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Close up of sliced Amish Whole Wheat Potato Bread

Amish Whole Wheat Potato Bread

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 2.5 Hours
  • Cook Time: 35-40 Minutes
  • Total Time: 3 Hours
  • Yield: 12 Slices 1x
  • Category: Side
  • Method: Oven
  • Cuisine: Amish Inspired
  • Diet: Vegan

Description

Hearty, sturdy, and stick-to-your-ribs, this Amish Whole Wheat Potato Bread is perfect comfort bread that is packed with wholesome goodness.

Ingredients

Scale
  • 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 (+/-) *

Instructions

  1. 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.
  2. In the meantime, add the flour, yeast, and sea salt into a large mixing bowl, whisk well, set aside.
  3. When the diced potatoes are tender, drain the potatoes and water through a strainer over a bowl to capture the hot starch water.
  4. 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.
  5. 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.
  6. 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.
  7. In the meantime, line a bread loaf pan with parchment paper, set aside.
  8. 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.
  9. Preheat the oven to 350 F degrees.
  10. 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.
  11. 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!

Notes

*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)

Find it online: https://monkeyandmekitchenadventures.com/amish-whole-wheat-potato-bread/