Moist, tender and made with 100% freshly milled flour, this healthy whole grain potato bread is absolutely delicious! It is wonderful fresh from the oven, toasted and slathered in butter or makes a great base for a sandwich.
Just the other day while attending a meal with friends, one lady had brought a loaf of bread. It was flavorful, soft and scrumptious. I wondered how she got her bread to be so good … and rise so high. The secret?
A potato.
That humble potato added such a richness to her bread along with a great rise due to the starch inside the potato.
With a basement full of homegrown potatoes, I knew I could make up a loaf of potato bread using fresh milled flour. As predicted that potato turned a simple loaf of bread into a fluffy, oh so wonderfully rich potato bread from scratch.
Now we have a new favorite in our house. Serve a slice of whole grain potato bread with a bowl of chili or as a side dish with your favorite roasted meat and vegetable. You can freeze the leftovers or cut the bread into cubes to make all sorts of dishes, such as stuffing or croutons.
Why You’ll Love This Recipe
Potato bread recipe with mashed potatoes – Did you make a pot of mashed potatoes last night for dinner? Use a cup of leftover mashed potatoes for this recipe! If you don’t have any leftover potatoes, no problem. Simply boil a russet potato or a couple of Yukon gold potatoes to make a cup of mashed taters for the bread.
Easy potato bread recipe – no frills, no complicated instructions — simple and quick to make for your family.
Delicious – Soft with a rich, slightly sweet flavor, this bread pairs perfectly with any meal.
Made with whole grains – This potato bread with fresh milled flour is some of the most nutritious bread you can make from scratch.
What Makes Potato Bread Different?
This potato bread recipe is different from the standard sandwich bread due to the addition of mashed potatoes. The starch in the potatoes and potato water help to create a very moist, tender bread that has terrific flavor and is very sliceable. No dry, crusty loaf here!
How to Use Potato Bread
Whole grain potato bread can be used just as you would eat a classic sandwich bread recipe. Here are a few of our favorite ways:
- Make a grilled cheese sandwich
- Toasted with butter
- Peanut butter and jam sandwich
- Served with an egg on top for breakfast
- Sliced and paired with a bowl of soup or a roasted chicken
- Leftovers make good bread crumbs or can be used in a fresh toast casserole
Tools You May Need
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Electric grain mill or hand grain mill
Measuring cups and spoons
Stainless steel pot
Potato masher
Bread knife
Cutting board
How to Make Potato Bread with Fresh Milled Flour
Incredibly tender, fluffy and soft, this whole grain potato bread makes delicious toast, grilled cheese sandwiches and can easily be served with a freshly baked roast.
Makes: One 9 x 5 loaf
Ingredients
1 cup hot water (can use potato water)
6 tablespoons butter, softened
1/2 tablespoon honey
2 teaspoons salt
2 eggs
1 cup mashed potatoes
4 1/2-5 cups freshly milled hard wheat flour
1 tablespoon instant yeast
Directions
In a stand mixer, combine hot water, softened butter, honey, salt, eggs and mashed potatoes. Add 3 cups of flour until a wet batter forms. Sprinkle yeast overtop and mix to combine.
Add the remaining flour. Knead the dough for approximately 10 minutes. Cover the bowl, place in a warm spot and let rise for 1 hour or until doubled.
Grease a 9” x 5” baking pan. On a lightly floured surface, shape the dough into a loaf. Place into prepare pan. Cover with a cloth or plastic wrap and allow to rise for 30 minutes, until doubled in size.
Preheat oven to 350° F. Bake in oven for 35 minutes until golden brown and cooked through. Remove loaf from pan and place on to a cooling rack.
Tips for Making Whole Grain Potato Bread
- You can use any type of potato to make potato bread with fresh milled flour recipe. I often use Yukon gold or russet potatoes.
- The amount of flour you use depends on how moist your mashed potatoes are. 4 1/2 cups can be just enough for some, while other loaves may need the extra half cup of flour.
- I don’t recommend kneading this dough by hand due to it being sticky.
- Using potato water greatly helps the bread to rise and gives the loaf a tremendously soft texture. However, if you don’t have any potato water, you can use regular water or even milk.
More Fresh Milled Flour Recipes
Whole Grain Potato Bread
Moist, tender and made with 100% freshly milled flour, this healthy whole grain potato bread is absolutely delicious! It is wonderful fresh from the oven, toasted and slathered in butter or makes a great base for a sandwich.
Ingredients
- 1 cup hot water (can use potato water)
- 6 tablespoons butter, softened
- 1/2 tablespoon honey
- 2 teaspoons salt
- 2 eggs
- 1 cup mashed potatoes
- 4 1/2-5 cups freshly milled hard wheat flour
- 1 tablespoon instant yeast
Instructions
- In a stand mixer, combine hot water, softened butter, honey, salt, eggs and mashed potatoes. Add 3 cups of flour until a wet batter forms. Sprinkle yeast overtop and mix to combine.
- Add the remaining flour. Knead the dough for approximately 10 minutes. Cover the bowl, place in a warm spot and let rise for 1 hour or until doubled.
- Grease a 9” x 5” baking pan. On a lightly floured surface, shape the dough into a loaf. Place into prepare pan. Cover with a cloth or plastic wrap and allow to rise for 30 minutes, until doubled in size.
- Preheat oven to 350° F. Bake in oven for 35 minutes until golden brown and cooked through. Remove loaf from pan and place on to a cooling rack.
