Discover Our Sourdough Potato Flax Bread
 
 
Discover our Sourdough Potato Flax Bread – a moist, fiber-rich loaf crafted with a unique blend of white whole wheat, mashed potatoes, potato water, and flax meal. This tasty bread can be enjoyed as a sandwich loaf, toasted, or spread with butter.
Author:
Recipe type: Potato Bread
Serves: 1 Loaf
Ingredients
Mashed Potato & Potato Water:
  • 1 large russet or long white potato (approx. 10-12 ounces)
  • 2-2 ½ cups of water
Levain:
  • 60 grams (½ cup) all-purpose flour or white whole wheat flour
  • 60 grams (¼ cup) reserved potato water, cooled
  • 20 grams (~1 Tbsp.) sourdough starter, active and fed
Final Dough:
  • 215 grams (1 ¾ cup) all-purpose flour, plus extra for sprinkling
  • 100 grams (~3/4 cup) white whole wheat flour
  • 15 grams (2 Tbsp.) ground flax seed
  • 15 grams (2 Tbsp.) butter, softened
  • 120-160 grams (½ cup +) potato water, divided
  • 200-225 grams (scant 1 ½ cups) mashed potatoes
  • 9 grams (1 ½ tsp.) fine sea salt
Instructions
Evening Before You Plan to Bake:
Cook the Potato:
  1. Peel and cut the potato into chunks. Boil in 2- 2 ½ cups of water.
  2. Reserve 1 cup / 240 grams of water. Allow to cool to room temperature.
Levain:
  1. In a small bowl, combine the sourdough starter, water and flour. Mix thoroughly to combine.
  2. Cover and let the mixture rise at warm room temperature until doubled in size, about 8-12 hours, depending on the temperature in your kitchen.
Bake Day:
  1. In the bowl of a stand mixer, add the levain and mix with 120 grams of potato water. Mix well to incorporate. Add the all-purpose flour, white whole wheat flour, and ground flax seed meal and mix on low speed for several minutes. Hold off adding additional water until the mashed potatoes are incorporated.
  2. Add 200-225 grams mashed potatoes and mix thoroughly to combine. Add extra water, if needed. Cover, let the dough rest for 15 minutes.
  3. Add the butter and mix thoroughly. Cover, let the dough rest for 20-30 minutes.
  4. Sprinkle the salt over the top of the dough. Mix thoroughly. Add more flour, or water, if necessary to form a workable dough.
  5. Cover, let proof 1 ½ – 2 hours. After 45 minutes, fold the dough by gently stretching and folding the edges into the center.
  6. Cover, and let the dough rest for an additional 45 minutes. Check. Let rest an additional 30 minutes, if needed.
  7. Form the dough into a rough round and place it seam side down on the counter. Cover, and let it rest for 20 minutes.
  8. Grease or line an 8×4-inch loaf pan with parchment paper. Shape the dough into a loaf and place it seam side down in the bread pan.
  9. Proof in a warm place for 2 – 2½ hours, or until doubled in size. It probably won’t rise to the top of the pan.
  10. While the loaf is rising, preheat oven to 350°F (175°C).
  11. When the loaf has doubled, sprinkle with flour and score down the middle with a bread lame or serrated knife. Bake for 30-35 minutes until golden and baked through, (internal temperature should be at least 190ºF).
  12. Cool in the pan for about 10 minutes. Remove the loaf from the pan and finish cooling on a wire rack completely before slicing and serving.
Recipe by Bread Experience at https://www.breadexperience.com/discover-our-sourdough-potato-flax-bread/