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Potato and Sweet Rye Bread


Wash and thoroughly scrub 2 or 3 medium to large potatoes. Cook unpeeled potatoes in boiling water to cover until soft (approximately 10-20 minutes). Drain, reserving 2 cups potato water. Peel potatoes, mash and set aside 2 cups to cool. Any extra potato water can be refrigerated and used in any yeast recipe for extra nutritive value and tenderizing power. You can use Bob’s Red Mill instant mashed potatoes if desired.

Sift together the unbleached white pastry flour and the unbleached white flour.

In a large bowl sprinkle yeast over warm water; stir to dissolve. Add the potatoes and 1 cup potato water, molasses, rye flour, 2-1/4 cups of the sifted-combined unbleached flours, sea salt, and caraway seeds (if used). Stir until dough comes away from the sides of the bowl, adding more shifted unbleached-combined flours 1/4 cup at a time if necessary. Potato dough will remain a little sticky.

Turn out the dough onto a floured surface and knead until the dough feels smooth and elastic (8-10 minutes), adding more flour if necessary.

Transfer the dough to a clean, oiled bowl and turn to coat. Cover and set aside until the dough doubles in volume (about 45 minutes). Punch down, cut in half, shape into rounds, and allow to rest while covered for 15 minutes.

Mold the dough into 2 loaf pans or 1 large loaf pan. Cover and set aside to proof until the loaves double in size. Cut each with 3 horizontal slashes. Brush with water or cornstarch and water solution, or dust the tops with flour.

Bake in a preheated 375° oven until when tapped with the fingertips the bottom of the breads emits a hollow sound (35 to 45 minutes). The large loaf will require extra time. The sides should feel firm. When using tiles or an oven stone, finish baking on them for the last 5-10 minutes. Let cool on a wire rack.

Food Processor Method (use steel blade)
In the recipe above use 1 cup chilled potato water.

Prepare the potatoes as above. In the work bowl sprinkle yeast over warm water; stir to dissolve. Add mashed potatoes, potato water, molasses, rye flour, 2-1/4 cups sifted-combined unbleached flours (1 cup at a time), sea salt and caraway seeds (if used).

Pulse until dough begins to clean the sides of the bowl. More sifted-combined unbleached flours can be added 1/4 cup at a time if necessary. Pulse or process for 2-3 minutes. If the machine begins to strain, stop and cut the dough in half and process half at a time.

Turn out the dough on a floured surface and knead into a ball. Proceed as in Rising, Shaping and Baking above.

Makes 1 large loaf or 2 small loaves (24 slices total).

Potato and Sweet Rye Bread


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Products Used in this Recipe

Grains Beans Seeds
Whole Caraway Seeds

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Gluten Free
Active Dry Yeast

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Flours & Meals
Organic Dark Rye Flour

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Unbleached White Fine Pastry Flour

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Flours & Meals
Unbleached White All Purpose Flour

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Baking Aids
Sea Salt

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