This isn't your grandma's sweet potato bread. This recipe elevates the classic comfort food with the umami depth of miso paste and the satisfying crunch of seeds. The result is a loaf that's both savory and sweet, moist and tender, perfect for breakfast, brunch, or a sophisticated afternoon snack. Get ready to impress your friends and family with this unique and flavorful twist on a beloved recipe.
What is Miso Paste and Why Use It in Bread?
Miso paste is a fermented soybean paste, a staple in Japanese cuisine. It brings a complex, savory flavor and a subtle tang that beautifully complements the sweetness of the sweet potato. Beyond the taste, miso adds a depth of umami that elevates the overall experience. It also contributes to a richer, more nuanced flavor profile compared to traditional sweet potato bread.
What Kind of Seeds Should I Use?
The beauty of this recipe is its adaptability. Feel free to experiment with your favorite seeds! Popular choices include:
- Sunflower Seeds: Offer a mild, nutty flavor and pleasing crunch.
- Pumpkin Seeds: Provide a slightly more assertive flavor and satisfying texture.
- Sesame Seeds: Add a unique, slightly toasty flavor and a delicate crunch.
- Flax Seeds: Boost the nutritional value with added fiber and omega-3 fatty acids.
You can use a single type of seed or create a delightful blend for a more complex textural and flavor experience.
How Do I Make Seeded Miso Sweet Potato Bread? (Detailed Recipe)
This recipe yields one medium-sized loaf.
Ingredients:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 tablespoon white or yellow miso paste
- 1/4 cup honey or maple syrup (adjust to your preferred sweetness)
- 1/4 cup vegetable oil
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mixed seeds (sunflower, pumpkin, sesame, flax, etc.)
Instructions:
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Combine Wet Ingredients: In a large bowl, combine the mashed sweet potato, miso paste, honey/maple syrup, oil, and egg. Mix well until thoroughly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Add Seeds: Stir in the seeds.
- Bake: Pour 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.
Can I Use Different Types of Miso Paste?
Yes, you can experiment with different types of miso paste. White miso has a milder, sweeter flavor, while red miso has a more robust, earthy taste. Choose the type that best suits your preference. However, keep in mind that the flavor will be more pronounced with red miso.
What are Some Serving Suggestions?
This bread is incredibly versatile. Enjoy it toasted with butter or your favorite spread, alongside soup or salad, or as a delightful accompaniment to cheese and charcuterie. It also makes a great base for French toast!
How Long Does Seeded Miso Sweet Potato Bread Last?
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. You can also freeze slices for longer storage.
This seeded miso sweet potato bread recipe is a testament to the power of creative culinary combinations. The unique blend of flavors and textures is sure to become a new favorite in your kitchen. Enjoy!
