Jerusalem artichoke bread

Name: Jerusalem artichoke bread
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 2
Ingredients: Jerusalem artichoke whole 4.6 oz; Type 0 flour 4 cups; Whole grain flour 0.375 cup; Water at room temperature 1.1 cups; Wildflower honey ¾ tbsp; Fresh brewer's yeast 1.4 tsp; Fine salt 2 ½ tsp

it de fr es br

Lactose Free
Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 5 min
Makes: 2 pieces
Cost: Low
Note + 4 h of rising

PRESENTATION

Jerusalem artichoke bread is a really cool twist from Northern Italy. It takes a local favorite—topinambur—and turns it into something special. And look, this isn’t just any bread. Folks in the region mix a smooth topinambur puree right into the dough, making the inside extra moist. It gives the loaf an almost tender feel. Kind of like potato bread, but with a richer taste that hints at artichoke. When it bakes, you get a crispy golden crust that crunches as you bite in. Pretty simple. The soft inside is so satisfying. The flavor of the topinambur really really shines, making this Jerusalem artichoke bread a standout on any table. Whether you’re having it for breakfast or with friends at a weekend lunch, it is perfect. People in the area love using this kind of bread to make their antipasto boards even better—picture slices stacked with local cured meats and cheeses. Every bite just works together so well. For sure.

In Northern Italy, it’s not unusual to see folks experimenting with their Jerusalem artichoke bread recipe, sometimes even swapping in sourdough (lievito madre) for an extra bit of tangy flavor and a little more chew. That’s the fun part, really. You can keep it simple or play around with sourdough if you like a little challenge. Plus, since sunchokes act a lot like potatoes, the bread stays super moist and soft for longer, which means you can make it ahead and it’ll still taste fresh the next day. Bringing a couple loaves of this sunchoke bread to a family gathering or sharing it during a big meal just feels right, and honestly, everyone will want a second slice. This kind of bread is a real celebration of local, seasonal ingredients and how Italians aren’t afraid to put a fresh spin on their food traditions. So, when you want something a bit different from your usual loaf, this Jerusalem artichoke bread will give you that rustic, golden, and super super tasty experience that’s perfect for sharing with loved ones.

How to prepare Jerusalem artichoke bread

To make the Jerusalem artichoke bread, first wash the Jerusalem artichokes under running water 1, then place them in a steamer 2 and cook for about 15-20 minutes 3, or until they are soft. Steaming allows you to obtain a soft but not watery pulp.

At the end of cooking, peel the Jerusalem artichokes 4 and place them in the tall glass of a blender 5: you will need about 3-3.5 oz of Jerusalem artichoke pulp. Pour in 3.5 oz of water 6

and blend everything 7 until you get a smooth puree 8. Set aside and pour the flours into the bowl of a stand mixer fitted with a hook 9,

add the crumbled yeast 10, the honey 11, and the remaining water 12.

Finally, add the Jerusalem artichoke puree 13 and turn on the machine to mix the ingredients. At this point, also add the salt 14 and continue kneading for 5 minutes. Transfer the dough to a bowl and using a dough scraper, make 4 folds 15.

Cover with plastic wrap 16 and repeat the same operation after 10 minutes. Proceed this way for a total of 3 times. Then cover with plastic wrap and let it rise at about 80-82°F for 2 hours, the oven turned off with the light on will be fine. After this time, take the risen dough 17, transfer it to a floured pastry board and divide it into two equal parts with a dough scraper 18.

Flour two wooden molds and shape the two doughs to fit the molds 19. Place them inside 20, cover with a cloth 21 and let rise for 90 minutes, protected from air in a warm environment.

Line a baking tray with parchment paper and flip the loaves onto it, sprinkle the surface with a little flour 22 and bake in a preheated static oven at 392°F on the lower rack for 45 minutes. Once baked, remove from the oven 23 and let the bread cool before serving 24.