Potato Flax Seed Bread

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Last Updated on November 13, 2019 by Chef Mireille

Potato Flaxseed Bread, Flaxseed BreadThis week I am recreating a few of the Food52 Recipe Winners. This wholesome bread was a wildcard winner for the contest for Best Savory Yeast Bread. I only made a few minor adjustments to the procedure of the original recipe. With oodles of flaxseed, this bread is full of immune boosting Omega-3 fatty acids and fiber. Leaving the seeds whole also adds a nutty flavor and texture to the bread. This is a soft and dense bread, perfect for sandwiches.

Use this bread with yesterday’s roasted bell pepper salad to make a great sandwich!

Potato Flax Seed Bread

Prep Time: 4 1/2 hours
Cook Time: 1 hour
Yield: 1 loaf

Ingredients:

  • 3 medium potatoes
  • 2 1/4 teaspoons instant yeast
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 3/4 cup milk
  • 3 cups bread flour
  • 1 1/2 teaspoons salt
  • 1/3 cup flax seed

Cut potatoes in half and place in a pot of water, so that there is enough water to cover the potatoes. Bring to a boil and cook for 20 minutes. Let the potatoes cool in the water. Drain, reserving the water if desired. (see note below)

Peel and mash the potatoes. You should have 1 1/2 cups of mashed potatoes.

In a bowl, combine milk, honey and olive oil. Whisk to combine.

Heat 1/4 cup water to 110-115 F. Sprinkle yeast on top. Leave it for 5-10 minutes, until the yeast gets foamy.

In the bowl of an electric mixer, beat potatoes with flour and salt. Add proofed yeast and milk mixture. Using the dough hook attachment, knead for 1 minute until just combined.

Cover with plastic wrap sprayed with non stick spray and a kitchen towel. Leave to rest for 30 minutes.

Add flax seed to the bowl and knead for 7-8 minutes until the dough is very elastic. This dough is very soft and sticky, more of a batter dough.

Transfer dough to a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Leave to rise until doubled in size, about 2-2 1/2 hours.

Pull and stretch the dough a few times, but pulling the dough from underneath and stretching it over the top. Transfer to a loaf pan sprayed with non stick spray. Spread bread dough (batter) in an even layer in the pan. Cover loosely with plastic wrap sprayed with non stick spray. (This is very important so that as the dough rises, it does not stick to the tea towel or wrap. This is a very sticky batter dough.). Leave to rise again for 1 hour.

step by step -edit

Preheat oven to 350 F after a 1/2 hour of the bread rising. With a sharp knife, gently make a few cuts in the dough.

Bake for 1 hour, until dough sounds hollow when tapped. Leave to cool before slicing.

Potato Flax Bread -edit

Notes:

I forgot to save the potato cooking water, but you can replace some of the milk with the water you used to boil the potatoes. This will give the bread more potato flavor.

I made this bread on a cool evening, while hopefully waiting for Hurricane Joaquin to bypass us. With the cooler temperatures, the bread takes a little longer to rise. The original recipe called for only 1 1/2 hours rising time, but mine took 2 1/4 hours.

Enjoy for breakfast with cheese, preserves, infused olive oil and roasted red pepper salad.

breakfast -edit

Potato Flax Seed Bread, Potato Bread
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Potato Flax Seed Bread

Prep Time4 hrs 30 mins
Cook Time1 hr
Servings: 1 loaf

Ingredients

  • 3 medium potatoes
  • 2 1/4 teaspoons instant yeast
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 3/4 cup milk
  • 3 cups bread flour
  • 1 1/2 teaspoons salt
  • 1/3 cup flax seed

Instructions

  • Cut potatoes in half and place in a pot of water, so that there is enough water to cover the potatoes. Bring to a boil and cook for 20 minutes. Let the potatoes cool in the water. Drain, reserving the water if desired. (see note below)
  • Peel and mash the potatoes. You should have 1 1/2 cups of mashed potatoes.
  • In a bowl, combine milk, honey and olive oil. Whisk to combine.
  • Heat 1/4 cup water to 110-115 F. Sprinkle yeast on top. Leave it for 5-10 minutes, until the yeast gets foamy.
  • In the bowl of an electric mixer, beat potatoes with flour and salt. Add proofed yeast and milk mixture. Using the dough hook attachment, knead for 1 minute until just combined.
  • Cover with plastic wrap sprayed with non stick spray and a kitchen towel. Leave to rest for 30 minutes.
  • Add flax seed to the bowl and knead for 7-8 minutes until the dough is very elastic. This dough is very soft and sticky, more of a batter dough.
  • Transfer dough to a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Leave to rise until doubled in size, about 2-2 1/2 hours.
  • Pull and stretch the dough a few times, but pulling the dough from underneath and stretching it over the top. Transfer to a loaf pan sprayed with non stick spray. Spread bread dough (batter) in an even layer in the pan. Cover loosely with plastic wrap sprayed with non stick spray. (This is very important so that as the dough rises, it does not stick to the tea towel or wrap. This is a very sticky batter dough.). Leave to rise again for 1 hour.
  • Preheat oven to 350 F after a 1/2 hour of the bread rising. With a sharp knife, gently make a few cuts in the dough.
  • Bake for 1 hour, until dough sounds hollow when tapped. Leave to cool before slicing.

Notes

I forgot to save the potato cooking water, but you can replace some of the milk with the water you used to boil the potatoes. This will give the bread more potato flavor.
I made this bread on a cool evening, while hopefully waiting for Hurricane Joaquin to bypass us. With the cooler temperatures, the bread takes a little longer to rise. The original recipe called for only 1 1/2 hours rising time, but mine took 2 1/4 hours.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Bethany

    I love bread with nuts/seeds in it and I love flax seed because of all the health benefits. I will have to try this. I’ve been meaning to bake more now that its cooler!

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