Sweet potato rye bread

A dense loaf with great flavour, this is a brilliant way to use up excess potatoes.

Less than 45 minutes (+ proofing)

Makes 1 large loaf


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  • 1 Tbsp (15ml) honey
  • 2 cups (500g) cooked mashed sweet potato, at room temperature
  • 3 cups (450g) rye bread flour
  • 3 cups (450g) white bread flour + extra for dusting
  • 1 Tbsp (15ml) salt
  • 1 packet (10g) yeast
  • 1 cup (250ml) lukewarm water
  • Glug oil, for greasing



  1. Mix honey and sweet potato in a bowl.
  2. Combine dry ingredients in a separate bowl and fold into sweet potato mixture.
  3. Add water slowly while kneading to combine.
  4. Knead mixture for 10 minutes on a floured surface until a smooth dough forms that is springy to the touch.
  5. Place in a lightly oiled bowl, cover with clingfilm and proof in a mildly warm area until doubled in size (about ?? minutes). Careful: overheating will kill yeast.
  6. Knead dough again to incorporate new air.
  7. Shape into an oval and place on a floured baking tray.
  8. Cover with a damp cloth and leave to rise again until doubled in size, about 30-40 minutes.
  9. Preheat oven to 220°C.
  10. Dust loaf with flour and score an X on top using a sharp knife.
  11. Bake for 35-40 minutes. It’s ready if it sounds hollow when tapped.
  12. Serve warm as is, or make toast.


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