I made this bread with sweet potato, not sure what to make of it, it’s more like Sourdough bread, it’s edible! But interesting.
12.5g (1/2 oz) fresh yeast
150ml (1/4 pint/scant 2/3 cup)
115g (3 ¾ oz/scant 1 cup)
Whole grain spelt flour
100g (3 ¾ oz/generous ¾ cup)
280g (9 ¼ oz) sweet potato, grated, squeeze to
Release excess juice and patted dry sunflower oil, for greasing
Mix the fresh yeast with half the water, cover and set aside in warm room for about 15 minutes, or until the mixture starts to froth.
Mix the flours and sweet and sweet potato in a large bowl, make a well in the centre and add the yeast liquid and remaining water. Mix thoroughly. Turn the dough out onto a lightly floured surface and knead for 10 minutes. Return to the bowl, cover and leave to prove (rise) for 30 minuets in a warm room until almost double in size.
Knock back the dough and form into a round loaf. Pop on a grease baking tray (cookie sheet). Cover for a further 30 minutes.
Meanwhile, preheat the oven to 170°C/340°F/Gas mark 3 ½. Bake the loaf for 40 minutes until well risen. Cool on a wire rack. The mistake I made is not using my cookie sheet I put in a loaf tin instead.