Last week in Tastes Like Home, I mentioned the making of Sweet Potato Bread. In the recipe I shared then, I used regular all-purpose flour. Given the excellent results of the texture, flavour and overall taste of the bread, I wondered how it would work with whole wheat flour (so too did my editor). Back to the kitchen it was.
With some recipes you can simply swap out one ingredient for the other and let everything remain the same, and others, adjustments need to be made throughout. I tested a couple of recipes by varying the quantities of ingredients and the oven temperature. The best results were yielded from the combination below.
If I have to eat bread, I prefer white bread but I have to tell you, after having this whole wheat version with the sweet potatoes, I can see myself eating and enjoying whole wheat bread. The texture was moist and tender even more than