Whole Wheat and Cornmeal Potato Bread
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 126.6
- Total Fat: 2.6 g
- Cholesterol: 0.1 mg
- Sodium: 19.5 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 2.3 g
- Protein: 3.7 g
View full nutritional breakdown of Whole Wheat and Cornmeal Potato Bread calories by ingredient
Introduction
Potatoes make this hearty, well-textured bread tender and wonderfully chewy, while the three risings develop a flavour like no other you’ve ever had. Whether fresh out of the oven or toasted days later for breakfast, you won’t regret making this! Potatoes make this hearty, well-textured bread tender and wonderfully chewy, while the three risings develop a flavour like no other you’ve ever had. Whether fresh out of the oven or toasted days later for breakfast, you won’t regret making this!Number of Servings: 28
Ingredients
-
1 pkg active dry yeast
1 tablespoon sugar
¼ cup warm potato water
¼ cup olive oil
1 tablespoon salt
1 ½ cups warm potato water
¾ cup mashed potatoes
2 ½ cups flour
3 cups whole-wheat flour
1 cup yellow cornmeal
Directions
Proof the yeast and sugar in the ¼ cup warm potato water for 10 minutes.
In a large mixing bowl combine the oil, salt, and liquids.
Add the potatoes, stir in the yeast mixture, and beat well.
Separately, combine flours and cornmeal.
Add enough flour to the wet ingredients make a stiff dough.
Turn out on a floured board and knead until the dough is no longer sticky, 10 minutes.
Place in a greased bowl, and turn to coat top.
Cover and allow to rise until doubled, about 2 hours.
Punch down the dough and knead another 3 minutes.
Cover, and allow to rise again about 30 minutes.
Place on a floured board and divide into 2 parts.
Cover the dough and let it rest 15 minutes.
Place into well-greased loaf pans.
Cover, and allow to rise in a warm place until the dough appears just above the top of the pans (about 1 hour).
Dust the loaves with flour.
Bake at 400 degrees 20 minutes, reduce the heat to 350.
Bake another 20 to 30 minutes, or until brown and hollow-sounding when tapped.
Immediately turn out of pans and transfer to a rack to cool.
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.
In a large mixing bowl combine the oil, salt, and liquids.
Add the potatoes, stir in the yeast mixture, and beat well.
Separately, combine flours and cornmeal.
Add enough flour to the wet ingredients make a stiff dough.
Turn out on a floured board and knead until the dough is no longer sticky, 10 minutes.
Place in a greased bowl, and turn to coat top.
Cover and allow to rise until doubled, about 2 hours.
Punch down the dough and knead another 3 minutes.
Cover, and allow to rise again about 30 minutes.
Place on a floured board and divide into 2 parts.
Cover the dough and let it rest 15 minutes.
Place into well-greased loaf pans.
Cover, and allow to rise in a warm place until the dough appears just above the top of the pans (about 1 hour).
Dust the loaves with flour.
Bake at 400 degrees 20 minutes, reduce the heat to 350.
Bake another 20 to 30 minutes, or until brown and hollow-sounding when tapped.
Immediately turn out of pans and transfer to a rack to cool.
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
-
BEYOUNGTOO
This bread turned out great. I added 1/2 cup extra water so that I could incorporate all of the flour. I also made three medium loaves instead of two large ones. I reduced the cooking time by 5 min. but probably should have reduced it a little more. I like that it doesn't contain milk or butter - 9/25/16
