Red grain sweet potato bread (cooked overnight)

Red grain sweet potato bread. Sounds strange at first, but also interesting ... ?! Then definitely bake again! Because this bread with a high whole grain content not only tastes delicious, but is also very juicy and stays fresh for a long time. A simple and everyday bread recipe with overnight cooking ... ♥

Rotkorn-Süßkartoffel-Brot
The preparation is just as easy ...

... like mine Whole grain spelled and carrot breadWhole bread with malt beerPumpkin Kamut Box, Potato and Pumpkin Seed BreadPotato Kefir BoxWhite spelled bread and Good morning white bread, Malt beer breadGrain boxWhole grain spelled and carrot breadAlpenruch bread and Grain bread with kefir. Have a look through this series of recipes, all of which are prepared using this practical overnight method. Simple, practical and with great baking results.

I always bake this red-grain sweet potato bread when sweet potatoes are left or have to go. I have baked this bread a few times in the last few months, mostly with different types and combinations of flour. In this variant with red grain wheat, an old and almost forgotten type of wheat, I like this loaf of bread best. As the name suggests, the red grains have a reddish color and are rich in antioxidant secondary plant substances. This grain also impresses with its nutty aroma. An all-round great change from conventional whole wheat flour. I almost only use it instead of normal whole wheat flour.

In addition, the red grain sweet potato bread is a great alternative for anyone who doesn't like carrots in bread too much. Because the taste of the sweet potato is not obtrusive, but brings great juiciness and freshness to the dough. If you love it simple and practical and are curious about it, then your post-baking list will be extended a bit today. 😉 Have fun baking!

Rotkorn-Süßkartoffel-Brot

 

For the love of bread

Ingredients for the red grain, sweet potato and whole grain bread:

(for a 1 kg bread pan / loaf pan approx. 30 × 11 cm)

  • 350 g (red grain) whole wheat flour
  • 150 g wheat flour type 812/550
  • 170 g sweet potatoes, peeled
  • 350 g of water
  • 100 g plain yogurt, cold (vegan: soy yogurt)
  • 10 g beet syrup or brown sugar
  • 2 g yeast, fresh (or 1g yeast + 10 g ASG from sourdough)
  • optional: 1 good pinch of vitamin C (approx. 0.3 g) or approx. 1/2 tsp natural Acerola powder
  • 20 g sesame seeds, black
  • 20 g sesame seeds, white
  • 50 g sunflower seeds
  • 20 g flaxseed (crushed)
  • 10-12 g of salt
  • 10 g oil (also a nut oil if desired)
  • additionally: sesame and sunflower seeds for the baking pan

If desired, the seeds for the dough can be roasted beforehand, so they taste even more intense.

Important: If you want to freshly grind your wholemeal flour yourself directly before making the dough, the recipe requires less liquid! I let the self-ground flour sit for about 10-14 days.

Prepare red grain sweet potato bread:

  1. For the dough, briefly mix the water, yoghurt, seeds and all of the flour. For 30-40 minutes to Autolysis leave.
  2. Meanwhile, grease the baking pan well. Sprinkle with plenty of seeds and also lightly flour.
  3. Add the grated sweet potato, together with the beet syrup, the yeast and, if necessary, the garnish to the autolysis dough.
  4. Add all ingredients except for the salt and knead for 6-8 minutes.
  5. Add salt and oil and knead again for 2 minutes.
  6. Pour into the prepared form and smooth out with a dampened spatula.
  7. Sprinkle generously with seeds and cover.
  8. Cover and let rise for 8-10 hours at room temperature (20-22 ° C). (Alternatively for 4-5 hours at approx. 28 ° C)
  9. Preheat the oven in good time to 230 ° C upper-lower heat.
  10. Place in the preheated oven (1st shelf from the bottom) and immediately reduce the temperature to 200 ° C. Bake for about 60 minutes.
  11. Turn the finished bread out of the mold and let it cool down on a wire rack.

PREPARATION WITH THERMOMIX®:

  1. Put the sweet potato in large pieces in the mixing bowl and chop for 5 seconds / speed 5. Transfer and set aside.
  2. For the dough, add the water, yoghurt, seeds and all of the flour to the mixing bowl, 1 min./ dough kneading setting. For 30-40 minutes to Autolysis leave.
  3. Add the grated sweet potato, along with the Barimalt caramel, the yeast and, if necessary, the ASG to the autolysis dough. Knead for 4 minutes / dough level. (Possibly remove from the knife beforehand with the spatula.)
  4. Add salt and oil and cook for 30-60. Knead in sec./dough level.
  5. Pour into the prepared form and smooth out with a dampened spatula.
  6. Sprinkle generously with seeds and cover.
  7. Cover and let rise for 8-10 hours at room temperature (20-22 ° C). (Alternatively for 4-5 hours at approx. 28 ° C)
  8. Preheat the oven in good time to 230 ° C upper-lower heat.
  9. Place in the preheated oven (1st shelf from the bottom) and immediately reduce the temperature to 200 ° C. Bake for about 60 minutes.
  10. Turn the finished bread out of the mold and let it cool down on a wire rack.
Rotkorn-Süßkartoffel-Brot
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4 thoughts on “Rotkorn-Süßkartoffel-Brot (Übernachtgare)”

  1. Hello dear Sonja, which flour can I use instead of type 0 or type 812. I can't get both of them in the store, at least not where I live. Would love to bake the bread in a timely manner. Thanks Yvonne

    1. Dear Yvonne,
      you can use a 550 wheat flour, but then I would add a little less water to the dough. Or you could try it with a Type 1050, then maybe a sip more water. Kind regards, Sonja

    1. cookieundco

      Of course that works too! Then more floury cooking ...

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

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