Whole Wheat Potato Bread
Soft, wholesome, and irresistibly flavorful, this Whole Wheat Potato Bread is a hearty homemade loaf that combines the earthy goodness of whole wheat flour with the subtle sweetness of mashed potatoes and honey. Perfectly textured with a moist crumb, this bread is simple to make and loaded with nutrients, making it ideal for everything from breakfast toast to sandwich bread. A hint of butter adds richness, while warm milk ensures a tender rise and golden crust. Whether you're a seasoned baker or a beginner, this recipe yields a bakery-quality loaf with minimal effort, thanks to the easy-to-follow kneading and proofing instructions. Bake up this satisfying, preservative-free potato bread and elevate your home-baking game—your kitchen will be filled with the comforting aroma of fresh bread in no time!
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 2.25 teaspoons Instant yeast
- 1.5 teaspoons Salt
- 1 cup Mashed potatoes (unsalted)
- 1 cup Milk (warmed to about 110°F/43°C)
- 2 tablespoons Unsalted butter (softened)
- 2 tablespoons Honey
- 0.25 cup Water (warm, 110°F/43°C)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt. Mix until well combined.
In a medium bowl, mix together the mashed potatoes, warm milk, softened butter, honey, and warm water until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or using the dough hook of a stand mixer on low speed.
Once the dough starts to come together, knead by hand on a lightly floured surface or in the stand mixer on medium speed for 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free location for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Transfer the loaf to a greased 9x5-inch loaf pan and cover again, letting it rise for another 30-45 minutes, or until the dough has risen just above the edge of the pan.
Towards the end of the second rise, preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve your hearty Whole Wheat Potato Bread as desired. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 3689 mg | 160% | |
| Total Carbohydrate | 436.3 g | 159% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 51.3 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 478 mg | 37% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2571 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.
