Potato Rye Bread

Chef's notes

Potatoes added to breads is not unusual as it may seem. Potatoes help breads retain more moisture, makes them lighter and help increases shelf life.

Rye flour has less gluten, proteins found in bread, than wheat. Gluten is what makes bread sticky. Rye tends to produce heavier and denser breads. Potatoes added help lighten rye breads and wet helps compensate for gluten consistency and Proportions are important.

This recipe produces a lighter rye bread and makes terrific toast. It can be made in a loaf pans or free formed. If making them into larger rounds like the picture shown, make sure you add enough wheat to give it sufficient substance.

Even with potatoes, breads without preservatives have relative shorter shelf lives. Once cooled consider storing portion sizes in the freezer.

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Ingredients

Russet potatoes, enough to yield 1 cup mashed
Water
1 cup buttermilk at room temperature
3 tablespoons melted butter
3 Tablespoons honey
1 Tablespoon caraway seeds
1 Generous tablespoon salt
2 tablespoons yeast
2 ½ cups rye flour
3 ½ cups unbleached all-purpose flour

Instructions

Spray inside of mixing bowl and hook with nonstick spray. Mix buttermilk, honey, caraway seeds and salt in the mixing bowl.
Peel and thick slice potatoes. Place in a small pot with about 2 cups of water. Boil until potatoes are softened through. Remove potatoes with a slotted spoon; do not discard water. Mash potato.
Stir 1 cup of the warm potato water with the buttermilk mixture. Add and whisk in yeast. If unsure of yeast quality, proof.
Using a dough hook, gradually add rye flour and 1 cup of mashed potato. Gradually add unbleached flour until a ball begins to form but the bottom remains sticky.
Remove the dough to a generously floured counter and hand knead adding more flour as needed. The dough will be slightly softer than traditional bread dough. Cover with wax paper or plastic wrap then with a moist towel. Place In a warm location until dough doubles in size, about an hour.
Hand knead again on a flowered surface. Form into loaves or rounds or place in bread loaf pans. Place loaf pans in an unheated oven or free forms loaves on a cookie sheet coated with corn meal. Place another cookie sheet on the lowest tray as a baffle. Set oven to 400º direct heat. When temperature is reached, place a few ice cubes in the baffle tray. Steam created will help crisp bread.
Bread will be ready in about 30 to 40 minutes or more pending shape.

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Potato Rye Bread

Potato Rye Bread

Ingredients

Instructions

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