Whole Wheat Potato Bread
- 2 medium sized potatoes, peeled, cubed, and boiled (reserve 1 cup of the potato water)
- 1 cup potato water
- 1/4 cup warm water
- 1 package active dry yeast (2 1/4 tsp.)
- 2 cups white whole wheat flour
- 2 cups bread flour (I used all-purpose.)
- 1 Tbsp. sugar or HONEY
- 1 tsp. salt
1. Boil potatoes for 15-20 minutes, or until a fork pierces them easily. Do not drain. Remove potatoes and reserve 1 cup of the potato water. Mash the potatoes with 1/2 cup of the potato water.
2. At the same time, proof the yeast by mixing it with 1/4 cup warm water and 1 Tbsp. sugar. Allow to sit for 5 minutes until milky and foaming.
3. In a large mixing bowl, add mashed potato mixture, the salt and the bread flour. Knead for about 10 minutes, adding the rest of the potato water and the whole wheat flour. Continue to knead until the dough is stiff enough to form one lump (it will still stick to your hands if you’re kneading by hand).
4. Turn the dough out into a lightly greased bowl, and cover with plastic wrap. Let the dough rise in warm place until doubled, about 1 hour.
5. Punch the dough down, and place it in a greased loaf pan. Let rise until the bread is the shape that you want, around 30 minutes for a regular-sized loaf. Preheat the oven to 375 degrees while the dough is rising.
6. Bake the loaf for 35-40 minutes, until a knife inserted into the center comes out clean. Allow to cool before slicing, and serve.
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