A couple of days a week I work from home for at least part of the day. One of the benefits of this is that I get to put a loaf of bread in the oven since it takes very little prep time … you just need to be around the house. I have to seriously ration this to make sure I don’t eat the whole thing in one sitting! Plain, with a bit of butter, covered with sandwich toppings … oh man, it’s amazing. You will probably want an stand mixer with a dough hook since it is a fairly wet dough. The more often I make it the easier it is!
Sweet Potato Rye Bread
- 300g peeled sweet potatoes, cut in chunks for boiling
- 2 tsp yeast
- 1 tsp sugar
- 1 Tbsp sunflower oil
- 1 tsp fine sea salt
- 200g strong white flour (bread flour)
- 100g dark rye wholemeal flour
Cover sweet potatoes with water, bring to a boil and lower to a simmer until they are soft enough to make mashed potatoes from them.
Set aside 75 ml of potato water and drain the rest of it. Put the potatoes back in the pot and return to a low heat for 1-2 minutes so they can dry out a bit.
When the 75 ml of potato water is lukewarm, stir in yeast and sugar.
Mash the potatoes with oil and salt. Mix into the yeast mixture.
Whisk the flour together in standing mixer bowl until well combined. Add in the wet ingredients. Mix with a dough hook on low until combined. Increase speed to med-high for 10 min or until dough is done. It should stretch a couple of inches without breaking. You might need to scrape down the sides of the bowl a few times.
Sprinkle a bit of flour on the counter, flip the dough onto it and form into a ball. Place in an oiled bowl, cover with cling film (plastic wrap) and a tea towel. Put it in a warm place and let rise at least 1 hour.
Preheat the oven to 22o C. I bake my bread on a pizza stone and so pit it in the oven at this time. Evenly flour a tea towel and place flour side up in a bread tin. Punch down the dough and turn it out a bit of flour and shape into a loaf. I like the tutorials from Northwest Sourdough. Place smooth side down on the tea towel in the bread tin. Let rise for 30 min while oven is heating.
Turn bread onto the pizza stone. If you are using a baking sheet, lightly oil before turning the bread onto it. Run a knife down the centre to make a shallow cut and place in the oven. I like to add a bit of moisture at this stage to help form a crust. This can be done by pouring boiling water into a pan that has been heating in the oven or using a spray bottle and spritzing water in.
Bake for 20-30 min. You will know it is done when you turn the loaf over, knock on the bottom and it sounds hollow. When done, turn out onto a rack to cool before slicing into it.