Wholesome Potato Bread

Wholesome potato bread is a 100% whole wheat loaf that doesn’t taste like a punishment. The secret is the double dose of potato: starchy potato water replaces plain water, and mashed red-skinned potatoes go right into the dough. Both contribute moisture and starch that wage war on the gummy density whole wheat usually delivers.

Dried chives stippled through the dough give the bread a faint allium hum that pairs incredibly well with sharp cheese or scrambled eggs. A scattering of sesame seeds finishes the crust with crunch and nutty depth.

A tablespoon and a half of vital wheat gluten is the safety net. Whole wheat is short on gluten-forming proteins, and this added boost gives the loaf the structural strength to rise tall instead of collapsing.

Kitchen Tips

• Save the water you boiled the potatoes in for the dough. That starchy liquid alone improves crumb texture more than any other single change you can make.
• Mash the potatoes smooth without lumps before measuring, lumps don’t disperse evenly in the bread machine and leave gummy pockets.
• Use the whole wheat cycle if your machine has one. The longer knead and rise give the bran time to soften and the gluten time to develop.
• Cool the loaf completely on a wire rack before slicing. Warm whole-grain bread squishes under the knife.

Variations

• Skip the chives and add a tablespoon of rosemary for an herb-forward sandwich loaf.
• Swap sesame seeds for sunflower or pumpkin seeds on top.
• Use sweet potato in place of red potato for a slightly sweet, golden-tinted loaf.