John Myers
Savory Sweet Potato and Feta Bread
The perfect savory sweet potato and feta bread recipe with a picture and simple step-by-step instructions.
- 200 g Peeled, diced sweet potato or pumpkin
- 1 Pc. Small onion, finely diced
- 275 g Wholemeal spelled flour
- 3 tsp Dry yeast
- 1 tsp Bread spice
- 1 tsp Salt
- 1 tsp Raw cane sugar
- 1 tbsp Chopped rosemary
- 1 Pc. Egg
- 60 g Oil
- 60 g Warm milk
- 60 g Warm water
- 100 g Feta
- Mix the flour and yeast with salt, bread spices, rosemary and sugar. Mix in the whisked egg, oil, water and milk and work everything into a smooth dough. Cover and let rise in a warm place for about 45 minutes. The dough should have visibly enlarged by then.
- Briefly knead in the prepared small sweet potato and onion cubes and the crumbled feta. Pour the dough into a loaf pan lined with baking paper. Bake in a preheated oven at 170 degrees circulating air (or 190 degrees top / bottom heat) for about 60 minutes.
- Then let cool in the mold for at least 15 minutes. The bread dries a little and becomes firmer. It tastes lukewarm and cold.
Tips:
- Depending on the season, pumpkin is also ideal instead of sweet potato. The bread can be frozen well when cut into slices and baked in the toaster if necessary. It tastes good on its own or with hearty spreads / toppings.
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