Potato Wholemeal Bread

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz potatoes
  • lb 100% wholemeal flour
  • ½ pint hot potato water
  • ½ level tablespoon sugar
  • 1oz butter
  • ½oz yeast
  • 3 level teaspoons Salt


    Use freshly boiled and sieved potatoes. Mix the potatoes, hot water, sugar and butter in a bowl, stirring until the mixture is well blended. Allow to cool to lukewarm. Crumble in the yeast, mix and leave in a warm place for ten minutes. Add the flour and salt gradually to make a soft dough that does not stick to the bowl or hands. Knead until smooth and elastic. Put in a large bowl, cover with a clean cloth, and put in a warm place to rise until the dough is double in size. Knead again and shape into two loaves. Put into greased 1-lb loaf tins, cover and leave to rise until double in bulk. Bake at 450°F, 230°C, gas mark 8 for fifteen minutes. Reduce heat to 375°F, 190°C, gas mark 5 and continue baking for 35–40 minutes until the bread gives a hollow sound when tapped on the bottom. Thorough cooking is essential. Turn out on a wire rack and cool. Potatoes give a pleasingly different flavour and texture to bread and cakes, and help keep them fresh and moist. Choose ‘floury’ potatoes and make sure they are well drained after cooking.