Start your morning on the right note with sweet potato cinnamon bread
Start your morning on the right note with sweet potato cinnamon bread

Start your morning on the right note with sweet potato cinnamon bread

Bread. It’s the unsung hero of nearly every cuisine on the planet. We love bread, we’d marry bread if we could. Making bread at home in an immensely satisfying exercise, especially when you nail it. Jude Blereau’s new cookbook Wholefood from the Ground Up features a brilliant recipe for healthy sweet potato cinnamon bread, which is perfect when enjoyed as is, or topped with some of your fave foodstuffs. We’ve got the easy-to-follow recipe here for you to try at home this weekend.

INGREDIENTS
1 cup brown rice flour
½ cup teff flour
¼ cup chickpea flour (besan)
1 tablespoon rapadura sugar or raw sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 eggs
⅓ cup Cultured Buttermilk or plain natural yoghurt
2 tablespoons full-cream (whole), non-pasteurised milk
1 cup mashed sweet potato, cooled
100 g cold unsalted butter, cut into small pieces
pinch of sea salt

TO MAKE

Preheat the oven to 180˚C and generously butter a loaf (bar) tin (see Kitchen Note).

Place the flours, sugar, baking powder and cinnamon in a bowl. Mix through with a whisk to combine the ingredients and break up any lumps of flour.

Place the eggs, buttermilk and milk in a small bowl and whisk to combine well, then add the mashed sweet potato and mix until well combined.

Using your fingers or a pastry cutter, cut the butter into the flour until the mixture resembles coarse breadcrumbs – some bits should be the size of a pea. Add the wet mixture and stir through until just combined. Spoon into the prepared tin and bake for 40–45 minutes, until a skewer inserted into the middle comes out clean. Leave to cool for 15 minutes before turning out onto a wire rack to cool completely.

To store, wrap in a piece of foil lined with baking paper and store in a cool dark place for up to 5 days. To freeze, slice and store in a sealed container.

KITCHEN NOTE

This is best made in a loaf tin that is narrower rather than wider; providing less surface area for the bread to hold together once cut. You can happily make this in a 1 litre (35 fl oz/4 cup) capacity loaf tin, but I prefer a smaller 750 ml (26 fl oz/3 cup) capacity cast-iron terrine dish measuring around 27 × 8 × 4 cm (10¾ × 3¼ × 1½ in) that will make a lovely narrow loaf.

Recipe and image from Wholefood from the Ground Up by Jude Blereau, published by Murdoch Books.

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