Favorite Potato Bread

Mashed potatoes and potato water go into this whole wheat bread, and that’s what makes it special. The starch from both sources coats the flour proteins, creating a softer, more tender crumb than whole wheat bread usually delivers. You get all the nutty, wheaty flavor without the dense chew.

The potato water (the liquid left from boiling potatoes) is loaded with dissolved starch and feeds the yeast alongside the honey. Yogurt or buttermilk adds a slight tang and reacts with the baking soda for a little extra lift on top of what the yeast provides. It’s a belt-and-suspenders approach to rising that works beautifully with heavy whole wheat flour.

Knead for a full 10 minutes. Whole wheat dough needs more work than white flour dough because the bran flakes cut through gluten strands as they form. That extended kneading builds enough structure for a good rise. Test the dough with a wet fingertip: poke a half-inch hole, and if it stays open, the first rise is done. If it fills back in, give it more time.

Pro Tips

• Save your potato water after boiling potatoes. It keeps in the fridge for a couple of days
• The mashed potatoes should be plain, with no butter or milk mixed in
• Deflate the dough gently after the first rise. Punching down too aggressively knocks out all the air structure you built
• The loaf is done when it sounds hollow when you tap the bottom

Variations

• Replace half the whole wheat flour with bread flour for a lighter, less dense loaf
• Add a tablespoon of dried rosemary or chopped fresh herbs to the dough
• Brush the top with melted butter right out of the oven for a soft, golden crust