Discard Sourdough Sweet Potato Bread

The Discard Sourdough Sweet Potato Bread I make is ideal for breakfast. It's rich in vitamins, minerals, protein, and spices, making it an excellent choice to begin the day alongside fruit and a cup of tea or coffee.

By Rose Huxford

My family and I enjoy baked breads for breakfast, and this particular one has become our favorite. It's hearty, mildly sweet, and packed with nutritious ingredients to kickstart your day. You can top it with vegan or regular butter, or even jam, accompanied by fruit and your preferred morning beverage, and voila! What could be better?

Discard Sourdough Sweet Potato Bread

Yields: 2 loaves

Pre-heat oven: 375 degree F

Prep-time: 10 minutes

Bake-time: 45 minutes

Equipment: 2 loaf pans, 2 large bowls, 1 small bowl, can opener, whisk, spatula, measuring spoons, liquid measuring cup, measuring cups, zester, parchment paper, cooling rack

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 15 oz can organic sweet potato puree

• 1 cup discard sourdough

• flaxseed eggs (3 tbsp flaxseed meal plus 4 tbps water) or 2 eggs

• 2 tbsp chia seeds

• 1/3 cup real maple syrup

• 2 tsp pure vanilla extract

• 2 tbsp plain yogurt, I use Forager Cashew Yogurt

• 2 tbsp apple sauce

• 1/4 cup coconut sugar

• 2-2 1/2 cups whole wheat flour, or Gluten Free baking flour

• 1 whole orange zest

• 2 tbsp hemp seeds

• 1 tsp salt

• 1 1/2 tsp baking powder

• 1/3 cup old fashion oat

• 2 tsp Ceylon Cinnamon

• 2 tsp all spice

• 1/2 tsp ginger powder

• 1 cup chopped walnuts or pecans

  
  

Directions

1. Pre-heat the oven to 375 degree F.

2. Lightly spray two loaf pans with non-stick spray, then place parchment paper in the center of the two pans. You may need to use scissors to cut the parchment paper if it's too long. Add a bit more non-stick pray to the parchment paper and make sure everything is well coated. I use a paper towel to rub over everything. Set it aside.

3. In a large bowl add the discard sourdough.

4. Next, in a small bowl, add the flaxseed meal and water. Use a spoon to mix together. Let this sit for a few minutes. *If using eggs, ignore this step and add the eggs to the discard sourdough.

5. Then, add in the sweet potato puree, chia seeds, yogurt, maple syrup, vanilla, apple sauce, and coconut sugar. Use a whisk to mix all of the ingredients together until well blended.

6. In another large bowl, stir together the flour, hemp seeds, salt, orange zest, baking powder, oats, spices and nuts.

7. Carefully pour the dry ingredients into the wet ingredients. Use a spatula to bring all of the ingredients together. The dough will be somewhat thick.

8. Next, pour half of the batter to the first loaf pan, and the other half to the second pan. You can add a bit more nuts on top of the batter.

9. Using a butter knife, make a deep cut through the center from left to right. This helps the bread to bake more thoroughly.

10. Bake for about 45 minutes, or until a toothpick comes out clean.

11. Allow the two loaves to cool in the pans for about 30 minutes before releasing them from the pans.

12. Enjoy a loaf right away and freeze the second loaf.

13. Freezing: Allow one of the loafs to cool completely before wrapping it in foil and placing it in a freezer bag. It will last in the freezer for about a month.

14. Enjoy!

    
    

    *Note: If you don't have discard sourdough, no worries. You can omit this ingredient and add a 1/3 cup more maple syrup, 2 tbsp more apple sauce, and 2 tbsp more of yogurt.

By Rose Huxford