Recipe of the Week: Sourdough Adventure - Sweet Potato Bread

This recipe takes time…but the results are luscious. I’ll make a larger batch next time. The combination of the sweet potato, buckwheat, and drizzle of molasses makes it good by itself or as an accompaniment to a special meal. I enjoy toasting slices of it for open faced sandwiches with deli smoked turkey or ham for lunch….or slathering it with butter for mid-morning or mid-afternoon snack.

In a food processor with the dough blade - combine: 

• 1/2 cup whole wheat sourdough starter
• 1/2 cup warm water
• 1/2 cup buckwheat flour 

Mix thoroughly. Let sit 2-4 hours (or more) to mature. 

• 1 medium sweet potato, cooked in the microwave until soft, peeled
• 1 tablespoon sugar
• 1/2 cup milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 3/4 cup whole wheat flour (or half whole wheat/half buckwheat)
• Drizzle of molasses 

Add all ingredients to the sourdough starter already in the food processor. Process until all ingredients are well mixed and the dough is smooth. It should begin to pull away from the sides of the processor (if not add a little more flour). Spray ovenproof pan or baking dish with cooking spray. Spread the dough evenly and let rise for 2-4 hours until double in bulk. I like to use my oven with just the oven light on (otherwise no heat); it’s out of the way and there are no drafts.

Cook at 350 degrees Fahrenheit for about 40 minutes or until the top begins to brown. Remove from oven. Brush with olive oil (optional).