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Sweet Potato Oat and Whole Wheat Loaf

Quiche 'n' Tell
A hearty, healthy bread
Prep Time 4 hrs 30 mins
Cook Time 50 mins
Total Time 5 hrs 20 mins


  • Makes 2 loaves
  • 30 g butter
  • 450 ml milk
  • 50 g dark brown sugar
  • 2 tsps salt
  • 1 tbsp active dry yeast
  • 300 g sweet potatoes boiled drained and mashed
  • 400 g rolled oats not instant
  • 550 g stone-ground whole wheat flour
  • 65 ml lukewarm water


  • Boil milk and mix in the butter and sugar and set aside to cool.
  • Dissolve the yeast in the water and set aside for 10 minutes till the yeast foams. Meanwhile, sift the salt and flour together in another bowl.
  • Combine the milk with the yeast mixture; then mix in the sweet potato to form a thick but smooth batter. Then add the oats followed by the flour. Use a wooden spoon and then your hands. The mixture will be fairly sticky, so transfer to a floured surface, knead to make a smooth dough. Put it in a large, oiled bowl, cover with a plastic bag (to allow for increased volume) and leave to rise in a warm place for 3 hours.
  • Divide the dough into 2 halves, shape into rounds and place on a large, greased baking sheet. Cover with a tea towel and leave it to rise for a further hour till doubled in size.
  • Preheat the oven to 200 degrees C. Score the loaves, brush lightly with milk and sprinkle with some oats. Bake the loaves for 40-50 minutes till bottoms sound hollow when tapped. Cool on racks before storing.