Potatoes being the most versatile vegetable find a way in almost everything. Have you thought of a bread loaf with the boiled potatoes? While I was reading about whole wheat bread, many times I came across potato bread.
For potato bread, I peeled and chopped the potatoes in small pieces and then boiled them. The boiled potatoes were mashed and passed through a sieve before adding to the dough. Addition of the boiled potatoes had made the dough a bit loose and difficult to handle. I had to apply ghee on my hands and use dry flour generously to shape the loaf. The resulting loaf, however, was super soft and moist.
If you love to bake loaves of bread with wheat flour, then this is just another recipe for you. If you are a novice to bread baking, then a whole wheat bread can be tricky. Try this recipe first.
If you are looking for an easy whole wheat bread recipe, find it here.
Whole Wheat Potato Bread
- 2.5 cups or 300 g Whole-wheat flour
- 150 g Potatoes
- 2 tsp Active dry yeast
- 2 tsp Jaggery powder
- 1 tsp Salt
- 2 tbsp Milk powder
- 3/4 - 1 cup Warm water
- 2 tbsp Fresh cream
- 2 tbsp Clarified butter or ghee
- 1 tbsp Milk for milk wash
- Sesame seeds for garnish
- Peel and chop the potatoes and boil them. Once done, allow them to cool. If there is extra water, drain it and use it to make the bread dough.
- Take half a cup of warm water and dissolve jaggery in it. Add yeast and keep it aside to bubble.
- In a big bowl, take the flour and add salt, milk powder and fresh cream. Mix it with a spatula. Pass the boiled potatoes through a sieve and mix in the flour.
- Add the yeast mix and start making the dough. Add the remaining water till the dough comes together. Mix in the ghee.
- Transfer the dough to the counter and start kneading it. The dough will be difficult to handle. Apply ghee on your hands and knead for 8 to 10 mins.
- Keep the dough in an oiled bowl for the first rise. Cover the bowl with a kitchen towel. The first rise will take about an hour. This time may vary depending upon the temperature in your kitchen.
- Transfer the dough on the kitchen counter and punch it gently to knock off the gases.
- Spread the dough like a rectangle and make a tight log. Pinch the seams.
- Place it in a 7-inch loaf tin which is generously greased with oil or ghee with the seam facing away from the view.
- The second rise takes around 40 to 60 minutes. Wait until the dough rises to the edge of loaf tin.
- Preheat the oven to 190 C for 10 minutes.
- Give the loaf a milk wash and sprinkle the sesame seeds. Bake the bread for 35-40 minutes. Once done, the bread will give a hollow sound when tapped on the top.
- Remove the bread from the tin. Allow it to cool on a wire rack.
- Cut and store in an airtight container or wrap in the cling film.