Flavourful crusty no-knead bread made with sweet potato and pine nuts.
Homemade bread is one of those things that I love the idea of. When it actually comes down to it, however, the precise measurements, waiting for it to rise and all of that kneading isn’t really for me.
No-knead bread then is like a dream come true.
I’ve been gravitating towards very simple recipes lately, appreciating simple-yet-flavourful combinations and lots of fresh veggies. This sweet potato no-knead bread recipe is a case in point; thyme, black pepper and pine nuts provide the aromatic flavour, the sweet potato gives it most of the sweetness it needs, and the other ingredients are kitchen cupboard staples.
To be honest, the hardest part is grating the sweet potato. Once that’s out of way, all you need to do is combine the ingredients and wait patiently for the bread to bake. In fact, I’ve changed my mind: waiting is probably the hardest part!
Now, I’m not going to pretend that this no-knead bread is light and fluffy in the slightest – quite the opposite. It’s dense, hearty and packed full of flavor.
I’ve been enjoying eating this no-knead bread for breakfast. It’s perfect cut in thick slices and smothered in hummus or smashed avocado. I may have gone one step further and slathered mine with homemade avocado hummus (recipe coming soon!). Highly recommended.
- 3 medium sweet potatoes, peeled and grated
- 200g self-raising wholemeal flour, plus extra for dusting
- 100g self-raising plain flour
- 2 tbsp pine nuts
- 1 tsp dried thyme
- Pinch of brown sugar
- Pinch sea salt
- Freshly ground black pepper, to taste
- 180ml plant milk, such as almond or oat
- Preheat oven to 200C / 400F / gas mark 6.
- Squeeze the grated sweet potato in a cloth or kitchen paper to remove any excess moisture.
- Combine the sweet potato and other dry ingredients in a large bowl. Slowly pour in the plant milk, mixing as you go. Combine the ingredients into a sticky dough, being careful not to overwork it.
- Cover a large baking tray with a coating of flour and turn the dough out onto the tray.
- Use your hands to shape the bread into a large oval around 4cm high. Score the top widthways with a sharp knife. Dust with wholemeal flour and sprinkle over a little extra thyme and sea salt.
- Place in the oven and bake for around 1 hour or until the edges have turned crusty and the bottom of the loaf sounds hollow.
- Remove from the oven and allow to cool for a few minutes, before moving onto a cooling rack. Cut into thick slices and eat, preferably while still warm.
