Simple half wholemeal half white flour recipe to make when white bread is too plain and fruits or nuts are not available.
My other half is crazy over a store-bought sprouted grains bread that is just as pillowy soft as the white ones. The potato bread I baked is just as soft, but not as sweet as the commercial ones. Thinking of tweaking the next bake with honey or date syrup to sweeten it without adding more sugar.
Wholemeal Potato Bread Loaf
100g bread flour 100g wholemeal flour 1/2 tablespoon (3g) instant yeast 1/4 teaspoon sea salt 2 tablespoon raw sugar 1 large egg 105g mashed potato 30g water 30g cold unsalted butter, cubed
In a mixer bowl, place bread flour, wholemeal flour, instant yeast, sea salt and raw sugar, and mix well with a hand whisk. Next, add beaten egg, mashed potatoes, and water, attach the bowl and dough hook to the mixer and start kneading at the lowest speed (KA 1) till all the ingredients form a ball. Stop the mixer and leave this aside for 15 minutes.
Turn the mixer to speed 1 again, and knead for 1 minute, before adding butter cubes into the bowl one by one to be combined with the dough. Keep knead till dough reaches window pane stage, when it is smooth and elastic. Remove bowl from mixer and let the dough rise in a draft-free place for 1 hour.
The dough should rise to double its volume. Punch the dough down, and transfer to a clean work top. Shape the loaf and place in greased bread tin, seams side facing downwards. Let it rise in a draft free place for 50-60 mins.
Bake in a preheated oven at 170C for 30 minutes. Remove bread from tin immediately when baking is done, and let it cool completely on a rack before slicing.
If not consume immediately, store in an air-tight container.