Whole Wheat Potato Bread Recipes

WHOLE WHEAT & POTATO BREAD

Steps:

• In stand mixer or other large bowl, add whole wheat flour, potato flakes, buttermilk powder, yeast, sugar, and salt. Stir to combine.
• Add softened butter, water, and eggs. Attach dough hook to mixer and mix on low speed until moistened. Add enough flour to make a soft dough (dough should come away from sides and cling to hook when using a stand mixer). Add water or flour as needed. Knead at manufacturer recommended speed 7 to 8 minutes or until elastic.
• Transfer dough to lightly oiled bowl, or add oil to stand mixer dough and coat dough. Cover bowl with plastic wrap or cover and let rise in a warm area until double in bulk (1 to 1.5 hours).
• For loaf bread, divide dough in half and use your hand to flatten each piece into a 6 x 10 or 7 x 9 rectangle. Tightly roll up each piece and place in coated loaf pan. For sandwich rolls, divide dough into 16 pieces and shape as desired. Cover and let rise 30 to 60 minutes or until double in bulk.
• Preheat oven to 375°F (190°C) Bake loaf bread 40 minutes and rolls about 20 minutes or until browned. Internal temperature should be between 190° to 200°F (88° - 93°C). Remove from pan and cool loaf bread 30 to 60 minutes before slicing.

WHOLE WHEAT POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, eggs, potato flakes, salt, yeast mixture, all-purpose flour and 2-1/2 cups whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Brush tops with melted butter; if desired, sprinkle with oats. Bake 9-11 minutes or until lightly browned. Serve warm.

AMISH POTATO BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to wire rack to cool.

HEAVENLY WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• Place all ingredients into the bread machine in the order listed or as suggested by the manufacturer.
• Set the bread machine on the following settings: "basic" bread; "light" crust;
• "1-1/2 pound" loaf size.
• NOTE: This bread can be made with the "delay" timer setting.

WHOLE WHEAT POTATO BREAD

Steps:

• Cook potatoes and keep the potato water.
• Mash potatoes.
• Meanwhile mix yeast, warm water, and teaspoon sugar; let proof.
• Mix the oil, butter flavoring, honey, and salt together.
• Add the yeast to the honey mixture.
• Add potatoes and reserved potato water.
• Add wheat bran.
• Add whole wheat flour.
• Add regular flour.
• Knead 10 minutes; this is going to be work; I would knead in batches.
• Let rise covered with wet towel.
• Punch down.
• Let rise again.
• Punch down.
• Shape into loaves.
• Let rise a third time in the loaf pans.
• Cover with wet towel.
• No time was given; bake in 350 degree Fahrenheit oven 55 minutes.

HEAVENLY WHOLE WHEAT BREAD

Steps:

• Combine water and butter in a bread machine pan. Add, respectively, the whole wheat flour, bread flour, salt, sugar, and potato flakes; top with yeast, assuring yeast and salt do not mix.
• Select Whole Wheat cycle; press Start.
• Remove loaf from pan to a wire rack to cool.

NO-KNEAD WHOLE WHEAT SWEET POTATO BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, and yeast. Whisk to thoroughly combine. Add the sweet potatoes and toss gently with a rubber spatula to incorporate. Add the cider and water and continue to fold the mixture gently until all of the flour is absorbed and the mixture forms a wet dough. Cover the bowl with plastic wrap and let rise for 3 to 4 hours. The dough will rise to approximately one and a half times its initial volume.
• Using a rubber spatula, gently loosen the dough from the bowl. Dampen your hands with cool water and, with the dough still in the bowl, slide one hand under one side of the dough. Fold that side of the dough into the center and press down gently so the dough adheres to itself. Give the bowl a quarter turn and repeat the folding process. Do this two more times. After the fourth fold, flip over the dough so the seams are on the bottom. Cover the bowl with plastic wrap and let it rise at room temperature for 8 to 12 hours. The dough will double in size.
• Repeat the folding procedure. Gently turn the dough out onto a damp counter top. Shape it into a rectangle approximately the size of your loaf pan and roll up the dough lengthwise to make it easier to move it into the pan. Grease the inside of your pan with soft butter or nonstick spray and place the dough inside, gently stretching it to fit the inside of the pan. Cover it with plastic wrap and let it rest for 30 minutes.
• While the dough is resting, preheat the oven to 400°F (200°C) or 375°F (190°C) with convection.
• Remove the plastic wrap from the bread and put the pan in the oven. Bake for 20 minutes and then, without opening the oven door, turn the temperature down to 350°F (175°C) or 325°F (160°C) with convection. Bake for 45 minutes more. If the top of the bread starts to get too dark, tent the loaf with foil. The bread is done when the top feels firm to the touch and you hear a hollow sound when knocking gently on the bottom of the pan.
• Remove the bread from the oven. Let it rest for 5 minutes in the pan, then turn it out of the pan and let cool completely on a rack.

WHOLE WHEAT SWEET POTATO BREAD

Steps:

• Preheat oven to 350 F / 175°C Spray a 9x5 inch bread pan with cooking spray or rub with butter.
• Combine all dry ingredients in a large bowl and thoroughly mix. Combine all wet ingredients (except potatoes) in a medium sized bowl. Add sweet potatoes to wet mixture and stir to mix. Add wet ingredients to dry ingredients and combine. Fold in nuts.
• Pour bread batter into prepared pan. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
• Let cool in the pan for 15 minutes before transferring to a cooling rack. Let cool completely before serving. Enjoy!

WHOLE WHEAT POTATO BREAD OR ROLLS

Steps:

• Mash or beat potatoes and water until smooth.
• Cool.
• Add 1 3/4 cup water to potato mixture.
• Add yeast, oil, salt and honey.
• Pour this mixture slowly into flour.
• Mix 5 to 7 min with electric mixer. Dough will be soft.
• Let rest 10 to 15 minute on greased surface.
• Punch down and shape into loaves or rolls.
• Let rise until double.
• Bake rolls 20 to 30 minutes at 400.
• Bake loaves of bread 35 to 45 minute.

WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• Add the ingredients to the breadmaker in the order given or per your machine's instructions. Do not mix the ingredients, just layer them. Make a depression in the top of the flour to hold the yeast.
• Depending on how wet your mashed potatoes are, the recipe may take up to 1/8 cup less water. So, watch it carefully after it has been mixing for awhile and add more flour or water as needed. It should be a soft, formed ball that is not sticky.
• Use the whole wheat setting on your bread machine.
• Enjoy!