50% Whole Wheat Potato Bread

3h
Prep Time

40m
Cook Time

3h 40m
Ready In

Recipe: #24687

August 13, 2016

Categories: Breads, Potatoes, Christmas, Easter, Sunday Dinner, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Yeast Bread, Flour, more

recipe by:
Red Apple Guy

"A soft, flavorful bread with some fiber. Potato breads are my favorite soft or sandwich breads. Boil potatoes, reserving the water or used canned potatoes, drained and tap water."

Original is 15 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (108.5 g)
Calories 225.7
Total Fat - 3 g
Saturated Fat - 0.5 g
Cholesterol - 0.2 mg
Sodium - 315.7 mg
Total Carbohydrate - 45.7 g
Dietary Fiber - 6 g
Sugars - 5.4 g
Protein - 7.3 g
Calcium - 21 mg
Iron - 2 mg
Vitamin C - 2.3 mg
Thiamin - 0.3 mg

Step 1

Mix the starter, cover and let rest 1 to 2 hours or until bubbly, swollen and aromatic.

Step 2

Add water , sugar, oil and potato to the starter and mix well.

Step 3

Mix in all other ingredients (using hands is allowed), cover and rest for 5 minutes.

Step 4

Stretch the dough on a floured surface with floured hands into a rectangle. Stretch and fold the dough top downward 2/3 of the rectangle and the bottom up over the top, letter style. Do the same side-to-side, letter style.

Step 5

Place the dough into a straight-sided clear container that has been oiled. Cover and rest 10 minutes.

Step 6

Mark on the container the level of the dough and stretch and fold again. Place back in the container, cover and rest 10 minutes.

Step 7

Repeat the stretch and fold, place in the container, cover and rest until the dough has risen to almost double in volume.

Step 8

Preheat the oven to 375 F.

Step 9

Once risen, tip the dough onto the counter and divide into 2 equal sections, reserving a pingpong ball piece as a sample to observe the rising progress. The small pice should be placed into a small, oiled straight sided container (like a shot glass or small juice glass) and mark the level of the dough. Cover the sample.

Step 10

Form the larger pieces into rectangles 7 inches wide and pat to deflate slightly. Roll the dough into 8 inch logs and place into two oiled 8" x 4" loaf pans.

Step 11

Cover and let rise until the dough has increased in volume by 50%. If the dough is at room temperature, the sample of dough will rise at the same rate as the larger pieces.