I have been addicted to making salt bread after it became a thing in Vancouver. This recipe is similar to my other salt bread (shio pan) recipe. Check this recipe out for photos of the different steps.

Begin by preparing the sweet potato by poking holes in it with a fork. Try to just pierce the surface. Wrap sweet potato in tin foil. Preheat the oven to 375 degrees. Bake the sweet potato for about 1.5 hours or until soft.

Once sweet potato is soft, take out of the oven and let it cool. When it is cool to touch, smash the sweet potato and set aside.

Mix 2 cups flour, 1 1/3 teaspoon sugar, 1 tsp salt, 1/2 cup sourdough starter, 1/2 cup milk, 1/4 cup water, and 1/4 cup of purple sweet potato until you get a rough dough ball. The sweet potato will make the dough a soft pink.

Mix in the semi-melted butter (2 1/2 tsp) into the dough. Use a spatula to prevent a sticky dough mess. Cover with a damp cloth and let the dough rest for an hour.

After the rest, stretch and fold the dough for 1 minute. Cover with the cloth and let it rest for another 30 minutes.

Do a second stretch and fold for about a minute. Cover with a cloth and let it rest for another 30 minutes.

Do a last stretch and fold for a minute. Cover with a cloth and let it sit for 5-6 hours at room temperature until it has doubled in size.

While the dough is resting, cut up the 5 tablespoons of butter into cubes (you want about 6 pieces) and place into the freezer.

After the dough has rested, place the dough on a cutting board and cut into 6 pieces. The easiest way is to cut it like a pizza. Roll into icicles and let the dough rest for 15 minutes.

Once rested, roll the dough out and place a chunk of butter onto the dough and a small scoop of sweet potato. Roll the butter and dough. Make sure there are not openings on the side or the butter will seep out when baking. Continue with the remaining dough balls.

Let the dough proof for about 1 1/2 hours.

Preheat the oven to 400 degrees C. Spray dough 10 times. Quickly open oven and spray 10-15 times and then place pan in. Let the buns bake for 14-16 minutes until golden brown. Remove from oven and brush with any butter on the pan. Enjoy!

This recipe was inspired by https://www.okonomikitchen.com/no-knead-salt-bread/

Ingredients

• 2 cups all purpose flour
• 1 1/3 teaspoon sugar
• 1 tsp salt
• 1/2 cup sourdough starter
• 1/2 cup milk
• 1/4 cup water
• 2 1/2 tsp butter semi-melted
• 5 tablespoon of cold butter
• flake salt
• 1 purple sweet potato or yam

Instructions

1. Prepare the sweet potato by poking holes in it with a fork. Try to just pierce the surface. Wrap sweet potato in tin foil. Preheat the oven to 375 degrees. Bake the sweet potato for about 1.5 hours or until soft.
2. Once sweet potato is soft, take out of the oven and let it cool. When it is cool to touch, smash the sweet potato and set aside.
3. Mix 2 cups flour, 1 1/3 teaspoon sugar, 1 tsp salt, 1/2 cup sourdough starter, 1/2 cup milk, 1/4 cup water, and 1/4 cup of purple sweet potato until you get a rough dough ball. The sweet potato will make the dough a soft pink.
4. Mix in the semi-melted butter (2 1/2 tsp) into the dough. Use a spatula to prevent a sticky dough mess.
5. Cover with a damp cloth and let the dough rest for an hour.
6. After the rest, stretch and fold the dough for 1 minute. Cover with the cloth and let it rest for another 30 minutes.
7. Do a second stretch and fold for about a minute. Cover with a cloth and let it rest for another 30 minutes.
8. Do a last stretch and fold for a minute. Cover with a cloth and let it sit for 5-6 hours at room temperature until it has doubled in size.
9. While the dough is resting, cut up the 5 tablespoons of butter into cubes (you want about 6 pieces) and place into the freezer.
10. After the dough has rested, place the dough on a cutting board and cut into 6 pieces. The easiest way is to cut it like a pizza. Roll into icicles and let the dough rest for 15 minutes.
11. Once rested, roll the dough out and place a chunk of butter onto the dough and a small scoop of sweet potato. Roll the butter and dough. Make sure there are not openings on the side or the butter will seep out when baking. Continue with the remaining dough balls.
12. Let the dough proof for about 1 1/2 hours.
13. Preheat the oven to 400 degrees C. Spray dough 10 times. Quickly open oven and spray 10-15 times and then place pan in. Let the buns bake for 14-16 minutes until golden brown.
14. Remove from oven and brush with any butter on the pan.
15. Enjoy!!