Bread & rolls
Wholemeal potato bread
Cooked potatoes soften the crumb and contribute additional water.
- Total time
- 420 min
- Servings / pieces
- 1
- Topic
- Bread & rolls
Cooked potatoes soften the crumb and contribute additional water. Weigh them after cooking and peeling. Cool them completely before adding yeast; hot mashed potato is unsuitable. The timing includes the stated rises, which can take longer in a cool kitchen. Watch volume and dough tension as well as the clock. Weigh flour and liquid, keeping extra dusting flour separate from the measured dough ingredients.
Method
Step by step
- 01
Mix
Rice potatoes finely. Combine with flour, water, yeast, salt and sugar. Do not add milk or butter to the potatoes.
- 02
Develop the dough
Knead for about eight to ten minutes by hand or at low mixer speed. The dough should become cohesive and elastic. Brief pauses help if the mixture still tears readily while you are working it.
- 03
Let rise
Cover and rise for 90 minutes. If the dough is very stiff, add water a tablespoon at a time before rising.
- 04
Shape
Shape into an oval loaf, place on the tray and prove for 45–60 minutes. Dust lightly with flour and score twice.
- 05
Bake
Bake at a preheated 220°C conventional for 15 minutes, then 200°C for 30–35 minutes more. Allow the crust to brown well.
- 06
Cool
Cool on a wire rack so steam can escape from the underside too. Slice only once the crumb is no longer hot; cutting too early can compress the interior and make it seem gummy.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Ingredients and dough texture
Potato varieties differ in moisture. The stated water is a starting point for well-drained potatoes. Prepared seasoned mash would change salt, fat and liquid unpredictably.
Serving and storing
Serve with strong cheese or vegetable soup. Because of the moist crumb, wait at least three hours before slicing.
Kitchen questions
One more question?
Can I use raw potatoes?
No; the formula and method require cooked potatoes.
Why is the crumb sticky?
It may have been cut too early or baked for too little time.
How dry should the potatoes be?
After draining, briefly let steam escape in the warm saucepan, then cool. Do not weigh visible cooking water. Very wet potatoes soften the dough even when their stated weight is correct.
