Discover our Sourdough Potato Flax Bread – a moist, fiber-rich loaf crafted with a unique blend of white whole wheat, mashed potatoes, potato water, and flax meal. This tasty bread can be enjoyed as a sandwich loaf, toasted, or spread with butter.

Why use potato water and mashed potatoes in bread?

Using potato water instead of plain water can improve the texture of breads. The starches released from the potatoes during boiling can help to create a moister, tender crumb compared to using plain water.

Using potato water also provides better fermentation. The natural sugars in potato water can provide an excellent food source for yeast, potentially improving the rise and texture of the bread.

I used cooled potato water in the overnight levain as well as the final dough.

Incorporating mashed potatoes in breads also contributes to a moist and tender crumb.

Due to the moisture retention properties, potato breads tend to stay fresher longer compared to bread made with just flour and water.

Breads made with mashed potatoes typically have a softer texture which is ideal for sandwich loaves and dinner rolls.

What inspired me to make this Sourdough Potato Flax Bread?

I’ve been experimenting with this potato bread for the past couple of months. I got the inspiration from the Potato Bread recipe in the November 2023 issue of Better Homes & Gardens Bread Recipes ™– 72 Recipes from Easy to Artisan.

According to the BHG article:

Using mashed potatoes in bread dough is an old trick that adds lightness, creating a moist and tender texture.”

I tested this loaf in between other breads and continued to tweak it until I got the texture and flavor I was looking for.

I started my experiment by converting the original recipe to sourdough. I also included about 25-30 percent whole wheat flour and adjusted the formula to make one loaf instead of two.

I made this potato bread a couple of times, using sourdough and different types of whole wheat flour (Kamut, white whole wheat), but the texture and flavor wasn’t what I was looking for. I finally realized it was the egg flavor I didn’t like (in this bread).

I took a break from experimenting with this sourdough potato bread to work on the Marbled Black Sesame Seed Bread for the Bread Baking Babes’ Anniversary challenge.

After working with flax seed meal in the marbled black sesame seed bread, I realized this was the ingredient I wanted to incorporate in my potato bread instead of eggs.

Although bread made with flax seed might not rise as much as bread made with eggs, I decided the benefits would outweigh any drawbacks.

Some potential benefits of using flax seed meal

Adding ground flax seeds can improve the moisture content of bread, leading to a softer texture and potentially extending shelf life.

Ground flax seeds have a nutty flavor that can enhance the overall taste of bread. They also add a unique texture and appearance, making the bread more appealing.

To see more benefits of using flax seeds, refer to our post on Sourdough Whole Wheat Black Sesame Yudane Bread.

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