Potato bread is one of my favorite breads. So is honey wheat. So I decided to try my hand at making a hybrid of the two, without sacrificing the integrity of what I like about both of them. I love the soft, pillowy texture and buttery flavor of potato bread. Who doesn't? I also love the rustic flavor of fresh milled whole wheat bread with a touch of honey. The crust gets a deep caramelization from both the natural sugars in the grains, as well as the honey.
We used incredibly delicious, freshly milled, organic wheat from Maine grains in the recipe. We only use enough to add some deep aroma to the bread, so that we keep the potato bread nice and soft. The use of heavy cream really adds to the soft consistency of the bread. Don't have any cream? Don't sweat it. We tried using whole milk and it worked great as well. The quality of the butter is key here as well. Check out the recipe below! It will have all the step by step details on how you can easily make this bread at home!
The dough should be soft and slightly sticky.
1 medium Russet potato peeled and quartered
2 quarts cold water (for cooking to potato. Once cooked, reserve 3/4 cup of the water before draining)
1 1/8 teaspoon of dry active dry yeast
3 tablespoons honey
1/4 cup butter melted
2 tablespoons of heavy cream
two eggs divided (One for recipe, one for brushing the loaf prior to bak
3/4 teaspoon of salt
1 1/2 cups of bread flour
1/2 cup of wheat flour
Place the potato in a medium pot with the water. Bring to a boil and cook until the potato is fork-tender. Drain the water, reserving three-quarters of a cup. Cool the potato and cooking water to lukewarm. Place a container water in a large mixing bowl. Sprinkle the yeast over the top and let sit 5 minutes. Whisk the honey butter, cream, and one egg until combined. Mash the potato until it is soft and only use a half cup of the mash. Ad the salt to the mixing bowl, whisking to combine. Add the flours and mix by hand until a soft dough forms. Cover with a clean damp towel and let rise one hour. Turn the dough out onto a floured board and roll into an oval loaf. Place a loaf into a buttered 9 by 5 by 3 inch loaf pan and let rise for 30 minutes. Preheat the oven to 350 F.
Beat the remaining egg with a teaspoon of water in a small bowl. Brush the top of the loaf with the egg wash and bake for 40 to 50 minutes or until golden brown and cooked through, rotating once halfway through baking. Remove the Loaf from the oven and let it cool in the pan for about 10 minutes, we move to a cooling rack, and cool to room temperature before slicing.