Whole Wheat Sweet Potato Buttermilk Bread
 
 
Author:
Recipe type: Bread
Serves: 2 loaves
Ingredients
  • 2 sweet potatoes, peeled and quartered
  • 8 Tbsp unsalted butter, room temperature
  • 4 tsp active dry yeast
  • 2 cups buttermilk, room temperature
  • 2 large eggs, slightly beaten
  • 2 Tbsp sugar
  • 1½ tsp salt
  • 3 cups freshly ground whole wheat flour, unsifted
  • 3½-4 cups freshly ground whole wheat flour, sifted to remove the bran and germ (makes all-purpose flour)
Instructions
  1. Bring a medium pot of salted water to a boil and boil potatoes until fork tender. Meanwhile, have all ingredients ready at room temperature
  2. In a standing mixer, combine hot potatoes and butter and mix well.
  3. Add yeast, buttermilk, eggs, sugar and salt and mix until the ingredients are well combined.
  4. Add the unsifted whole wheat flour and knead on medium low for 5 minutes. Cover with a towel and let dough sit undisturbed for 5 minutes. This allows the wheat flour to absorb the liquid and produces a better loaf.
  5. Add all-purpose flour ½ cup at a time, until the bread is moist and not sticky. Knead on medium speed for a full 10 minutes. The dough should be smooth and elastic and the sides of the bowl should be clean.
  6. Cover with a towel and let it rise in a warm place until it's doubled in volume, 1 to 1½ hours.
  7. Grease and flour two 9x5 inch loaf pans.
  8. Punch the risen dough down and shape into two loaves.
  9. Place each loaf seam side down into each pan. Cover with a towel again and let it rise a second time until each loaf is about doubled in volume, approximately 1 to 1½ hours.
  10. Preheat the oven to 375 degrees.
  11. Bake each loaf until the top is golden brown and the bottoms sound hollow when thumped, about 35-45 minutes.
  12. Allow to cool for at least 30 minutes before serving.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-sweet-potato-buttermilk-bread/