Best Whole Wheat Potato Bread Recipes

HEAVENLY WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• Place all ingredients into the bread machine in the order listed or as suggested by the manufacturer.
• Set the bread machine on the following settings: "basic" bread; "light" crust;
• "1-1/2 pound" loaf size.
• NOTE: This bread can be made with the "delay" timer setting.

WHOLE WHEAT POTATO BREAD OR ROLLS

Steps:

• Mash or beat potatoes and water until smooth.
• Cool.
• Add 1 3/4 cup water to potato mixture.
• Add yeast, oil, salt and honey.
• Pour this mixture slowly into flour.
• Mix 5 to 7 min with electric mixer. Dough will be soft.
• Let rest 10 to 15 minute on greased surface.
• Punch down and shape into loaves or rolls.
• Let rise until double.
• Bake rolls 20 to 30 minutes at 400.
• Bake loaves of bread 35 to 45 minute.

WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• Add the ingredients to the breadmaker in the order given or per your machine's instructions. Do not mix the ingredients, just layer them. Make a depression in the top of the flour to hold the yeast.
• Depending on how wet your mashed potatoes are, the recipe may take up to 1/8 cup less water. So, watch it carefully after it has been mixing for awhile and add more flour or water as needed. It should be a soft, formed ball that is not sticky.
• Use the whole wheat setting on your bread machine.
• Enjoy!

HEAVENLY WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• 1. Place all ingredients into the bread machine in the order listed or as suggested by the manufacturer.
• 2. Set the bread machine on the following settings: "basic" bread; "light" crust; "1-1/2 pound" loaf size.
• 3. NOTE: This bread can be made with the "delay" timer setting.

GRANDMA CORNISH'S WHOLE WHEAT POTATO BREAD

Steps:

• Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water.
• Boil one medium peeled potato in 2 cups water with 1 teaspoon salt. Mash the potato in a medium bowl, while reserving the water. Combine the mashed potato, potato water, 1/3 cup of sugar, shortening or oil, 1 tablespoon salt, and milk in a large bowl.
• Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour.
• Turn dough out onto a lightly floured surface. Knead for about 10 minutes. Place in greased bowl, and turn to coat the surface. Cover with a damp cloth, and allow to rise until doubled. Rising time will be about 1 1/2 hours. Punch down, and knead again for 3 minutes. Place back in bowl, and allow to rise again until doubled. The second rising period should be about 1 hour. Punch down. Form 4 loaves, and place into 9 x 5 inch greased bread pans. Let dough rise again for 30 - 60 minutes.
• Bake at 325 degrees F (165 degrees C) for 1 hour.

CLARE'S WHOLE WHEAT POTATO BREAD

Steps:

• In a large bowl, mix the all-purpose flour, potato flakes, salt, and yeast. In a separate bowl, mix the water, milk, margarine, honey, and eggs. Beat the liquid mixture into the dry ingredients. Gradually mix in whole wheat flour until evenly moist. Knead 5 minutes. Place in a greased bowl, cover with a clean kitchen towel, and allow to rise until doubled in size, about 1 hour.
• Grease two 5x9 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Bake loaves 35 minutes, until lightly browned and hollow sounding when tapped.

WHOLE WHEAT SWEET POTATO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Place sweet potato on a microwave-safe plate and pierce skin 5 or 6 times. Cook in the microwave, rotating halfway through, until tender, 5 to 8 minutes. Cool until easily handled, about 5 minutes. Peel and mash in a small bowl.
• Mix whole wheat flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
• Whisk applesauce, eggs, and maple syrup together in a separate bowl. Mix in 1 cup mashed sweet potato.
• Pour applesauce mixture over flour mixture; stir to combine. Fold in walnuts. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 15 minutes; invert onto a wire rack and let cool completely, about 20 minutes.

NO-KNEAD WHOLE WHEAT SWEET POTATO BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, and yeast. Whisk to thoroughly combine. Add the sweet potatoes and toss gently with a rubber spatula to incorporate. Add the cider and water and continue to fold the mixture gently until all of the flour is absorbed and the mixture forms a wet dough. Cover the bowl with plastic wrap and let rise for 3 to 4 hours. The dough will rise to approximately one and a half times its initial volume.
• Using a rubber spatula, gently loosen the dough from the bowl. Dampen your hands with cool water and, with the dough still in the bowl, slide one hand under one side of the dough. Fold that side of the dough into the center and press down gently so the dough adheres to itself. Give the bowl a quarter turn and repeat the folding process. Do this two more times. After the fourth fold, flip over the dough so the seams are on the bottom. Cover the bowl with plastic wrap and let it rise at room temperature for 8 to 12 hours. The dough will double in size.
• Repeat the folding procedure. Gently turn the dough out onto a damp counter top. Shape it into a rectangle approximately the size of your loaf pan and roll up the dough lengthwise to make it easier to move it into the pan. Grease the inside of your pan with soft butter or nonstick spray and place the dough inside, gently stretching it to fit the inside of the pan. Cover it with plastic wrap and let it rest for 30 minutes.
• While the dough is resting, preheat the oven to 400°F (200°C) or 375°F (190°C) with convection.
• Remove the plastic wrap from the bread and put the pan in the oven. Bake for 20 minutes and then, without opening the oven door, turn the temperature down to 350°F (175°C) or 325°F (160°C) with convection. Bake for 45 minutes more. If the top of the bread starts to get too dark, tent the loaf with foil. The bread is done when the top feels firm to the touch and you hear a hollow sound when knocking gently on the bottom of the pan.
• Remove the bread from the oven. Let it rest for 5 minutes in the pan, then turn it out of the pan and let cool completely on a rack.

HEAVENLY WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• Place all ingredients into the bread machine in the order listed or as suggested by the manufacturer. Set the bread machine on the following settings: "basic" bread; "light" crust; "1-1/2 pound" loaf size. NOTE: This bread can be made with the "delay" timer setting.

WHOLE WHEAT SWEET POTATO BREAD

Steps:

• Preheat oven to 350 F / 175°C Spray a 9x5 inch bread pan with cooking spray or rub with butter.
• Combine all dry ingredients in a large bowl and thoroughly mix. Combine all wet ingredients (except potatoes) in a medium sized bowl. Add sweet potatoes to wet mixture and stir to mix. Add wet ingredients to dry ingredients and combine. Fold in nuts.
• Pour bread batter into prepared pan. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
• Let cool in the pan for 15 minutes before transferring to a cooling rack. Let cool completely before serving. Enjoy!

WHOLE WHEAT POTATO BREAD

Steps:

• In a small saucepan, boil potato in water until tender. Drain, reserve liquid mash potato. Combine mashed potato and potato water with enough water to measure 1 1/2 cups. Place in a large mixer bowl and cool to lukewarm. Stir in 1 tablespoon honey and yeast. Let stand 10 minutes blend in half the flours and dry milk. Blend at medium speed of mixer until smooth add remaining honey, salt, 2 tablespoons melted butter or margarine and egg. Beat 3 minutes, then add remaining flour using hands if necessary to mix until dough is medium stiffness. Place on a lightly-floured surface knead until smooth and no longer sticky. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60 to 90 minutes. Punch down dough place on a very lightly-oiled surface and knead for 2 to 3 minutes. Cover with a towel let rest 15 minutes. Knead 1 or 2 minutes. Divide into two portions cover one portion with a bowl. To shape first loaf, divide dough into three portions and shape each into 10-inch rope. Place parallel to one another. Starting from the middle, braid to one end repeat with opposite half, pinching and tucking under ends Carefully lift into a greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan. Repeat with second portion. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Slash tops lightly with a sharp knife and bake in a preheated 375° F oven for 30 to 35 minutes or until loaves test done. Brush with melted butter or margarine. Remove from pans and cool on wire racks.