There is something about the smell of freshly baked bread that makes me feel at home. There’s nothing quite like it. This beautiful sweet potato bread has a perfect hint of sweetness with little crunches of the caraway and ajwain seeds. It is the perfect tear-and-share or soup accompaniment.

If you have pumpkin growing in your garden, swap the sweet potato with it and it will be just as delicious. Also if you don’t have ajwain seeds on hand, just double the quantity of caraway seeds.



  • 1 cup cooked sweet potato
  • 3 cups strong flour
  • 1 tsp caraway seeds
  • 1 tsp ajwain seeds
  • 1⁄2 tspn of dried yeast
  • 3⁄4 cup tepid water
  • 1 tsp sea salt
  • 2 tbsp rice flour


  1. Firstly, peel and chop your sweet potato into small cubes then steam them for 10 minutes until tender and falling apart. Remove from the heat and mash up. Allow it to cool down completely.
  2. Dust your proving basket with rice flour, making sure it is completely covered to prevent any sticking.
  3. In a large bowl, mix the flour, caraway seeds, ajwain seeds, yeast and salt together. Add the cooled sweet potato and water. Use your hands (your best tools) to mix it all together. You want to feel that the dough isn’t too dry or too wet. Add a little more water if you feel it is too dry. Don’t add more flour as this will result in a dense dough. Give it a little knead whilst it is in the bowl to bring it all together.
  4. Shape the dough into a ball and place it in the proving basket to rise. Cover with cling film and a tea towel and allow to rest for at least 12 hours.
  5. Heat your oven to 220C and line a casserole with baking paper. Gently turn your bread out onto a lightly floured surface and slightly tuck the base (flat side of the dough) under to form more of a ball again. Place the dough in the casserole and put the lid on. Bake it for 35-40 minutes.
  6. Remove the lid and bake for a further 20 minutes until the loaf is golden and there is a hollow sounding when tapped. Once cooked, remove from the casserole and allow to cool before tearing into it. Enjoy with good quality extra virgin olive oil or salted butter.

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