Low Sodium Old Tyme Potato Bread
Experience the hearty comfort of homemade baking with this Low Sodium Old Tyme Potato Bread, a wholesome twist on a classic favorite. Made with creamy mashed russet potatoes, a blend of whole wheat and all-purpose flours, and no added salt, this bread is perfect for those seeking a heart-healthy option without compromising on flavor. A touch of unsalted butter and sugar adds subtle richness, while the active dry yeast ensures a lofty, tender crumb. This recipe showcases the time-honored technique of kneading and two slow rises, creating a rustic loaf with a golden crust and soft interior. Ideal for sandwiches, toasting, or enjoying fresh from the oven with a pat of butter, this low sodium bread is as versatile as it is satisfying. Perfect for health-conscious bakers, it’s a delightful way to bake from scratch while embracing classic comfort.
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Ingredients
- 1 medium (about 200g) Russet potatoes
- 1 cup Water
- 2 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 2.5 teaspoons Active dry yeast
- 2 cups Whole wheat flour
- 2 cups All-purpose flour
- 1 large Egg
- 1 tablespoon Olive oil
Directions
Step 1
Peel and cube the russet potato. Place it in a small saucepan with 1 cup of water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
Step 2
Drain the potatoes, reserving the cooking water, and mash the potatoes until smooth. Set aside to cool.
Step 3
In a large mixing bowl, combine the reserved warm potato water (should be lukewarm, around 110°F), sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.
Step 4
Add the mashed potatoes, melted unsalted butter, and egg to the yeast mixture. Stir until well combined.
Step 5
Gradually add the whole wheat flour and all-purpose flour to the wet ingredients, mixing until a dough begins to form.
Step 6
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, add extra flour, a tablespoon at a time.
Step 7
Lightly grease a large bowl with olive oil and place the dough inside, turning it to coat in oil. Cover with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
Step 8
Punch down the dough to deflate it, then shape it into a loaf. Place the loaf into a greased 9x5 inch loaf pan.
Step 9
Cover the loaf pan with the towel and let it rise again until it reaches about an inch above the pan, approximately 30 minutes.
Step 10
Preheat your oven to 375°F (190°C). Once preheated, bake the bread for 35 minutes, or until it sounds hollow when tapped on the bottom and is golden brown on top.
Step 11
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | (1050.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2429.2 |
| Total Fat 52.9g | 0% |
| Saturated Fat 19.4g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 281.5mg | 0% |
| Sodium 168.8mg | 0% |
| Total Carbohydrate 429.6g | 0% |
| Dietary Fiber 40.8g | 0% |
| Total Sugars 29.1g | |
| Protein 72.4g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 193.2mg | 0% |
| Iron 24.0mg | 0% |
| Potassium 2584.8mg | 0% |
Source of Calories