Old-Fashioned Whole Wheat Potato Bread Recipe
since I had plenty of potatoes in the kitchen, I decided to try making some old-fashioned yeast potato bread.
This recipe calls for simle ingredients: boiled potato, mashed in it’s cooking water; buttermilk – or you could easily use soured milk instead – sugar, butter, sea salt, flour and yeast.
I let my stand mixer do all of the dough mixing and kneading for me. Less work for me is good, sometimes.
The recipe produces two light, fluffy loaves that hold up to well to slicing, toasting, and slathering with butter.
- 1 1/2 cups water
- 1 medium sized potato, peeled and cubed
- 1 cup buttermilk or soured milk*
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 2 teaspoons sea salt
- 4 1/2 cups all-purpose flour plus more for dusting the work surface
- 2 cups whole wheat flour
- 2 packages of active dry yeast, or 4 1/2 teaspoons active dry yeast
Prepare the potato mixture:
Bring the water and potatoes to a boil in a pan – when the water begins to boil, cover the pan with a lid and let it boil over medium heat for 12 minutes. Remove from heat, and pour the potatoes and water into a bowl. Mash the potato in the water until smooth, and no lumps remain. If needed, go ahead and add additional water to give you 1 3/4 cups of potato puree. Return the potato mixture to the pan and add in the buttermilk, sugar, butter and sea salt. Using a thermometer, heat or cool the mixture until it registers 130°F. Remove the pan from the heat.
Prepare the dough (Hand Method)
Combine the all-purpose flour and wheat flour in a bowl. In another bowl, add 2 cups of the flour mixture and yeast, stir to combine. Add the potato mixture. Beat by hand or with an electric mixer – or you can even use a danish dough whisk – at a moderate speed for 30 seconds, then beat on high for 3 minutes. Stir in the remaining flour with a spoon; mix, and knead the dough for about 8 minutes. Dust your work surface with a little flour. Knead the dough a little to shape the dough into a ball, and place in a greased bowl, turning the dough once to grease the surface of the dough. Cover the bowl with plastic wrap or a clean towel, and let it rise in a warm place for about 45-60 minutes or until doubled in size.
Prepare the dough (Stand Mixer Method):
In a large bowl add 2 cups of the flour mixture and yeast, stir to combine. Add the potato mixture. Beat with the paddle attachment of your stand mixer at a moderate speed for 30 seconds, then beat on high for 3 minutes. Add the remaining flour; mix on low with the paddle attachment – switch to the dough hook attachment – then knead the dough for about 8 minutes. Dust your work surface with a little flour. Knead the dough a little to shape the dough into a ball, and place in a greased bowl, turning the dough once to grease the surface of the dough. Cover the bowl with plastic wrap or a clean towel, and let it rise in a warm place for about 45-60 minutes or until doubled in size.
Shaping the dough:
Punch the dough down with your fist to deflate the dough. Divide the dough into two portions, cover with your clean towel, and let the dough rest for 10 minutes. Meanwhile, grease two 8×4 loaf pans. Shape each portion of dough into a loaf, and place them into the loaf pans. Cover and let it rise for about 30 minutes, or until it has almost doubled.
Bake the loaves in a preheated 375°F oven for about 40 minutes. Cover the loaves with foil during the last 15-20 minutes of baking to prevent overbrowning. Remove bread from the pans and cool completely on a rack before slicing.
Makes 2 loaves.
*No buttermilk? Make your own ‘soured milk’ by adding two teaspoons of vinegar or lemon juice to milk; let the mixture sit a few minutes, and proceed with the recipe.