Whole Wheat Potato Bread
Whole wheat potato bread offers hearty flavor with a soft, moist texture, perfect for sandwiches or toast. Suitable for bread lovers seeking wholesome, filling homemade bread.
Ingredients
Instructions
- In a large bowl, mix shortening, honey, salt, and warm mashed potato water.
- Add yeast dissolved in warm water to the mixture.
- Stir in whole wheat flour until well combined.
- Let the dough rise in a warm place until doubled in size.
- Stir down the dough and add white flour.
- Knead in the white flour and let the dough rise again until doubled.
- Punch down the dough and shape into loaves, cinnamon rolls, or bread rolls.
- Let the shaped dough rise until puffy, then bake until done and golden brown.
Tips & Substitutions
For a lighter texture, consider substituting half of the whole wheat flour with all-purpose flour. If you prefer a sweeter bread, increase the honey slightly. Ensure that the mashed potato water is not too hot, as it can kill the yeast. If you don't have shortening, butter or coconut oil can be used as alternatives.
Serving Suggestions
This whole wheat potato bread is excellent toasted and served with butter or jam. It pairs beautifully with Ambrosia Spring Salad Mold for a refreshing meal. Consider using it for sandwiches or as a side with soups and stews. A slice topped with avocado and poached eggs makes for a delightful breakfast.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, slice the bread and freeze it in a freezer bag. To reheat, simply toast slices directly from the freezer or warm the whole loaf in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Potato Bread contains roughly 1841 calories, with 36g protein, 275g carbohydrates, and 65g fat. It is an excellent source of iron (80% of the Daily Value), protein (72% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1998mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in this recipe. Simply mix it directly with the dry ingredients without dissolving it in water first. The rising time may be slightly reduced, so keep an eye on the dough as it rises.
How can I make this recipe vegan?
To make this recipe vegan, substitute the shortening with coconut oil or a vegan butter alternative, and replace honey with agave syrup or maple syrup. The bread will still be delicious and fluffy!
What can I do if my dough isn't rising?
If your dough isn't rising, check the temperature of your environment; it should be warm but not hot. Ensure your yeast is fresh and active. You can also try placing the dough in a warm oven (turned off) with a bowl of hot water to create a humid environment.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).