Recipe

Whole Wheat And Cornmeal Potato Bread Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 11 months ago 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! Prep:250m Cook:50m Servings:28	Jo_jo_ba
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by PSO

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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.

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Comments

jo_jo_ba 1 year, 11 months ago said:
Amount Per Serving
Calories: 126.7
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

nlo209 1 year, 11 months ago said:
This looks like something I'd like to try. Thanks for your recipe.

pointsevenout 8 months, 1 week ago said:
Think there is something amiss with the liquid measure. Added the cornmeal wheat flour mix to the wet slurry first and it was dry and pulling away from the sides of the bowl. I hadn't even added any of the white flour.
So I added 1 more cup of warm water and started folding in the white flour to be kneadable.
Makes me wonder if the yeast measure is right.
On its first rise now.

Dang, went back over the recipe and found I added 1t instead of 1T salt. Hoping for the best.

jo_jo_ba 8 months, 1 week ago said:
I never had a problem when I was making this - the 2 cups of liquid more than made up for the dry ingredients especially when added with the mashed potatoes. A lot of it depends on your humidity though, bread is a very "by feel" thing! Hope you liked it though!

pointsevenout 8 months, 1 week ago said:
How interesting! The loaves did turn out well, as you can see by the pictures. I understand having to adjust the liquid or dry ingredients a little more or less as conditions demand but 1 cup of water seemed a little steep.

Looking forward to making this recipe again.

jo_jo_ba 8 months, 1 week ago said:
Thanks, sorry the ratios were weird for you!

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