Whole Wheat Potato Bread
Whole Wheat Potato Bread Recipe - Vegetarian Food
Vegetarian dietIntroduction
Whole Wheat Potato Bread is a hearty and delicious bread that is perfect for sandwiches or to enjoy on its own. This recipe combines the goodness of whole wheat flour with the richness of mashed potatoes, creating a bread that is moist and flavorful.
History
Potato bread has been a staple in many cultures for centuries. The addition of potatoes to bread recipes adds moisture and a soft texture to the bread. Whole Wheat Potato Bread is a modern twist on this classic recipe, incorporating whole wheat flour for added nutrition and flavor.
Ingredients
How to prepare
- Dissolve yeast and 1 tsp of sweetener in 0.5 cup of warm water.
- Boil the peeled potato in 2 cups of water with 1 tsp of salt.
- Mash the potato in a medium bowl, while reserving the water.
- Combine the mashed potato, potato water, 0.33 cup of sweetener, oil, 1 tbsp of salt, and milk in a large bowl.
- Make sure the milk mixture is warm, and add the yeast.
- Stir in 1.5 cups of whole wheat flour.
- Turn the dough out onto a lightly floured surface.
- Knead for about 10 minutes.
- Place the dough in a greased bowl, and turn to coat the surface.
- Cover with a damp cloth, and allow it to rise until doubled.
- The rising time will be about 1.5 hours.
- Punch down the dough, and knead again for 3 minutes.
- Place it back in the bowl, and allow it to rise again until doubled.
- The second rising period should be about 1 hour.
- Punch down the dough.
- Form 4 loaves, and place them into greased 9 x 5 inch bread pans.
- Let the dough rise again for 30 - 60 minutes.
- Bake at 325°F (163°C) for 1 hour.
Variations
- Add herbs such as rosemary or thyme to the dough for added flavor.
- Mix in grated cheese or chopped nuts for a savory twist.
- Substitute part of the whole wheat flour with rye or spelt flour for a different flavor profile.
Cooking Tips & Tricks
Make sure to use warm liquid when activating the yeast to ensure it properly activates.
- Knead the dough for the recommended time to develop gluten and create a light and airy bread.
- Allow the dough to rise in a warm, draft-free place to ensure it doubles in size.
- Brush the tops of the loaves with melted butter before baking to create a golden crust.
Serving Suggestions
Whole Wheat Potato Bread is delicious when toasted and topped with avocado and a sprinkle of sea salt. It also pairs well with soups, salads, and sandwiches.
Cooking Techniques
Kneading the dough helps develop gluten and create a light and airy bread.
- Allowing the dough to rise in a warm, draft-free place is essential for proper fermentation.
- Baking the bread at a lower temperature for a longer time ensures even baking and a golden crust.
Ingredient Substitutions
You can use regular milk instead of soy milk in this recipe.
- Olive oil or melted butter can be used in place of oil.
- Honey or maple syrup can be used as a sweetener instead of sugar.
Make Ahead Tips
The dough for Whole Wheat Potato Bread can be prepared ahead of time and refrigerated overnight. Simply shape the loaves and allow them to rise before baking.
Presentation Ideas
Serve Whole Wheat Potato Bread sliced and arranged on a wooden board with a selection of cheeses, fruits, and spreads for a rustic and inviting presentation.
Pairing Recommendations
Whole Wheat Potato Bread pairs well with a variety of dishes, including soups, stews, salads, and grilled vegetables. It also complements cheeses, cured meats, and pickles.
Storage and Reheating Instructions
Store Whole Wheat Potato Bread in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and warm in a 350°F (177°C) oven for 10-15 minutes.
Nutrition Information
Calories per serving
Each serving of Whole Wheat Potato Bread contains approximately 200 calories. Calories provide the energy needed for daily activities and bodily functions.
Carbohydrates
Each serving of Whole Wheat Potato Bread contains approximately 30 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for overall health and well-being.
Fats
Each serving of Whole Wheat Potato Bread contains approximately 5 grams of fat. Fat is important for providing energy, supporting cell growth, and aiding in the absorption of vitamins.
Proteins
Each serving of Whole Wheat Potato Bread contains approximately 6 grams of protein. Protein is essential for building and repairing tissues, as well as supporting immune function.
Vitamins and minerals
Whole Wheat Potato Bread is a good source of vitamins and minerals, including potassium, magnesium, and vitamin B6. These nutrients are important for overall health and well-being.
Alergens
Whole Wheat Potato Bread contains wheat and soy ingredients. It may also contain traces of nuts or seeds. Individuals with allergies to these ingredients should avoid this recipe.
Summary
Whole Wheat Potato Bread is a nutritious and delicious bread that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a wholesome option for those looking to incorporate more whole grains into their diet.
Summary
Whole Wheat Potato Bread is a wholesome and flavorful bread that is perfect for any meal. With its rich texture and nutty flavor, this bread is sure to become a favorite in your household. Enjoy it fresh out of the oven or toasted with your favorite toppings for a delicious and satisfying treat.
How did I get this recipe?
The first time I saw this recipe, I was drawn to it like a magnet. It was a cool autumn day, and I was visiting my dear friend Sarah in her quaint little cottage nestled in the countryside. As soon as I stepped inside, the aroma of freshly baked bread filled the air, and my stomach growled in anticipation.
Sarah greeted me with a warm hug and a mischievous twinkle in her eye. "I have a new recipe to share with you today, my dear friend," she said, leading me to her cozy kitchen. "It's a whole wheat potato bread that I learned from my mother-in-law, who learned it from her mother-in-law, and so on. It's been a family tradition for generations."
I watched in awe as Sarah effortlessly mixed together the ingredients – whole wheat flour, mashed potatoes, honey, yeast, and a touch of salt. She kneaded the dough with skill and precision, her hands moving in a rhythmic motion that seemed almost magical. As the dough rose and baked in the oven, the tantalizing scent of warm bread filled the kitchen, making my mouth water.
When the bread was finally ready, Sarah sliced a thick, warm piece and handed it to me. I took a bite, savoring the nutty flavor of the whole wheat and the slight sweetness from the honey. It was unlike any bread I had ever tasted – hearty, wholesome, and utterly delicious.
From that moment on, I was determined to learn how to make whole wheat potato bread myself. I begged Sarah for the recipe, and she graciously agreed to teach me. We spent hours in her kitchen, mixing, kneading, and baking, until I had mastered the art of making this delectable bread.
Over the years, I continued to perfect the recipe, tweaking it here and there to suit my own taste. I added a sprinkle of garlic powder for extra flavor, and a handful of seeds and nuts for crunch. Each time I made the bread, I thought of Sarah and the special bond we shared over our love for baking.
As I grew older, I passed the recipe down to my own children and grandchildren, who were eager to learn the secrets of making whole wheat potato bread. They gathered around me in the kitchen, their eyes wide with wonder as I showed them how to measure the ingredients, knead the dough, and shape the loaves.
I watched with pride as they carefully followed my instructions, their hands working with the same skill and precision that I had learned from Sarah so many years ago. The kitchen was filled with laughter and chatter, the warm scent of baking bread enveloping us in a cozy embrace.
And as we sat down to enjoy the fruits of our labor – thick slices of warm whole wheat potato bread slathered with creamy butter – I knew that this recipe would continue to be a cherished tradition in our family for generations to come. The bond that had been forged through the simple act of baking bread would endure, connecting us to our past and to each other in a way that words could never fully express.
So now, whenever I make whole wheat potato bread, I do so with a heart full of memories and a sense of gratitude for all the wonderful people who have shared their recipes with me over the years. And I am reminded, once again, of the power of food to bring people together, to create lasting bonds, and to nourish not only our bodies but also our souls.