Whole Wheat Potato Bread Recipe

Name: Whole Wheat Potato Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ cups flour; 1 ½ cups potato flakes; 2 ½ teaspoons salt; 2 (1/4 ounce) packages active dry yeast; 1 ½ cups water; 1 ¼ cups milk; ¼ cup melted butter; ¼ cup honey; 2 eggs; 3 cups whole wheat flour

Servings: persons

1
In a large bowl add 2 c.
2
white flour, potato flakes, salt and yeast.
3
Set aside.
4
Mix together and warm water, milk, honey and butter.
5
Add liquid to dry ingredients and mix slightly.
6
Add beaten aggs to mixture and beat well.
7
Stir in the rest of the white and most of the whole wheat flour.
8
Turn dough out onto a lightly floured surface.
9
Knead for about 10 minutes.
10
Place in greased bowl, and turn to coat the surface.
11
Cover with a damp cloth, and allow to rise until doubled.
12
Rising time will be about 1 1/2 hours.
13
Punch down, and knead again for 3 minutes.
14
Place back in bowl, and allow to rise again until doubled.
15
The second rising period should be about 1 hour.
16
Punch down.
17
Form 2 loaves, and place into 9 x 5 inch greased bread pans.
18
Let dough rise again for 30- 60 minutes.
19
Bake at 375 degrees F for 40 minutes.

1023

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 3 ½ cups flour, 1 ½ cups potato flakes, 2 ½ teaspoons salt, 2 (1/4 ounce) packages active dry yeast, and more.

Yes, Whole Wheat 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.

Whole Wheat Potato Bread

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