Whole Wheat & Potato Bread2015-09-09
- Servings : 16
- Prep Time : 2:00 h
- Cook Time : 30m
- Ready In : 3:00 h
This information is per serving.
Calories From Fat15
Serving Size:1/2 inch slice (40 g)
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.
Sandwich Buns/Rolls: 14 to 16
Dinner Rolls: 24 to 36
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.
Allow dough to rise until double in bulk, 30 to 60 minutes depending on yeast used and room temperature.
Bake until golden brown (15 to 20 minutes) at 400°F.
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.
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.
Whole Wheat Bread and Rolls
Some stores are beginning to sell whole wheat pastry flour. It is made from soft wheat and has less gluten (protein) than regular whole wheat flour made from hard wheat. Instead of using all-purpose flour, use 2 1/2 cups each of whole wheat and whole wheat pastry flour. Adjust the ratio until you have achieved the texture you desire.
- 2 cups (250 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 (375 g) all-purpose flour
- Vegetable oil or cooking spray to coat bowl
Method of Preparation
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.