John Myers
Potato Grain Whole Grain Bread
The perfect potato grain whole grain bread recipe with a picture and simple step-by-step instructions.
- 250 g Potatoes
- 250 g Wholemeal spelled flour
- 3 tablespoon Lukewarm milk
- 21 g Fresh yeast
- 4,5 tablespoon Warm milk
- 1,5 tablespoon Soft butter
- 0,5 teaspoon Salt
- 75 g Sunflower seeds
- 1 tablespoon Water
- 1 tablespoon Sunflower seeds for the top
- 1 tablespoon Pumpkin seeds for on top
- Do you also like hearty, grainy bread? That’s why I have the potato-grain wholegrain bread here. Due to the potato content – this bread also needs two walking times.
- Start by peeling, rinsing and cutting the potatoes into small pieces.
- Then you put the potatoes in a small saucepan and let the potatoes cook for about 10 minutes until soft.
- Put the flour and salt in a mixing bowl.
- When the potatoes are cooked, pour them over a sieve and let the potatoes drain.
- Put 75 grams of sunflower seeds in a pan – WITHOUT fat – and roast them until they turn color.
- Put the roasted sunflower seeds in the mixing bowl, where they have to cool down a little.
- Now you put the potatoes in a potato press.
- Press the potatoes into the mixing bowl.
- Weigh the fresh yeast.
- Put 8-10 tablespoons of milk in a coffee mug and heat the milk in the microwave for about 20 seconds. Note: the time may vary here – depending on the device.
- Take 3 tablespoons of the warmed milk and add it to the yeast.
- Now stir with a tablespoon until the yeast has dissolved.
- Pour the yeast milk into the mixing bowl.
- Add another 4.5 tablespoons of milk to the ingredients.
- Now knead all ingredients well. Warning: if the sunflower seeds are still too hot, knead the dough with the help of a spatula.
- Take a fresh tea towel and hold it under almost hot water, do not wring it out completely and place it over the mixing bowl.
- Now put the mixing bowl – on the middle rail – at 50 degrees – in the oven for 30 minutes so that the dough can rise.
- The dough has now risen a little, knead again briefly.
- Take a loaf pan and line it with baking paper.
- Fill the dough into the loaf pan and smooth the top.
- Now brush the dough with a tablespoon of water.
- Finally, spread the spoon of sunflower seeds and the spoon of pumpkin seeds on top.
- The oven is still warm from the dough. Put the loaf pan back in the oven and let the dough rise for another 15 minutes. Note: the oven does NOT need to be turned on!
- The dough has now risen a little and is ready to be baked.
- Place the loaf pan on the wire rack – bottom rail at 220 degrees – about 50.55 minutes – bake.
- Take the bread out of the oven.
- You can now take the bread out of the mold on the baking paper.
- Make the test whether the bread is done Tap the bottom with a knife – it must sound hollow! if this is not the case – just bake for a few more minutes.
- When the whole grain potato-grain bread is done, remove the baking paper and let it cool on its side. Note: this bread cools down much faster – if you put it on its side so that the heat can escape from the underside.
- I hope you enjoy baking. Good Appetite
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