Originally created in the On the Rise Bakery, Syracuse, NY
350°F oven, about 2-3 hours total prep/bake time (bake time 45 minutes)
Two rises, one in the bowl, one in the pan. Makes two standard sized loaves. See bottom of recipe for variations
- Grate one medium sized potato and boil in 2 cups of water until soft.
- Let water cool to lukewarm.
Mix then let rest for 15 minutes:
- 1 Tblsp. Baking yeast
- 3 cups warm water including potato water and potato shreds
- ¼ cup honey
- 2 cups hard whole wheat flour
Add and stir well:
- ¼ cup oil (original recipe called for 3/8 c. but I think that is why it wasn’t baking in the middle)
- ¼ cup additional honey
- 3/8 cup poppy seeds
- 3/8 cup sesame seeds
- 3/8 cup sunflower seeds
- 1 tsp. salt (I think it needs a little more salt, maybe 1 ½ tsp.)
- 1 ½ cups of rolled oats
- 2 + cups more of flour (I use white bread flour for this but you can use whole wheat)
Knead for 10-15 minutes, slowly adding enough flour until the dough is no longer sticky. It is important to knead whole wheat bread for a longer time than white bread to develop the gluten.
Place dough in a clean, greased bowl. Cover with towel and let rise until double in bulk, approximately 45 minutes.
This is a good time to turn on the oven to preheat it. Punch down, knead out the air bubbles, divide into 2 pieces and then let the dough rest for 5 minutes.
Shape into loaves. Place in pans and let rise until above the pans.
Bake in a 350°F oven for 45 minutes or until the bottoms sound hollow when thumped.
- Sweetener in place of all or part of honey: molasses, malt, barley syrup, maple syrup
- Flour: Any combination of whole wheat, white, rye, corn meal, or oat. Need some white or whole wheat for gluten.
- Other: Add fruit such as raisins, craisins, or dates. Nuts or other seeds such as pepitas.
- Spices: cinnamon, cloves, ginger in small quantities