This bread is really delicious, nutritious, and simple to make. But contrary to what you may be thinking it is not overtly sweet (just mildly); it’s really a savory bread (but it does make great French Toast); I’ve eaten 3/4 of a loaf in the past few days. The sweet potato adds more than flavor and nutrition to the bread, it also adds a certain subtle softness and airiness. You’ll be surprised how soft this bread is even though it is made with 100% whole wheat flour. Anyhow, the recipe is below.
1 sweet potato, peeled and diced
2 cups whole wheat flour
2 teaspoons instant yeast
4 cups whole wheat flour
¼ cup honey
¼ cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast
Boil the sweet potato in the water for about 20 minutes, or until thoroughly cooked. After the sweet potato is cooked allow it to cool in the liquid to room temperature, refrigerating if necessary. Once cooled drain it, squeezing it with your hands or the back of a spoon, reserving the cooking liquid.
Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.
Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.