by: Cathy
This Sourdough Sweet Potato Asiago Spelt Loaf is a versatile canvas that blends the rustic charm of sourdough with the unexpected delight of sweet potato and the savory depth of Asiago. The vibrant orange hue of sweet potatoes imparts a beautiful color to the loaf, making it not only a treat for the palate but also a feast for the eyes.
I’ve always been captivated by the art of baking bread. Merging diverse flavors and textures, and tweaking recipes to align with my culinary whims has become a cherished ritual in my kitchen.
My latest creation, Sourdough Sweet Potato Asiago Spelt Bread, is a testament to this exploratory spirit. The inspiration for this bread hit me while I was flipping through the pages of an old magazine.
Intrigued by its potential, I pictured a sourdough loaf that would not only embrace the earthy sweetness of sweet potatoes but also the bold essence of Asiago cheese, interwoven with the nutty, wholesome goodness of spelt flour.
Join me as we delve into the creation of this Sourdough Sweet Potato Asiago Spelt Loaf, a bread that stands as a versatile companion to both your soup bowl and your sandwich plate.
What inspired me to make this bread
As I mentioned, I got the idea for this bread while flipping through the pages of the October 2005 issue of Cooking Light Magazine.
The article on yeasted “Pumpkin Walnut Focaccia with Gruyere” sounded intriguing, but I wanted something different. So, I converted it to sourdough, used roasted sweet potatoes instead of pumpkin, Asiago cheese instead of Gruyere, and incorporated 33% home-milled spelt flour.
I chose sweet potatoes because they add a natural sweetness and moisture to bread, which enhances its flavor profile and yields a tender crumb. And, because I was curious to find out how the dough would perform with the addition of 25-30% whole grain flour. Turns out, it performs very well, while still retaining it’s moist crumb.
I tweaked the formula a bit after the first bake so I could make 30 rolls for a luncheon. I kept the ratios the same for the loaf featured in this post.
What makes this Sourdough Sweet Potato Asiago Spelt Loaf so Versatile?
The first time I made this bread, I didn’t add any cheese (because I didn’t have any), but I sprinkled pecans pieces on the outside. I baked both loaves on a baking sheet with no steam. This version was very tasty, especially with the toasted pecans. My mom and sisters enjoyed this one.
I’ve also made rolls with this dough and topped them with Parmesan cheese on the outside. I took the roll variation to a luncheon. The sweet potato Asiago rolls received lots of praise. These morsels are packed with so much flavor, there is a lot of love in every bite.
For the version featured in this post, I made two medium artisan-style loaves with cheese on the inside. I forgot to sprinkle some cheese on the outside, but it still had plenty of cheesy flavor, and by omitting the cheese on the outside, I was able to play around with the scoring.
I baked these loaves in a bread cloche, but feel free to bake them free form on a baking stone, or baking sheet, or in a Dutch oven baker. To enhance the flavor and for added convenience, I gave the shaped and unbaked rolls and artisan loaves a cold ferment in the refrigerator overnight. The loaves had tremendous oven spring. This one makes great toast. No need to add extra cheese unless you just want to.
Another option, which I haven’t tried yet, is to make three or four smaller and flatter loaves and use them for sandwiches.
Whether savored alongside a bowl of creamy tomato soup or as the foundation of a hearty sandwich, this loaf promises to elevate any meal with its rich flavors and inviting textures.
You might enjoy these other Sweet Potato Loaves
- Dutch Oven Sourdough Sweet Potato Crunch Bread
- Sourdough Sweet Potato Onion Loaf
- Sourdough Sweet Potato Bread with Red Lentil Flour
- Sweet Potato Sage Sourdough Milk Bread Rolls
- Sweet Potato Einkorn Sourdough Stout Bread
Enjoy this versatile Sourdough Sweet Potato Asiago Spelt Loaf with Soup or Sandwiches
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Sourdough Sweet Potato Asiago Spelt Loaf is a versatile canvas that blends the rustic charm of sourdough with the moistness of sweet potato and savory depth of Asiago.
Author: Bread Experience
Recipe type: Sweet Potato Cheese Bread
Serves: 2 Medium Loaves (~650 grams each)
Ingredients
Levain
- 20 grams sourdough starter
- 50 grams water
- 50 grams all-purpose flour
Final Dough
- 225-250g (1 cup) roasted sweet potato*
- 350 grams all-purpose flour
- 200 grams whole grain spelt or white whole wheat flour
- 200 grams (~3/4 cup) water
- 52 grams (1/4 cup) light brown sugar
- 57 grams (4 Tbsp.) butter, melted
- ½ tsp pumpkin pie spice or cinnamon
- Levain, all
- 10 grams fine sea salt
- 112 grams (4 ounces) Asiago cheese, divided
Instructions
Day 1
Prepare the Levain
- In a small bowl, mix the starter and water together with a wooden spoon. Add in the flour and stir well until the flour is thoroughly incorporated.
- Cover the bowl and set aside in a warm place overnight.
*Roast Sweet Potato
- Prepare the sweet potato the day before and place in the refrigerator or roast it the same day as the final dough and cool before using.
- Preheat oven to 400 F. Wash and cut the ends off of the sweet potato. Place it whole on a baking sheet lined with parchment paper. Bake until tender, about 45 minutes.
- Slice the baked sweet potato in half lengthwise and scoop the flesh out into a bowl. Mash well.
Day 2 - Mix the Final Dough
- In the bowl of stand mixer, add the flours, water, and roasted and cooled sweet potato. Mix on low speed for several minutes.
- While the dough comes together, add the levain in small pieces. Continue mixing for several more minutes. The dough will be tacky, but you should be able to pull a window pane before adding the butter and sugar. Let the dough rest for 15-20 minutes.
- Add in the butter, sugar and spices. Mix well. Let the dough rest an additional 15-20 minutes before adding in the salt.
- Sprinkle the salt over the top of the dough and mix thoroughly. Let the dough rest for 15-20 minutes before adding the cheese.
- Gently fold in 2 -3 ounces of cheese.
- Remove the dough to a clean large bowl. Cover and let the dough bulk ferment for 1 hour.
- Gently press down the dough to degas it. Fold the dough by gently stretching and folding the edges into the center. Cover, and let the dough rest for an additional 1 - 1½ hours.
- Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces (~650 grams each). Preshape each piece into an a round boule. Let the boules rest on the counter for 10 to 15 minutes.
- Dust two lined banneton baskets with a mixture of AP/rice flour. Reshape the dough into tight boules and place seam side up in the baskets. Cover with a produce bag and transfer to the refrigerator. Allow the loaves to cold ferment overnight or for up to 24 hours.
- Alternately, shape the dough into 3 smaller loaves, one large loaf, or 24-30 rolls.
Day 3 - Bake Day
- Preheat - Oven to 450°F (205°C) with a cloche, Dutch Oven or other baking pot on the bottom rack. Let it preheat for 30-45 minutes prior to baking the loaves.
- Remove one loaf from the refrigerator. Carefully turn it out from the proofing basket onto a piece of parchment paper.
- Sprinkle additional cheese on top of the loaf, if desired.
- Score the loaf with a lame or knife in the pattern of your choice.
- When the oven and bread pot have preheated sufficiently, remove the lid and transfer the scored loaf (on the parchment) to the bottom of the baker. Use the "parchment sling" to transfer the loaf in and out of the baker to keep from getting burned.
- Bake loaf 20-25 minutes with the lid on and 15 minutes with the lid off, for a total of 35-40 minutes.
- Carefully remove the loaf from the oven and place on a wire rack for cooling.
- Repeat the baking process with the remaining loaf. Preheat the oven again to 450 degrees F. before baking the 2nd loaf.
Happy Baking!
Cathy
