I use lots of whole grain flours, as you can tell from many of my blog posts, but I still buy white bread from time to time. When I do buy white bread it is usually potato bread, I just love the soft texture and flavor. I found a few recipes on the internet and modified them to a potato bread recipe I like that uses 100% whole wheat flour, and it is now my favorite bread.
This was also a great recipe to break in the new WonderMix kitchen mixer, which I love especially for the price. I recently learned how to make butter from heavy cream in the mixer, which tasted awesome on the home made potato whole wheat bread.
Remember that fresh milled flour (milled within the last week) is the best for flavor, commercial whole wheat flour from the store will have a slightly bitter taste to it and less flavor.
- 1 cup instant potato flakes (loose, not packed)
- 1½ cups milk
- 1½ cups hot water
- ⅓ cup oil (i like avocado oil from Costco)
- ⅓ cup sugar
- 2 eggs
- 6¾ cups whole wheat flour
- 1½ Tablespoons yeast (or 4½ teaspoons)
- 2 teaspoons salt
- ¼ teaspoon ginger
- Add potato flakes, liquids, oil, sugar, eggs, 2½ cups of whole wheat flour, and yeast to the mixing bowl and mix on speed 1 until just combined.
- Add 1 cup flour and pour salt on top of the flour.
- Turn mixer on to speed 1 and slowly add the remaining flour.
- Continue to mix on speed 1 for 7 minutes.
- Let rest dough for 30 seconds before removing.
- Place dough into a large oiled bowl, cover and let rise for 50 minutes.
- Place dough on a oiled counter top and punch down the dough.
- Cut dough in half (or 3rds if making 3 small loaves) and form into loaves.
- Place into oiled bread pans, cover and let rise for 25-30 minutes.
- Bake at 350° for 35-37 minutes (I usually go 36 minutes) until bread top is dark brown.
- Remove from oven and let cool on a rack for 1-2 hours.
- Enjoy fresh bread, this is the most important step.
(main photos were taken by Vanilla Tree Photography, my wife)