Miso Sweet Potato Bread With A Seed Twist

Imagine a loaf of bread, not just any bread, but a masterpiece that marries the earthy sweetness of sweet potatoes with the umami depth of miso paste. Enriched with a symphony of seeds, this bread is more than a mere sustenance; it’s a journey through flavors and cultures.

Ingredients:

2 large sweet potatoes, peeled and cubed

1 cup milk, warmed

2 tablespoons white miso paste

1 tablespoon honey

1 teaspoon vanilla extract

2 ¼ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup sunflower seeds

¼ cup pumpkin seeds

¼ cup sesame seeds

Image Source: dishymoments.com

Preparation Process:

1. Prep the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with a drizzle of olive oil and a pinch of salt. Roast for 20-25 minutes, or until tender.
2. Create the Miso-Milk Mixture: In a medium bowl, combine the warmed milk, miso paste, honey, and vanilla extract. Whisk until smooth.
3. Combine Wet and Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Mash the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, mash them into a smooth puree.
5. Bring It All Together: Add the mashed sweet potatoes and the miso-milk mixture to the dry ingredients. Mix until just combined. Stir in the sunflower seeds, pumpkin seeds, and sesame seeds.
6. Shape and Bake: Pour the batter into a greased 9×5-inch loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Total Time Required: 1 hour 30 minutes

Serving Ideas:

breakfast Bliss: Slather with butter and drizzle with honey.

Afternoon Delight: Pair with a cup of tea or coffee.

Elevated Brunch: Serve with avocado toast and a side of scrambled eggs.

Dessert Extravaganza: Toast and top with ice cream and chocolate sauce.

Cultural Influences:

This recipe is a harmonious blend of Eastern and Western culinary traditions. The sweet potato, a staple in many Asian cuisines, brings a touch of the Orient. Miso paste, a fermented soybean product, adds a depth of flavor that is quintessentially Japanese. The seeds, a common ingredient in various global cuisines, provide a nutty crunch.

This bread, a simple yet sophisticated creation, is a testament to the power of culinary fusion. It’s a dish that celebrates diversity, a reminder that the best flavors often emerge from unexpected combinations.