Dairy free, egg free! Calling all vegan and vegetarian friends. If you are allergic to dairy and/or eggs but still love that soft & creamy sandwich bread, then this recipe is for you. The starch from the potatoes makes the crumb super soft while giving it the prettiest purplish magenta hue. This will surely be a hit with the kids…
A bit about the potato
I am using the purple sweet potato that’s also called Japanese purple sweet potato. I preferer the taste and the color. The yellow or the orange potato works well too. The regular sweet potato works too but it won’t give any color to the bread. Either bake or microwave the potato. I always microwave, as it is quick and creates less mess.
If you are boiling or steaming, keep in mind that the flesh will contain more water(moisture). In this case, take some of the water out of the recipe and later add a tablespoon or so depending on how dry/wet the dough is.
Refresh your starter and have it ready
Microwave the purple sweet potato for 4-5 minutes on high or until the flesh is soft. Leave to cool and then scoop out the flesh
Scoop the flesh out and weigh what’s necessary for the recipe. Mash using a fork
Mix/blend the potato flesh, with water and pass the mixture through a sieve to remove any skin or gritty bits. Add the oil to the same mixture
Add the starter(levain) in the same mixture and stir to combine
Add the mixture to the flour+sugar and mix using a spatula
Once all the flour is hydrated, cover the bowl and leave to rest for about 1 hour
After the 1 hour rest, add the salt and mix either by hand or using a mixer(dough hook attachment)
If kneading by hand, 15-20 slap and folds will do. Make sure to wet your hands to prevent sticking.
If using a mixer mix on medium for about a minute
Once done, cover the bowl and leave to rest for 45 minutes
After the 45 minutes, coil fold the dough. The dough will be considerably smooth at this stage. Cover and leave in a warm area (27°C) for the bulk
After about 4-5 hours you will see the doughs has doubled in size and has also changed color slightly.
Punch the dough down.
At this stage you can;
- either continue to the next step and shape the loaf. Leave the dough in the fridge for an hour or two if it is sticky
- or cover tightly and refrigerate over night
Shape the dough in to a pan loaf. Check this video on how to shape a loaf and stick oats.
Roll the top with oats and place in a lightly greased loaf pan.
Pan dimensions: 8.5″W x 4.5″D x 2.75″H
Cover and leave in a warm, moist(27°C) area to proof. This may take about 3-4 hours
The loaf should rise at least and inch above the pan and should pass the ‘poke test‘
Preheat the oven to 425°F
Once the oven is ready, spray the loaf with a little water and place in the oven. After 10 minutes reduce the temperature to 375°F and bake for another 30 – 35 minutes
Remove the pan from the oven, switch off the oven and demold immediately. Place the loaf(whiteout the pan) back in the oven and dry out for 5-10 minutes.
Leave on a wire rack to cool completely.
Do not try to cut it while still warm. The interior will be too moist. As the loaf cools a lot of moisture will evaporate and the loaf will be nice and ready for slicing.
- 300 g strong white bread flour
- 80 g purple sweet potato flesh (baked/microwaved)
- 100 g fed starter (100% hydrated)
- 6 g salt
- 2 tbsp. sugar
- 10 g oil (vegetable/canola)
- 200 ml water
- Microwave the potato and remove the flesh. Weight 80 g and mash using a fork
- Mix the potato flesh with 200ml water ( either by hand or blend)
- Strain the mixture to remove bit and pieces
- Add the oil, starter to the mixture and stir to combine
- Add it straight on to the sugar and flour and mix using a spatula or spoon
- Once mixed, cover and leave to rest for about an hour
- After the one hour rest, add salt and mix. Either by hand using 15-20 slap and folds or using a mixer. Make sure to wet your hands as the dough will be sticky
- Place in the same bowl cover and let the dough sit for 45 minutes
- After 45 minutes give the dough a coil fold. check linked videos on the post
- The dough will be smooth at this stage. Place in the same bowl, cover and leave in a warm area to bulk(doubled in size)
- This may take (4-5 hours at roughly 75-80F) Check the images to see what you are looking to achieve
- At the end of the bulk, tip the dough back on to a floured surface and punch down excess air, form into a tight dough ball
- Place the dough ball in a air-tight container and refrigerate for retardation (for maximum flavor 12 – 16 hours)
- If you want to bake the same day then place the dough then continue with the rest of the steps. If the dough is very sticky, placing in the fridge for an hour or two will help
- Get the dough on to a floured surface, and shape in to a pan loaf. Check video attached in the post. Once shaped, decorate the top with rolled oats and place in a greased pan.
- It should be snuggled in the bottom part of the tin. Press gently to help the dough fit the pan
- Cover the pan and place in a warm place until the dough is risen about 1 inch above to the rim. This may take 3.5 to 4 hours depending on the temperature
- Preheat the oven to 425°F (220 °C)
- Once the oven is ready, spray the loaf with some water (mist) and place in the oven. After 10 minutes reduce temperature to 375°F and bake for a further 30-35 minutes
- Once baked, remove the pan from the oven, switch off the oven and demold the bread immediately
- Place the loaf (without the pan) directly in the ‘still warm’ oven and dry out for 5 -10 minutes
- Leave the bread on a wire rack to cool completely before slicing
Do not slice while still warm as the crumb will be still moist and wet
Hello! i am a big fan of your work. i wonder if it’s possible to make this sugar free? or use a substitute for white sugar? thank you!!!
Of course. Just skip the sugar or add honey instead or any other unrefined sugar is fine too
Thank you for posting this, I have been looking for this recipe for a long time and can’t wait to try it.
You are very welcome 🙂