Amish Whole Wheat Potato Bread! There’s no choosing a carb when satisfying potatoes and whole grain bread come together in the most delicious way.
Hearty, sturdy, and stick-to-your-ribs, this Amish Whole Wheat Potato Bread is perfect comfort bread that is packed with wholesome goodness. It’s great for making sandwiches, toast, soup dipping, or just enjoying plain. Your family will love this satisfying twist to whole wheat bread.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, and no highly processed ingredients.
Hi there, Ameera here!
We absolutely love this Amish Whole Wheat Potato Bread. It’s tender, hearty texture is awesome!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This delicious Amish Whole Wheat Potato Bread is made with 100% whole wheat pastry flour. There are no other flours introduced such as white flour which is typically added to whole wheat breads to lighten the bread. Because of this, the bread is slightly denser than a traditional whole wheat bread recipe. It is quite tasty and obviously healthier.
- Why are you using Potatoes in this Bread? The higher the starch level in your bread dough, the more tender the loaf. Potatoes are great at holding water which slows down staling. It also gives way to great texture and improves gluten development making the bread softer.
- Patience: Making homemade bread takes patience simply because there are 2 waiting periods. After making the dough it is followed by a 60-minute rise, then a 30-minute proof, then bake in the oven for approximately 40 minutes. From start to finish, this recipe is approximately 2 hours and 45 minutes in time, 130 minutes (2 hours and 15 minutes) are inactive (rising/proofing/baking).
- Slicing the Bread: We admit, it is so tempting to slice warm bread and eat it up but resist the temptation. Slicing warm bread causes the bread to tear instead of slicing and then it becomes gummy inside. It also releases the steam rather than allowing it to dissipate naturally which can result in a dry bread. Additionally, never place a hot/warm loaf of bread in the refrigerator in an attempt to cool it down faster, the bread will completely gum up inside.
- Making Homemade Bread: Don’t be intimidated by the thought of making your own bread or bakery items. It can be very rewarding and a lot of fun not to mention it is one of the healthiest breads you and your family will ever eat.
- Whole Wheat Pastry Flour Substitution: You can substitute Whole Wheat flour or White Whole Wheat Flour. Keep in mind that regular Whole Wheat Flour has a slightly denser texture and has a more pronounced wheat flavor than whole wheat pastry flour.
- Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in. You will end up with a much denser bread. If you have a food scale, use the food scale for precise amounts, but don’t sweat it if you don’t.
- Dough: This dough is soft and moister than a typical bread dough. Initially, it will stick to your hands quite a bit when you initially start to knead it. Keep at it, whole wheat flour is very thirsty, and it will start to absorb the moisture from the water and sponge. You may need to wash your hands several times before you get it going to knead. If you find that it simply will not come together then add a couple Tablespoons of whole wheat flour at a time until the dough can be kneaded without sticking to your hands. Try not to use too much extra flour than the recipe amount as the end result will become denser and heavier bread.
- Kneading Dough: You can use a stand mixer or mix the dough by hand. We have a stand mixer, but really enjoy kneading the dough by hand. While it is tempting to keep adding flour until it is no longer sticky, resist the temptation. The amount of flour to dough ratio can vary by seasons. In the summer, when the humidity is high, you may need slightly more flour.
- Yeast: Use Active Dry Yeast. We have not tested this recipe using Quick-Rise Instant Yeast.
- Sea Salt: Our family was divided over the amount of sea salt. We ultimately landed on 1 ½ teaspoons of sea salt for this recipe. Feel free to use more or less if you wish. If you use regular table salt, then use less as sea salt is not as fine as table salt.
- Parchment Paper: Measure the parchment paper across the loaf lengthwise allowing the paper to hang over the edges for easier removal. Crumble up the parchment paper, flatten it out and then line the bread pan. This helps it fit in the pan more securely.
- Spray of Water: Using a spray bottle with a “mister” setting allows a fine mist on the surface of the dough during resting to prevent a “crust” from forming on the dough since we do not use oil. It is also used right before baking to introduce some steam. If you don’t have a spray bottle, you can wet your fingers and lightly stroke the surface of the dough. We bought this spray bottle from Amazon. It works perfectly. Feel free to use your favorite spray bottle or use your fingers.
- Leftovers: Because this bread has no additives or preservatives, if you want it to last longer, place it in the refrigerator or freeze. This bread freezes really well. We prefer cutting it into slices, wrapping individual slices in plastic wrap, then placing the individually wrapped slices into a gallon freezer bag, and freezing.
- Bread Machine: This recipe has not been tested in a bread machine.
- Not Gluten Free: This recipe is not gluten free. We do not have a gluten free alternative for this recipe.
Leftovers and Freezing:
Leftovers will generally keep for 4 days at room temperature. Store in a covered container.
This bread freezes well.
- Whole Wheat PastryFlour: We used Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour.
- Yeast: We used Red Star Active Dry Yeast. Feel free to use your favorite active dry yeast.
- Large mixing bowl
- Small stock pot (for boiling potatoes)
- Potato masher (or fork)
- Loaf pan
- Parchment paper
- Water spray bottle (optional)
If you try this hearty and wholesome bread, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Hearty, sturdy, and stick-to-your-ribs, this Amish Whole Wheat Potato Bread is perfect comfort bread that is packed with wholesome goodness.
- 1 cup diced, peeled potatoes, ¼ – inch dice (about 1 medium potato) *
- ¾ cup hot starch water (from boiling the potatoes) *
- 1 ¼ cups unsweetened, plain plant milk
- 5 ¾ cups whole wheat pastry flour (23.9 oz.) *
- 1 package active dry yeast (2 ¼ teaspoons) *
- 3 Tablespoons pure maple syrup
- 1 ½ teaspoons sea salt (+/-) *
- Place the diced potatoes into a small stockpot, cover generously with water and bring to a boil (do not salt). Boil until perfectly tender about 13 to 15 minutes.
- In the meantime, add the flour, yeast, and sea salt into a large mixing bowl, whisk well, set aside.
- When the diced potatoes are tender, drain the potatoes and water through a strainer over a bowl to capture the hot starch water.
- Place the 1 ¼ cups plant milk, ¾ cup hot starch water, and cooked potatoes into a medium-sized bowl and mash the potatoes into the liquids really well until the potatoes are mashed and mostly dissolved into the liquids and it becomes like a slurry.
- Add the potato slurry to the flour mixture. Add the maple syrup and stir well. Mix well with your hands to mix the dough until it starts to come together. While the dough is still in the bowl, start kneading the dough inside the mixing bowl to form a ball. At first the dough will seem too wet and sticky, but keep kneading, the flour will start to absorb the water, the stickiness will start lessening, and the dough will become easier to knead. This dough is slightly wetter than a typical dough. Knead the dough inside the bowl for 3 to 4 minutes, then transfer the dough to a lightly floured surface, wash your hands (dry completely), and continue to knead the dough for another 6 to 7 minutes. The dough should be smooth and elastic. This dough is soft, but easy to knead. Replenish lightly floured surface with whole wheat pastry flour as needed to create a dough that can be easily kneaded. Form a dough ball.
- Wash the bowl where the dough was kneaded. Place the dough ball inside, spray the top with a mist of water. Cover with a tea towel and let rest in a warm place for 60 minutes or until doubled in size.
- In the meantime, line a bread loaf pan with parchment paper, set aside.
- After 60 minutes or doubled in size, punch the dough down and place the dough onto a lightly floured surface, form into loaf with your hands, place in the parchment-lined loaf pan, spray mist the top with water, and cover with a tea towel, allow to rest for at least 30 to 40 minutes in a warm place (or longer) until the dough has crested the loaf pan.
- Preheat the oven to 350 F degrees.
- After the dough has risen in the loaf pan, then spray mist the top of the dough with water, then place into a 350 F preheated oven for 35 to 40 minutes, the oven rack should be on the lower bottom 3rd position in the oven.
- Remove from the oven, after 3 minutes of resting, remove from the loaf pan and allow to cool completely at room temperature, then slice and enjoy!
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes one loaf (12 slices)
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