seedy potato bread

mmm potato bread!

i had actually never made potato bread  before, and i made this recipe up as i went along, but it turned out wonderfully and just what i wanted... 


it's light and fluffy, moist and chewy, everything a good bread should be! 


i used both white and whole wheat flours, and sunflower seeds, ground flax seeds and oats.

ingredients:

1 c white flour

1 c whole wheat flour

1 1/3 c mashed potato

3/4 t salt

1/2 c nuts/seeds 

2 1/4 t (or 1 packet) yeast
1 c hot water

additional flour, at least 1/2 c each white and whole wheat

to make:

first, make sure your potatoes are mashed well. i used a hand blender. you want to make sure there are no lumps!

mix 1 c white flour, 1 c whole wheat flour, mashed potato, salt and 1/3 c nuts/seeds well. i used my kitchen aid with the paddle attachment. you could also use a big spoon, or your hands. 

combine yeast and hot water. let it sit for about 5 minutes until it's a bit foamy, then add to the flour mixture. mix well, and add additional flour a bit at a time as needed. once it's cohesive enough to knead, use the dough hook on your mixer, or dump out onto a floured counter top and knead for about 3 minutes.

you want the dough to be elastic, and not sticky. if it sticks to your hands or the counter, add a bit more flour. 

once it's kneaded well. throw it in an oiled bowl, turning the dough to coat in oil.

allow it to rise 1 hour, or until the dough has doubled in size. 

dump the dough out onto a floured countertop, and knead again for 1 minute, then separate into 2 loaves, and place in oiled bread pans. 

moisten the tops of the loaves with some water on your hands, then sprinkle the remaining nuts/seeds on top.

allow the loaves to rise for 1 1/2 hours, or until they have doubled in size!

then bake at 375 for 30 minutes. 

allow to cool completely on a wire rack (i just take the second rack out of my oven and use that to cool things...) then wrap. this bread can be frozen.