Potato Whole Wheat Bread Recipe

Potato Whole Wheat Bread picture


Main Ingredient


 Dry yeast2 Teaspoon
 Water1 Cup (16 tbs), divided
 Sugar1 Teaspoon
 Honey1⁄2 Cup (8 tbs)
 Salt1 1⁄2 Teaspoon
 Safflower oil3 Teaspoon
 Potato water1 1⁄2 Cup (24 tbs)
 Whole wheat flour9 Cup (144 tbs), divided (Part Unbleached If Desired)

Nutrition Facts

Serving size: Complete recipe

Calories 4548 Calories from Fat 235

% Daily Value*

Total Fat 28 g43.2%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2976.8 mg124%

Total Carbohydrates 987 g328.9%

Dietary Fiber 145.1 g580.5%

Sugars 133 g

Protein 167 g334%

Vitamin A 2.3% Vitamin C 1.3%

Calcium 42.7% Iron 269.1%

*Based on a 2000 Calorie diet


Dissolve yeast in 1/4 cup warm water.
Add sugar.
Let sit until bubbly.
Combine in large bowl of electric mixer 3/4 cup water and the honey, salt, and oil.
Add the yeast, potato water, and 3 cups of the flour.
At medium speed of mixer, beat until well blended, 2-3 minutes.
Cover the sponge with a cloth and let rise in a warm place until doubled in bulk, 1-1 1/2 hours.
Stir down the sponge and add 3 cups more flour.
Turn out onto a floured pastry cloth and knead in enough more flour to make a firm dough, 2-3 cups.
Knead until smooth and elastic, about 10 minutes.
Put into a greased bowl, turn once to grease top, cover with a cloth, and let rise until doubled in bulk, about 1-1 1/2 hours.
Punch down the dough.
Knead lightly a few times.
Divide in half, shape into two loaves, and put into greased 9 x 5-inch loaf pans.
Let rise, covered, until almost doubled.
Bake at 400° 10 minutes.
Reduce heat to 325° and continue baking about 50 minutes, or until well browned and loaves sound hollow when tapped on the bottom.
Turn out onto wire racks to cool.
Image Courtesy : http://www.flickr.com/photos/emiline220/4273700175/