coriander and sweet potato bread recipe

Ground Coriander and Sweet Potato Bread Recipe

Leaving this bread to rise in the fridge overnight means that the sweet potato and garlic almost melt into the dough, which gives the bake a real subtle smoky sweetness. Serve this loaf alongside a cheese board, or dunked into a large bowl of dhal.

Bake time 25 minutes | Prep time 8 + hours | Makes 1 medium loaf


For the sweet potato:
1 large sweet potato, cut into small chunks
2 teaspoons ground coriander
6 cloves of garlic
1 teaspoon sea salt
1 tablespoon rapeseed oil

For the dough:
400g strong white flour
7g dried yeast/14g fresh yeast
1 teaspoon salt
2 tablespoons rapeseed oil, plus a little more for greasing
250ml water


  • Pre-heat the oven to 180 degrees °C
  • Place the chunks of sweet potato onto a large baking tray, along with the garlic cloves (still in their skins)
  • Sprinkle over the ground coriander, salt and rapeseed oil
  • Bake the potato and garlic mix in the oven, for around 20 minutes, or until the potato chunks are soft
  • When the potato mixture is out of the oven, squeeze the garlic from it’s skins (discarding the skins after) and leave everything to cool completely
  • Make the dough by placing the flour in a large bowl and rubbing in the yeast with your fingertips
  • Add in the salt, oil, cooled potato mixture and water and combine until the mixture forms a dough (adding more water if it feels a little dry)
  • Tip the dough out onto a lightly oiled surface and knead for around 5 minutes, or until it feels a little smoother and more elastic
  • Return the dough to the bowl, cover with a tea towel, and place it in the fridge for at least 8 hours, or ideally overnight (the coolness of the fridge will make it rise slower, and therefore give the loaf a more intense flavour)
  • When the dough has been in the fridge for at least 8 hours, take it out and leave it to come to room temperature, this may take about an hour
  • When the dough has come to temperature, shape it into a ball and place it onto a lined baking tray
  • Cover the ball with a tea towel and leave to rise again, for about an hour, or until it has really puffed up
  • Pre-heat the oven to 200 degrees °C
  • When the dough has risen, cut a couple of slashes in the top with a sharp knife
  • Bake the loaf for around 25 minutes, or until it has turned a deep golden brown, and the base sounds hollow when tapped
  • This loaf will keep well for a couple of days, wrapped up and stored in a cool, dark place (not the fridge)

Top tip
Different flours will absorb different amounts of water, so I would add ¾ of the suggested liquid and then if your dough feels a little dry, you can always add some more