Whole Wheat Potato Bread

March 6th, 2009

Whole Wheat Potato Bread from Sugarlaws

I have made a lot of bread recipes, but I will say, hands down, this is my favorite.

(Ok, maybe the soft pretzels.  But that hardly counts as a bread!)

This was a real sandwich-bread/toast-bread/slice-of-it-with-a-pat-of-butter-as-a-snack-bread.  And I literally ate it as all those three, until the entire loaf was gone.  I will say, it did not take long.

Potato bread is a bit of a sticky, messy pain to make — no simple, neat baguette flour/water recipes here.  But that annoying stickiness when you’re attempting to knead the dough translates into amazing, moist deliciousness in the final product.  I’ll take a bit of messiness for delicious, flavorful bread any day of the week — that’s what kitchen sinks are for.

Best of all, this bread carries a ton of flavor without a pre-ferment or a starter — it’s just plain old flour, water, potato, and yeast.  But what an amazing result!  

PS – Some of you may have noticed that I’ve been hovering just under 1,000 subscribers for about two weeks now, and it is actually starting to drive me crazy.  So if you haven’t subscribed yet, please consider hitting the “Subscribe” button on the top of the screen — this is a milestone I’ve really been looking forward to, and I’m getting impatient!

Whole Wheat Potato Bread from Sugarlaws

Whole Wheat Potato Bread from Sugarlaws

Whole Wheat Potato Bread

2 medium sized potatoes, peeled and boiled (reserve 1 cup of the potato water)
1 cup potato water
1/4 cup warm water
1 package active dry yeast
2 cups white whole wheat flour
2 cups bread flour
1 tablespoon sugar
1 teaspoons salt

Cook 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.

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.

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).

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.

Punch the dough down, and place it in a greased 1 1/2 pound 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.

Bake the loaf for 40 minutes.  Allow to cool before slicing, and serve.

Whole Wheat Potato Bread from Sugarlaws

Tags: breads · food

26 responses so far ↓

  • 1 Maria // Mar 6, 2009 at 6:06 am

    You sold me! The bread looks awesome and I am so glad it is whole wheat!

  • 2 ttfn300 // Mar 6, 2009 at 6:26 am

    this looks awesome, i may have to try it this weekend!!  (if not, soon…  too many things to try!) 🙂

  • 3 nick // Mar 6, 2009 at 8:11 am

    Great looking potato bread you’ve got yourself there.  I bet it is just marvelous with a little butter or jam!

  • 4 VeggieGirl // Mar 6, 2009 at 8:15 am

    Not surprising that it’s your favorite recipe, since it looks FABULOUS!!

  • 5 emily // Mar 6, 2009 at 8:18 am

    This bread was indeed marvelous with a little butter…make it again Katy!!

  • 6 Elyse // Mar 6, 2009 at 10:32 am

    Mmm, this bread looks delicious.  I love those loaves of bread where you can just eat it slice by slice until it’s almost gone.  Can’t wait to try this one for myself!

  • 7 stephchows // Mar 6, 2009 at 10:35 am

    I am in LOVE with that pretzel recipe so count me in to try this bread!! Maybe I’ll make some this weekend 😀

  • 8 The Duo Dishes // Mar 6, 2009 at 5:39 pm

    Much, much better than what you buy in the store.

  • 9 Nirvana // Mar 7, 2009 at 2:02 am

    this bread looks so good! 🙂 i’m not much of a baker but this recipe makes me want to make homemade bread

  • 10 Chuck // Mar 7, 2009 at 6:52 pm

    Katy, I love this potato bread and your photos are lovely too! Wonderful blog!

  • 11 Sean // Mar 7, 2009 at 9:34 pm

    Great looking loaf! I’ll have to give this recipe a go in the near future

  • 12 Mara @ What's For Dinner? // Mar 8, 2009 at 7:08 am

    You have an amazing blog!! I love all the recipes I’ve seen… may I add you to my blogroll??

  • 13 Joanna // Mar 8, 2009 at 7:59 am

    First of all, this looks great – I love potato bread!  I don’t love working with sticky dough, so I probably won’t try it myself unless I can get my hands on a mixer, but in the meantime I will look at your pictures and imagine how good it is.

    Second, I just realized I was subscribed to your feed via your main URL, and not the feedburner version – I switched over to increase your count but on google reader, the other feed had over 300 subscribers!  So I think you’re already well over the 1000 mark, even if they’re not all in one place. 🙂

  • 14 The Producer // Mar 8, 2009 at 7:54 pm

    Sounds simply delicious, going to have to have the boys try it out.

  • 15 Arihant Kothari // Mar 10, 2009 at 2:54 am

    I’ve been taking wheat potato bread with goji juice and your recipe helps me improve my wheat potato bread preparation. Thanks a ton !!

  • 16 RecipeGirl // Mar 10, 2009 at 4:43 am

    It looks so perfect!  I wonder if it would work the same with sweet potatoes.  What do you think?

  • 17 troy // May 11, 2009 at 9:51 am

    Wow…super yummy looking pics.  Being in the middle of potato land, Blackfoot, Idaho, I can appreciate good potato food;) Do you recommend a particular type o’ wheat?  I see you are suggesting white whole wheat.  Also, I know that you need the sugar to kick start the yeast, but for the other sweetness you may want to consider doctor grandmas delight which is an all natural calorie free sweetener.  I know that it bakes really well and is a great substitute for splenda and sugar.  Oh…potato water sounds really gross.  Maybe you can come up with a gourmet word for it;) Thanks for the great share!

  • 18 Jessie // May 11, 2009 at 4:52 pm

    I loved this bread! Soft and chewy and so easy to make! It’s great that you incorporate whole wheat into your recipes. I made it as directed, but next time I will try using 100% whole wheat! I really enjoy your blog and will be back often.

  • 19 The apprentice to the bread baker’s apprentice « // Aug 17, 2009 at 7:46 am

    […] of the recipes was for whole wheat potato bread using a recipe Sarah found on a food blog a while back.  It turned out great! Tasty, moist, and evenly baked, […]

  • 20 Thanksgiving Leftovers Recipe Round-Up | stetted // Nov 23, 2010 at 6:05 pm

    […] Use up leftover mashed potatoes to make Sugarlaws’s Whole Wheat Potato Bread […]

  • 21 Whole Wheat Oats Potato Bread | Ambika's Kitchen // Oct 26, 2011 at 6:35 pm

    […] I have always loved whole wheat bread for its earthy flavor. Even as a child, I always liked the ‘brown bread’ (Wheat bread is called brown bread in India). It was not readily available then and was a little expensive than the regular white bread. But we used to buy it for my grandmother who was a diabetic patient and would share some of it with us!! This particular bread is inspired from ‘Sugarlaws‘. […]

  • 22 Rachelle // Jul 16, 2012 at 5:52 pm

    I’m making this bread now. Can’t wait to try it. One suggestion, your recipe doesn’t specifically say when to mix in the yeast mixture. You might want to clarify the instructions. Thanks.

  • 23 deepa // Oct 17, 2012 at 1:04 am

    can i make this 100 percent whole wheat ?

  • 24 http://tinyurl.com/primguise46140 // Jan 10, 2013 at 8:54 pm

    “Whole Wheat Potato Bread | Sugarlaws” was a
    fantastic post and also I really was in fact extremely happy to locate the
    blog post. Thanks for the post,Antwan

  • 25 http://tinyurl.com/pennheat32562 // Jan 17, 2013 at 6:17 am

    “Whole Wheat Potato Bread | Sugarlaws” ended up being a good blog post.
    If perhaps it owned more pix it might be possibly even better.
    Thanks -Casimira

  • 26 Whole Wheat Potato Bread | A Hint of HoneyA Hint of Honey // Nov 24, 2013 at 4:13 am

    […] (Adapted from Sugar Laws) […]

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