Ingredients:

  • 1 cup (240ml) pureed sweet potatoes (about 1 large sweet potato)
  • 1/4 cup (60ml) white miso paste
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon (5g) salt
  • 1 teaspoon (4g) instant yeast
  • 2 tablespoons (30g) sesame seeds (white or black)
  • 2 tablespoons (30g) pumpkin seeds
  • 2 tablespoons (30g) sunflower seeds

Instructions:

  1. Preheat the oven to 400°F (200°C). Roast the sweet potato until fork-tender (about 45 minutes), then cool and puree.
  2. In a large bowl, combine the sweet potato puree, miso paste, sugar, vegetable oil, and eggs. Whisk until smooth.
  3. In a separate bowl, whisk together flour, salt, and instant yeast.
  4. Gradually add the dry ingredients to the wet mixture. Stir until just combined.
  5. Knead the dough gently in the bowl until it becomes smooth (about 5 minutes).
  6. Cover the bowl with a towel and let rise in a warm place until doubled (about 1 hour).
  7. Punch down the dough and transfer to a lightly floured surface. Shape into a loaf.
  8. Place the loaf in a greased loaf pan. Cover and let rise until puffy (about 30 minutes).
  9. Preheat the oven to 375°F (190°C).
  10. Brush the top with water and sprinkle the seeds over the loaf. Bake for 40-50 minutes until golden brown.
  11. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.