming through a kitchen window, the bread rests on a weathered wooden board with scattered wheat berries and a small bowl of honey nearby. A pat of melting butter glistens on one slice, highlighting the bread's moist, tender texture. The crust shows a beautiful burnished amber color with slight cracks revealing the softer interior beneath. A vintage linen napkin and antique bread knife complete the composition, emphasizing the wholesome, homemade quality of this nutritious loaf.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">150g bread flour (strong white flour)</li><li class="ingredients-single-item">250g sweet potato, roasted and mashed</li><li class="ingredients-single-item">240ml warm water (approximately 38°C)</li><li class="ingredients-single-item">60ml honey (or maple syrup)</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">10g active dry yeast (or 8g instant yeast)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">5g ground cinnamon (optional)</li><li class="ingredients-single-item">3g freshly grated nutmeg (optional)</li><li class="ingredients-single-item">50g chopped walnuts or pecans (optional)</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li><li class="ingredients-single-item">15g rolled oats (for topping)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23cm x 13cm (9x5-inch) loaf pan</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Baking stone or steel (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your sweet potato. Preheat your oven to 200°C. Wash and pierce a medium sweet potato (approximately 300g) several times with a fork. Place on a baking sheet and roast for 45-60 minutes until completely soft when pierced. Once cool enough to handle, remove the skin and mash the flesh thoroughly with a fork until smooth. Measure out 250g and set aside to cool completely. The natural sugars in roasted sweet potatoes will caramelize slightly, adding depth of flavor to your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, combine the warm water (38°C - just warm to the touch, not hot) with the honey and sprinkle the yeast over the top. Let sit for 5-10 minutes until foamy and active. This step confirms your yeast is alive and creates a favorable environment for it to begin multiplying. If your mixture doesn't foam, your yeast may be dead, and you should start again with fresh yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer, combine the whole wheat flour, bread flour, salt, and spices if using. Mix briefly with the dough hook to combine. The bread flour provides necessary gluten strength while the whole wheat contributes flavor, nutrition, and lovely texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the cooled sweet potato purée, activated yeast mixture, and softened butter to the flour mixture. Mix on low speed for 2-3 minutes until ingredients are incorporated. Increase to medium-low speed and knead for 8-10 minutes until the dough becomes smooth and elastic. It should still be slightly tacky but not sticky. The natural moisture from the sweet potato helps create a softer dough that will yield a moist crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If adding nuts, fold them in gently by hand at the end of kneading. Transfer the dough to a lightly oiled bowl, turning once to coat with oil. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot to rise until doubled in size, about 1-1.5 hours. The ideal temperature for proofing is 24-27°C.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn out onto a lightly floured surface and shape into a rectangle roughly the length of your loaf pan. Fold the long sides toward the center, then roll the dough from one short end to the other, creating tension on the surface as you roll. Pinch the seam closed and place seam-side down in a greased and parchment-lined loaf pan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover loosely and allow to rise again until the dough crowns about 2.5cm (1 inch) above the rim of the pan, approximately 45-60 minutes. Meanwhile, preheat your oven to 180°C and place a rack in the middle position. If using a baking stone, place it on the rack now to preheat.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the dough has risen properly, gently brush the top with beaten egg and sprinkle with rolled oats. Using a sharp knife or bread lame, make a 1cm deep slash down the center of the loaf to control the expansion during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 40-45 minutes until the crust is deep golden brown and the internal temperature reaches 95-98°C. The bread should sound hollow when tapped on the bottom. If the top is browning too quickly, tent loosely with aluminum foil after 25 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and immediately turn out onto a wire rack to cool completely, at least 2 hours before slicing. This resting period allows the crumb structure to set and moisture to distribute evenly throughout the loaf. Cutting too soon will result in a gummy texture and squashed slices.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the completely cooled bread and freeze with parchment paper between slices for easy toasting. The natural moisture from the sweet potatoes helps this bread stay fresh longer than typical whole wheat loaves.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sweet Potato Whole Wheat Bread Recipe?

The key ingredients include whole wheat flour, bread flour, roasted mashed sweet potato, warm water, honey, butter, yeast, salt, and optional additions like cinnamon, nutmeg, and chopped nuts. The loaf is finished with an egg wash and rolled oats topping.

How to cook Sweet Potato Whole Wheat Bread Recipe at home?

Learn how to cook Sweet Potato Whole Wheat Bread by first roasting and mashing sweet potatoes, then combining them with a mixture of whole wheat and bread flours, yeast, honey, and butter. After two rises, the dough is shaped, topped with oats, and baked until golden brown with a hollow sound when tapped, indicating it's perfectly done.

Can I make whole wheat bread without a stand mixer?

Yes, you can make whole wheat bread without a stand mixer by hand-kneading the dough. Mix ingredients in a large bowl with a wooden spoon until combined, then turn onto a floured surface and knead for 10-12 minutes until smooth and elastic. The process takes longer but yields equally delicious results.

Why should I add sweet potato to bread dough?

Sweet potato adds natural moisture, creating a softer texture and longer shelf life. It provides natural sweetness, reducing the need for added sugar, while contributing vitamins A and C, fibre, and a beautiful golden colour. The subtle earthy flavour also complements the nutty notes of whole wheat flour.

How can I tell when my homemade bread is properly baked?

Properly baked bread has a deep golden-brown crust, sounds hollow when tapped on the bottom, and reaches an internal temperature of 95-98°C when measured with a thermometer. The loaf should feel firm but not hard, and should release easily from the pan when turned out.

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If the top is browning too quickly, tent loosely with aluminum foil after 25 minutes." }, { "@type": "HowToStep", "name": "Cool", "text": "Remove from the oven and immediately turn out onto a wire rack to cool completely, at least 2 hours before slicing. This resting period allows the crumb structure to set and moisture to distribute evenly throughout the loaf. Cutting too soon will result in a gummy texture and squashed slices." }, { "@type": "HowToStep", "name": "Store", "text": "Store in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the completely cooled bread and freeze with parchment paper between slices for easy toasting. The natural moisture from the sweet potatoes helps this bread stay fresh longer than typical whole wheat loaves." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-05-02", "reviewBody": "This bread has the perfect texture! I was worried it would be too dense like most whole wheat recipes, but the sweet potato made it incredibly moist and soft. My family devoured it within a day.", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-28", "reviewBody": "The sweet potato flavor in this bread is subtle but delicious! I added the optional cinnamon and nutmeg which complemented it perfectly. This is now my go-to recipe for a healthy breakfast bread.", "name": "Delicious Flavor Profile", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Rodriguez", "datePublished": "2024-05-01", "reviewBody": "I've been looking for ways to incorporate more vegetables into my family's diet, and this bread was a huge hit! Even my picky eaters loved it toasted with a bit of honey butter. Will definitely make again!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Thomas Müller", "datePublished": "2024-04-25", "reviewBody": "The recipe instructions were clear and detailed, making it easy to follow even for an intermediate baker like me. The bread stayed wonderfully moist for days, and it freezes beautifully for later use. 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