Whole Wheat & Potato Bread

2015-09-09
  • Servings : 16
  • Prep Time : 2:0 h
  • Cook Time : 30m
  • Ready In : 3:0 h

This Whole Wheat & Potato Bread recipe uses whole wheat and white flour and instant potato to produce soft loaf bread, buns, and rolls superior to store bought breads and with no preservatives or chemical additives.

Instructions are provided to make and kneed this bread dough using a stand mixer but you can also hand kneed the dough if desired.

This recipe makes:

Two 8 or 9 inch loaves.

Whole Wheat Bread

Sandwich Buns/Rolls: 14 to 16

Whole Wheat and Potato Rolls

Dinner Rolls: 24 to 36

Whole Wheat and Potato Rolls

To Make Dinner Rolls

You have two options. Form dough into 1.5 inch balls and place about 3 inches apart on a baking sheet lightly covered with cooking spray or with parchment paper, or for less crust and softer texture place 12 balls in a 9-inch cake pan as shown.

Whole Wheat and Potato Rolls

Allow dough to rise until double in bulk, 30 to 60 minutes depending on yeast used and room temperature.

Whole Wheat and Potato Rolls

Bake until golden brown (15 to 20 minutes) at 400°F.

Whole Wheat and Potato Rolls

Covering Dough During Second Rise (Proof)

After placing my loaf dough or rolls in lightly oiled pans, I cover each pan or rimmed baking sheet with a second pan or baking sheet. You can also lightly mist dough with cooking spray and cover with plastic wrap.

Buttermilk Powder

Low fat buttermilk powder is available in the baking/dried milk area of your grocer. You can substitute 2 cups of buttermilk for the water and buttermilk powder.

Ingredients

  • 2 cups (280 g) whole wheat flour
  • 1 cup (66 g) instant potato flakes
  • 1/4 cup (36 g) buttermilk powder
  • 1 package (7 g) instant dry yeast
  • 3 tablespoon (45 g) granulated sugar
  • 2 teaspoons (20 g) kosher salt
  • 2 cups (480 ml) cold water
  • 1/4 cup (55 g) butter or margarine, softened
  • 2 large eggs, beaten
  • 3 cups (420 g) all-purpose flour
  • Vegetable oil or cooking spray to coat bowl

Method of Preparation

Step 1

In stand mixer or other large bowl, add whole wheat flour, potato flakes, buttermilk powder, yeast, sugar, and salt. Stir to combine.

Step 2

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). Add water or flour as needed. Knead at manufacturer recommended speed 8 minutes or until elastic.

Step 3

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).

Step 4

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.

Step 5

Preheat oven to 375°F (190°C) Bake loaf bread 40 minutes and rolls 30 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.

Recipe Type: Tags: , ,
Related Recipes:
  • White Bean and Kale Chili

    White Bean And Kale Chili

  • Sriracha Dip, Dressing & Spread

  • Slow Cooker Chuck Roast

  • Vegetarian Stuffed Bell Peppers

  • Whole Wheat Apple Muffins

Nutritional Info

This information is per serving.

  • Calories

    155
  • Calories From Fat

    24
  • Total Fat

    3g
  • Saturated Fat

    2g
  • Trans Fat

    0g
  • Cholesterol

    20mg
  • Sodium

    80mg
  • Carbohydrates

    29g
  • Dietary Fiber

    1g
  • Sugar

    3g
  • Protein

    4g
  • Serving Size:

    2 oz. (56 g)