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Wheat Potato Bread

Wheat Potato Bread

This is my new go-to sandwich loaf. Loaded with flavor, and with a spongy, perfect texture, it is great with dinner, lunch, or even toasted for breakfast.

Makes one large loaf.



  • 1/3 c hot water
  • 1/2 Tbsp butter or margarine
  • 1 Tbsp soy or dairy milk
  • 1/3 c potato flakes


  • 1 1/3 c warm soy or dairy milk
  • 1 packet (2 1/2 tsp) active dry yeast
  • 1 Tbsp butter
  • 1/2 Tbsp sugar
  • 1/2 tsp lecithin granules
  • 1 1/2 c whole wheat flour
  • 2 c all purpose flour
  • 1/2 Tbsp gluten flour
  • 1 1/2 tsp malt powder
  • 1/2 Tbsp salt



  1. In a small bowl, stir the hot water and butter together until the butter has melted.
  2. Add milk and potato flakes and stir until thick. Set aside.

Bread Dough:

  1. In a large bowl, whisk together the warm milk, yeast, butter, sugar, and lecithin. Allow to stand 10 minutes, or until very foamy.
  2. Add the potatoes and blend well.
  3. In a medium bowl, stir together the whole wheat flour, all purpose flour, gluten flour, malt powder and salt. Add this mixture to the large bowl and stir with a wooden spoon until all the flour is incorporated into a dough.
  4. Turn the dough out onto a clean surface and knead for 5 minutes, adding the slightest bit of flour needed. (The dough should remain slightly sticky.
  5. Place dough in a buttered bowl and cover with wax paper. Place the bowl in a warm, dark place and allow to rise 40 minutes, or until almost doubled in volume.
  6. Preheat oven to 400 degrees F and butter an 8 x 5 or 9 x 5 inch loaf pan.
  7. Turn the dough out on the kneading surface. Deflate, and fold over several times. Roll into a log and place in prepared loaf pan. Tent loosely with wax paper and allow to rise in a warm place for 20 minutes, or until nearly doubled.
  8. Place raised loaf in the center of the oven, and immediately reduce temperature to 375 degrees F. Bake 35 minutes, or until well-browned.
  9. Turn out on a cooling rack to fully cool before slicing

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