My family loves fresh bread so I bake every couple of days. This whole wheat potato bread is very soft and moist and it makes a really nice sandwich bread or it is great just slathered with good, salty butter. I like to use King Arthur White Whole Wheat Flour for this bread. Don’t be fooled by the word “white” in the title, this IS a whole wheat flour from a lighter colored strain of wheat than traditional whole wheat flour. If you prefer traditional whole wheat flour than I recommend the King Arthur version of that as well.
- 9 oz (1 cup + 1 tbsp) whole milk, room temp
- 2 oz (4 tbsp) extra virgin olive oil or softened butter
- 12 oz (3 cups) white whole wheat flour
- 1 cup plain mashed potato or 3 Tbsp potato flour or 1/2 cup dried potato flakes
- 2 oz (1/4 cup) raw sugar
- 1 1/4 tsp salt
- 2 1/2 tsp instant yeast
- 2 tbsp chia seeds
- 2 tbsp flax seeds
- Combine all ingredients (including optional ingredients, if using) in your bread machine and use the dough cycle to mix, knead and rise. If you don't have a bread machine, mix all ingredients by hand or in your stand mixer and knead until you have a somewhat sticky but smooth dough ball. Let rise in an oiled bowl until puffy and doubled in bulk.
- Remove from bread machine pan or oiled bowl and turn out onto a lightly oiled counter. Oil your hands so the dough doesn't stick and pat it out into a small rectangle. Roll the rectangle up from the short side and place in a greased loaf pan to rise. Cover gently with lightly oiled plastic wrap and allow to rise until it rises 1 1/2 inches over the rim of the pan. While bread is rising, preheat oven to 350 degrees.
- Cut a slit down the length of the loaf and place in the oven to bake for 30 - 35 minutes. Remove from oven when done and turn out to cool on a rack. Wait at least 20 minutes before you cut into it.