For the sweet potato bread, first peel and finely chop the shallots. Peel and grate the sweet potato.
Heat a little oil in a frying pan and fry the shallots in it without coloring. Add the grated sweet potato and fry briefly.
Roast the spices in a pan without fat until they are fragrant. This releases the essential oils and the flavor becomes more intense. Then grind finely in a mortar.
Dissolve the yeast in the water. Knead with the sourdough, sweet potatoes, the three types of flour and the spices with the dough hooks of the mixer until you get a smooth dough that comes away from the edge of the bowl. Remove and knead briefly by hand. Cover and let rise for about two hours.
Knead again and let rest, covered, for another fifteen minutes. In the meantime, line a baking sheet with parchment paper. Divide the bread dough in half and shape into loaves. Place them on the tray with enough space between them, cover and let them rise for another hour.
Shortly before the end of the rising time, preheat the oven to 220 °C top/bottom heat. Score the top of the bread a few times and bake for a quarter of an hour. Then turn the temperature down to 180 °C and finish baking the sweet potato bread for half an hour.
Preparation Tip:
When choosing spices for the sweet potato bread, you can of course vary according to your own taste.
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