Sourdough FAQ Recipes
Whole Wheat Potato Bread
#  From: jrtrint@srv.PacBell.COM (John Trinterud)

Whole Wheat Potato Bread

This recipe came on my 100 lb bag of whole wheat berries!  Looks
good, and the proportions appear about right - I've made lots of
potato breads and I recommend them highly. This recipe shouldn't be
too hard to adapt to sourdough, I'd probably substitute 1 cup of
starter for the yeast and 1/2 cup of warm water.

(And no, I haven't forgotten the promise for the Sourdough Red
Potato bread recipe - a bit too busy so far this week)

John Trinterud

4 medium loaves or 6 - Number 2 1/2 sized tin can loaves

8 cups whole wheat flour
1 tablespoon salt
4 tablespoons sugar, honey or molasses
4 tablespoons melted shortening or oil
2 tablespoons dry yeast, dissolved in 1/2 cup warm water
1 medium potato, boiled until mealy in 2 cups water

Mash or beat the cooked potato in the cooking water until smooth.
Add 1 3/4 cups cold water to this mixture, and allow to cool to
lukewarm. Add the yeast mixture and shortening.

Mix in half the flour, and make sure it's mixed throughly. Cover and
allow to double in size. Add the salt and 3 more cups of flour, or
enough to allow hand kneading. The mixture will be quite soft. Turn
out on a board and knead until it's smooth and stretchy. Let the
dough rest on a greased surface for 15 to 20 minutes. Knead again
and shape loaves. If you use tin cans, fill them half full. Let rise
till doubled, bake at 400 degrees for about 45 minutes.

For a quicker process, mix 1/2 cup of dehydrated potato flakes into
the first 4 cups of flour and use a TOTAL of 3 3/4 cups of water in
the recipe.

The bread is much finer and lighter than ordinary 100% whole wheat,
and is an ideal dough for scones.