Sourdough Oatmeal Potato Bread
Discover the rustic charm of homemade Sourdough Oatmeal Potato Bread—a hearty, flavor-packed loaf that combines the tangy depth of sourdough with the subtle sweetness of honey, the earthiness of whole wheat, and the comforting richness of mashed potatoes. This artisan bread features a tender crumb, thanks to the mashed potatoes and olive oil, balanced by the nutty texture of rolled oats both in the dough and optionally sprinkled on top for a decorative, bakery-style finish. Perfect for beginners and seasoned bakers alike, this loaf rises slowly for a robust flavor and bakes up beautifully either on a tray or in a Dutch oven for that signature crust. Serve it toasted with butter, alongside soups, or as the base for gourmet sandwiches—this versatile bread will quickly become a household favorite. Whether you’re looking to make the most of your sourdough starter or try a creative spin on classic bread recipes, this loaf delivers on taste, texture, and presentation.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 300 milliliters Warm water
- 150 grams Mashed potatoes (unsalted, plain)
- 400 grams All-purpose flour
- 100 grams Whole wheat flour
- 50 grams Rolled oats
- 10 grams Salt
- 15 grams Honey
- 15 milliliters Olive oil
- 15 grams Optional: Rolled oats for topping
Instructions
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.
Add the mashed potatoes, honey, and olive oil to the mixture. Mix until everything is well incorporated.
In a separate bowl, combine the all-purpose flour, whole wheat flour, rolled oats, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
After the first rise, turn the dough out onto a lightly floured surface and shape it into a loaf or a boule (round shape).
Transfer the shaped dough to a parchment-lined baking tray or a floured proofing basket. Cover and allow it to rest for 1-2 hours, or until it puffs up slightly.
Preheat your oven to 220°C (430°F). If you have a Dutch oven, place it in the oven while it preheats.
If desired, brush the top of the dough with water and sprinkle rolled oats on top for decoration.
If using a baking tray, place the dough directly on it into the oven. If using a Dutch oven, carefully transfer the dough into the heated Dutch oven and cover it with the lid.
Bake for 20 minutes with the lid on (if using a Dutch oven), then remove the lid and reduce the temperature to 200°C (390°F). Bake for an additional 15 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 456.7 g | 166% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 14.7 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1402 mg | 30% | |
*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.
