Low Sodium Old Tyme Potato Bread
Discover the homemade charm of Low Sodium Old Tyme Potato Bread—a wholesome, heart-healthy twist on traditional potato bread that marries rustic flavors with a soft, fluffy texture. This recipe features nutrient-rich whole wheat flour, mashed russet potatoes, and unsalted butter, creating a bread that's naturally moist and tender without relying on excess sodium. Perfect for those seeking to reduce their sodium intake, this loaf is lightly sweetened with granulated sugar and enriched with a hint of olive oil for added depth. Crafted with a simple blend of fresh ingredients and straightforward techniques, it’s an ideal choice for family meals or cozy gatherings. Whether enjoyed fresh with butter or toasted for sandwiches, this classic potato bread will be the star of your bread-baking repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 200g) Russet potatoes
- 1 cup Water
- 2 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 2.5 teaspoons Active dry yeast
- 2 cups Whole wheat flour
- 2 cups All-purpose flour
- 1 large Egg
- 1 tablespoon Olive oil
Instructions
Peel and cube the russet potato. Place it in a small saucepan with 1 cup of water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
Drain the potatoes, reserving the cooking water, and mash the potatoes until smooth. Set aside to cool.
In a large mixing bowl, combine the reserved warm potato water (should be lukewarm, around 110°F), sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.
Add the mashed potatoes, melted unsalted butter, and egg to the yeast mixture. Stir until well combined.
Gradually add the whole wheat flour and all-purpose flour to the wet ingredients, mixing until a dough begins to form.
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, add extra flour, a tablespoon at a time.
Lightly grease a large bowl with olive oil and place the dough inside, turning it to coat in oil. Cover with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough to deflate it, then shape it into a loaf. Place the loaf into a greased 9x5 inch loaf pan.
Cover the loaf pan with the towel and let it rise again until it reaches about an inch above the pan, approximately 30 minutes.
Preheat your oven to 375°F (190°C). Once preheated, bake the bread for 35 minutes, or until it sounds hollow when tapped on the bottom and is golden brown on top.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 169 mg | 7% | |
| Total Carbohydrate | 429.6 g | 156% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 29.1 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 193 mg | 15% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2585 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
