Description
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.
Ingredients
Units
Scale
Mashed Potato & Potato Water:
- 1 large russet or long white potato (approx. 10–12 ounces)
- 2–2 1/2 cups of water
Levain:
- 60 grams (1/2 cup) all-purpose flour or white whole wheat flour
- 60 grams (1/4 cup) reserved potato water, cooled
- 20 grams (~1 Tbsp.) sourdough starter, active and fed
Final Dough:
- 215 grams (1 3/4 cup) all-purpose flour, plus extra for sprinkling
- 100 grams (~3/4 cup) white whole wheat flour
- 15 grams (2 Tbsp.) ground flax seed
- 15 grams (2 Tbsp.) butter, softened
- 120–160 grams (1/2 cup +) potato water, divided
- 200–225 grams (scant 1 1/2 cups) mashed potatoes
- 9 grams (1 1/2 tsp.) fine sea salt
Instructions
Evening Before You Plan to Bake:
Cook the Potato:
- Peel and cut the potato into chunks. Boil in 2- 2 ½ cups of water.
- Reserve 1 cup / 240 grams of water. Allow to cool to room temperature.
Levain:
- In a small bowl, combine the sourdough starter, water and flour. Mix thoroughly to combine.
- Cover and let the mixture rise at warm room temperature until doubled in size, about 8-12 hours, depending on the temperature in your kitchen.
Bake Day:
- In the bowl of a stand mixer, add the levain and mix with 120 grams of potato water. Mix well to incorporate. Add the all-purpose flour, white whole wheat flour, and ground flax seed meal and mix on low speed for several minutes. Hold off adding additional water until the mashed potatoes are incorporated.
- Add 200-225 grams mashed potatoes and mix thoroughly to combine. Add extra water, if needed. Cover, let the dough rest for 15 minutes.
- Add the butter and mix thoroughly. Cover, let the dough rest for 20-30 minutes.
- Sprinkle the salt over the top of the dough. Mix thoroughly. Add more flour, or water, if necessary to form a workable dough.
- Cover, let proof 1 ½ – 2 hours. After 45 minutes, fold the dough by gently stretching and folding the edges into the center.
- Cover, and let the dough rest for an additional 45 minutes. Check. Let rest an additional 30 minutes, if needed.
- Form the dough into a rough round and place it seam side down on the counter. Cover, and let it rest for 20 minutes.
- Grease or line an 8×4-inch loaf pan with parchment paper. Shape the dough into a loaf and place it seam side down in the bread pan.
- Proof in a warm place for 2 – 2 1/2 hours, or until doubled in size. It probably won’t rise to the top of the pan.
- While the loaf is rising, preheat oven to 350°F (175°C).
- When the loaf has doubled, sprinkle with flour and score down the middle with a bread lame or serrated knife. Bake for 30-35 minutes until golden and baked through, (internal temperature should be at least 190ºF).
- Cool in the pan for about 10 minutes. Remove the loaf from the pan and finish cooling on a wire rack completely before slicing and serving.
- Category: Potato Bread