Two-Seed Potato Bread Recipe

Name: Two-Seed Potato Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups whole-wheat flour; 1 1/2 cups bread flour, divided; 2 cups water; 3/4 cup diced peeled baking potato; 1 package dry yeast (2 1/4 teaspoons); 3 tablespoons honey; 1 tablespoon vegetable oil; 1 teaspoon salt; Cooking spray; 1 large egg white; 1 tablespoon unsalted pumpkinseed kernels; 1 tablespoon sunflower seed kernels

Servings: persons

2 cups whole-wheat flour
1 1/2 cups bread flour, divided
2 cups water
3/4 cup diced peeled baking potato
1 package dry yeast (2 1/4 teaspoons)
3 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon salt
Cooking spray
1 large egg white
1 tablespoon unsalted pumpkinseed kernels
1 tablespoon sunflower seed kernels

1
Lightly spoon flours into dry measuring cups; level with a knife. Combine water and potato in a saucepan; bring to a boil. Cook for 15 minutes or until tender. Place mixture in a blender; process until smooth. Reserve 1 1/2 cups potato liquid; discard the remaining potato liquid. Cool the potato liquid to warm (100u00b0 to 110u00b0). Combine 1 cup bread flour, potato liquid, and yeast in a large bowl. Cover and let stand at room temperature 1 hour.
2
Add whole-wheat flour, honey, oil, and salt to yeast mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (the dough will feel tacky). Place dough into a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
3
Preheat oven to 375u00b0.
4
Uncover dough; brush egg white over loaf. Sprinkle dough with pumpkin seed and sunflower-seed kernels. Bake at 375u00b0 for 30 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups whole-wheat flour, 1 1/2 cups bread flour, divided, 2 cups water, 3/4 cup diced peeled baking potato, and more.

Yes, Two-Seed Potato Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Two-Seed Potato Bread

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