Ingredients:

  • 1 cup mashed sweet potato (about 1 medium sweet potato)
  • 2 tablespoons white miso paste
  • 3/4 cup warm water (110°F / 43°C)
  • 2 teaspoons active dry yeast
  • 2 tablespoons honey or maple syrup
  • 3 cups all-purpose flour (or whole wheat flour for a healthier option)
  • 1 teaspoon salt
  • 2 tablespoons sesame seeds (white or black)
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds

Instructions:

  1. [Step 1: Prepare the Sweet Potatoes] Preheat your oven to 400°F (200°C). Prick the sweet potato with a fork and roast it on a baking sheet until tender, about 45 minutes. Let it cool, then peel and mash.
  2. [Step 2: Activate Yeast] In a small bowl, combine warm water, honey/maple syrup, and active dry yeast. Allow it to sit for about 5 minutes, until frothy.
  3. [Step3: Combine Ingredients] In a large mixing bowl, combine mashed sweet potato and miso paste. Gradually stir in the yeast mixture followed by salt, mixing well. Slowly add flour one cup at a time until fully incorporated.
  4. [Step4: Knead Dough] Transfer dough to a floured surface and knead for about 10 minutes, until smooth and elastic.
  5. [Step5: First Rise] Place dough in an oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled in size—approximately 1 hour.
  6. [Step6: Shape Loaf & Add Seeds] Punch down the risen dough and shape it into your desired loaf form. Place shaped loaf on parchment-lined baking sheet. Brush top lightly with water or oil; sprinkle mixed seeds evenly over top while gently pressing them into the surface.
  7. [Step7: Second Rise] Cover loaf again with cloth; let rise another 30–45 minutes until puffy.
  8. [Step8: Bake Bread] Preheat your oven to 375°F (190°C) if not already preheated. Bake bread for approximately 30–35 minutes, or until golden brown and sounds hollow when tapped on bottom.