Potato Bread – Buns and LoavesFeb 18, 2019Posted by guestchefPrint
Back in 2014, one of our Wood Fired Forum members from Ottowa Valley, Canada came up with a delicious recipe for Potato Bread that we wanted to share with the larger community. Potato Bread generally has a heartier flavor than some other types of hearth bread. This recipe uses a combination of flours, oats, and potatoes for a one of a kind result!
Contributor “Fornax Hominus” wrote in his post:
“I started making potato bread about a year ago and my wife requests it every week… so I have made it about 50 times now! I’ve tweaked the recipe a bit, mostly trying to use the least amount of flour to keep the dough as moist as possible.”
Note: This recipe makes a lot of bread – 3 loaves + 16 buns! But don’t worry, it will be gobbled up quickly.
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Potato Bread - Buns and loaves
- 1.5 lbs potatoes peeled
- 5 cups water
- 1 cup rolled oats
- 2.5 tbsp dry yeast
- 1 cup millk
- 2 tbsp butter
- 3 tsp sea salt
- 2.5 cups Whole Wheat Flour - hard
- 10 cups Unbleached hard flour *Stone-ground organic works well
- Cook potatoes in 5 cups water until soft
- Drain the potato water into a stock pot and add 1 cup rolled oats. Allow the mixture to cool until lukewarm.
- Add 2 1/2 tbsp dry yeast ... proof until foamy.
- Meanwhile, mash the potatoes with the milk, butter, and sea salt.
- Add the mashed potatoes to the proofed items in the stock pot and stir well.
- Add flour to the pot 1 cup at a time. Stir until incorporated. (2 1/ 2 cups Whole Wheat hard, and up to 10 cups unbleached hard flour - you may not need to use all of the flour.) The dough should be sticky.
- Cover and let rise until double, (Apx. 1 1/2 hrs)
- While the bread &/or dough is rising, heat your oven to 600°F. Remove the coals and let it cool down to 450°F - 500°F. (Depending on how quickly your wood-fired oven heats up and cools down, you may need to start prepping it a little earlier in the process.)
- Loosen up the edges of the dough from the pot and pour the dough out onto a board with lots of flour. Cut dough into chunks and roll in flour (so you can pick up the sections.)
- Put loaves and buns onto greased and floured pans (for loaves) or sheets (for buns) and let rise for 45 mins. (Yeilds apx. 3 loaves + 16 buns)
- Bake the bread until brown. Remove the loaves from the pans and put them back in the oven to brown the sides and bottoms. Typically, it works out to a 25 mins cooking time for the buns; and 25 + 10 mins browning for the loaves. (Internal temp of the bread should be 205°F when finished.)
- Cool before cutting. Enjoy.