This Sourdough Sweet Potato Asiago Spelt Loaf is a versatile canvas that blends the rustic charm of sourdough with the unexpected delight of sweet potato and the savory depth of Asiago. The vibrant orange hue of sweet potatoes imparts a beautiful color to the loaf, making it not only a treat for the palate but also a feast for the eyes.

I’ve always been captivated by the art of baking bread. Merging diverse flavors and textures, and tweaking recipes to align with my culinary whims has become a cherished ritual in my kitchen.

My latest creation, Sourdough Sweet Potato Asiago Spelt Bread, is a testament to this exploratory spirit. The inspiration for this bread hit me while I was flipping through the pages of an old magazine.

Intrigued by its potential, I pictured a sourdough loaf that would not only embrace the earthy sweetness of sweet potatoes but also the bold essence of Asiago cheese, interwoven with the nutty, wholesome goodness of spelt flour.

Join me as we delve into the creation of this Sourdough Sweet Potato Asiago Spelt Loaf, a bread that stands as a versatile companion to both your soup bowl and your sandwich plate.

What inspired me to make this bread

As I mentioned, I got the idea for this bread while flipping through the pages of the October 2005 issue of Cooking Light Magazine.

The article on yeasted “Pumpkin Walnut Focaccia with Gruyere” sounded intriguing, but I wanted something different. So, I converted it to sourdough, used roasted sweet potatoes instead of pumpkin, Asiago cheese instead of Gruyere, and incorporated 33% home-milled spelt flour.

I chose sweet potatoes because they add a natural sweetness and moisture to bread, which enhances its flavor profile and yields a tender crumb. And, because I was curious to find out how the dough would perform with the addition of 25-30% whole grain flour. Turns out, it performs very well, while still retaining it’s moist crumb.

I tweaked the formula a bit after the first bake so I could make 30 rolls for a luncheon. I kept the ratios the same for the loaf featured in this post.

What makes this Sourdough Sweet Potato Asiago Spelt Loaf so Versatile?

The first time I made this bread, I didn’t add any cheese (because I didn’t have any), but I sprinkled pecans pieces on the outside. I baked both loaves on a baking sheet with no steam. This version was very tasty, especially with the toasted pecans. My mom and sisters enjoyed this one.

I’ve also made rolls with this dough and topped them with Parmesan cheese on the outside. I took the roll variation to a luncheon. The sweet potato Asiago rolls received lots of praise. These morsels are packed with so much flavor, there is a lot of love in every bite.

For the version featured in this post, I made two medium artisan-style loaves with cheese on the inside. I forgot to sprinkle some cheese on the outside, but it still had plenty of cheesy flavor, and by omitting the cheese on the outside, I was able to play around with the scoring.

I baked these loaves in a bread cloche, but feel free to bake them free form on a baking stone, or baking sheet, or in a Dutch oven baker. To enhance the flavor and for added convenience, I gave the shaped and unbaked rolls and artisan loaves a cold ferment in the refrigerator overnight. The loaves had tremendous oven spring. This one makes great toast. No need to add extra cheese unless you just want to.

Another option, which I haven’t tried yet, is to make three or four smaller and flatter loaves and use them for sandwiches.

Whether savored alongside a bowl of creamy tomato soup or as the foundation of a hearty sandwich, this loaf promises to elevate any meal with its rich flavors and inviting textures.

You might enjoy these other Sweet Potato Loaves