In honor of my blog's ingredient of the month; sweet potatoes, I decided to bake some bread. Partly inspired by some whole grain odds and ends that have been taking up space in my pantry. The mish mash consisted of barley, oat groats and farro. I simmered all of them together with a bit of fresh ginger for about 20 minutes until they were nice an plump. To continue the odds and ends theme, I found some pecans and then pepitas way back in the recesses of the cabinet. This is the first recipe of three that I developed from these leftover grains.
Sweet Potato Whole Grain Bread
by Inspired by the Seasons
- 1 1/2 c whole wheat flour
- 3/4 c cooked whole grain, barley, farro or oat groats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 c buttermilk
- 2 eggs, room temperature
- 1/3 c brown sugar
- 1/4 c maple syrup
- 1/4 c pepitas (plus 1 T for topping)
- 1/2 c sweet potatoes , processed into bits
- 2/3 c chopped pecans
- 6 T butter, melted and cooled
Preheat oven to 350 degrees and line a loaf pan with parchment paper.
In a large bowl, whisk together the whole wheat flour, baking powder and baking soda. In a medium sized bowl, stir together the eggs, buttermilk, syrup, sugar and butter.
Add the wet ingredients to the dry. Add the sweet potatoes, Pepitas and pecans and stir until just combined. Add to the loaf pan, top with remaining pepitas and bake in the oven for 50 minutes. It is ready when it passes the toothpick test.