5 from 3 votes
Purple Sweet Potato Sourdough
Stokes purple sweet potatoes provide inspiration for this beautiful and soft pinkish purple sweet potato sourdough sandwich bread.
Prep Time
15 mins
Cook Time
1 hr
rising times
4 hrs
Total Time
5 hrs 15 mins
Servings:
12
slices
Calories:
155 kcal
Course:
Bread
Cuisine:
International
Ingredients
- 1 cup purple sweet potato mashed, 200 grams
- 1 cup whole wheat flour 125 grams
- 2 cup bread flour plus more as necessary, 375 grams
- 2 teaspoons instant yeast optional
- 127 grams sourdough starter 100% hydration, levain
- ½ cup water plus more as necessary, lukewarm, 120 grams
- 2 tablespoons maple syrup
- 1 teaspoon salt
- butter or oil for greasing, if using a loaf pan
Instructions
- In a large bowl, mix the sweet potato, flours, yeast (if using), levain/starter, water, and maple syrup, initially with a spoon or spatula and then by hand. The mixture should be somewhat sticky, so add small amounts of flour or water as needed. Cover with plastic wrap and set aside for 20 to 30 minutes.
- Add the salt to the bowl and knead using a stand mixer or your hands until the dough is smooth and elastic.
- Form the bread dough into a ball and lightly oil the bowl. Cover the bowl with plastic wrap and put in a warm location until it has doubled in size - about an hour and a half to two hours – the microwave or a 85 to 90°F oven works well here.
- Shape and let rise until again doubled in size - how long will depend on whether you were using a well-fed or un-fed starter and/or the amount of commercial yeast.
- Preheat the oven to 375°F at least thirty minutes before baking. Bake for about 30 minutes. When done, the internal temperature of the loaf should be 190 to 195°F, and it will sound hollow when the bottom of the loaf is thumped.
- Let cool for at least one hour before cutting.
Cup of Yum
Notes
- This is a low hydration sourdough bread recipe, likely below 50%, which makes it ideal for a sandwich bread.
- This recipe uses 127 grams of 100% hydration starter (i.e. equal weights of water and flour). If your sourdough starter is a different hydration, please adjust accordingly up or down from the 63.5 grams of each.
- Instructions above are written for a purple sweet potato sourdough discard bread and a mixer. If using only active sourdough starter, please do the initial rise after 4 stretch-and-folds at 30 minute intervals.
- Bread can be stored at room temperature for a few days, although it will be best within a day or two of baking. The cooled bread can be sliced and frozen for a month or so.
Nutrition Information
Calories
155kcal
(8%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.1g
(1%)
Sodium
204mg
(9%)
Potassium
195mg
(4%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4486IU
(90%)
Vitamin C
5mg
(6%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 155
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 204mg | 9% |
| Potassium | 195mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4486IU | 90% |
| Vitamin C | 5mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.