Sweet Potato Bread

I made this bread with sweet potato, not sure what to make of it, it’s more like Sourdough bread, it’s edible! But interesting.


12.5g (1/2 oz) fresh yeast
150ml (1/4 pint/scant 2/3 cup)
Warm water
115g (3 ¾ oz/scant 1 cup)
Whole grain spelt flour
100g (3 ¾ oz/generous ¾ cup)
Rye flour
280g (9 ¼ oz) sweet potato, grated, squeeze to
Release excess juice and patted dry sunflower oil, for greasing


Mix the fresh yeast with half the water, cover and set aside in warm room for about 15 minutes, or until the mixture starts to froth.

Mix the flours and sweet and sweet potato in a large bowl, make a well in the centre and add the yeast liquid and remaining water. Mix thoroughly. Turn the dough out onto a lightly floured surface and knead for 10 minutes. Return to the bowl, cover and leave to prove (rise) for 30 minuets in a warm room until almost double in size.

Knock back the dough and form into a round loaf. Pop on a grease baking tray (cookie sheet). Cover for a further 30 minutes.
Meanwhile, preheat the oven to 170°C/340°F/Gas mark 3 ½. Bake the loaf for 40 minutes until well risen. Cool on a wire rack. The mistake I made is not using my cookie sheet I put in a loaf tin instead.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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