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Crusty Wholemeal Potato Bread

A quick and easy loaf with grated potato.


14 oz strong white fllour

4 oz rye flour

4 oz wholemeal flour

1 oz fresh yeast

half teaspoon sugar

raw potato about 6 oz, scrubbed not peeled, grated coarsel (King Edward are best)

generous teapoon salt

2 generous tbspns rapeseed oil

2 tbsps malt vinegar

220 ml water added until you gat a good mix


Place the yeast in a beaker of water with the sugar. Let it start to foam and bubble. Take all dry ingredients and mix well. Add the grated potato and separate any clots with your fingers. Add the vinegar and the oil and mix well. Add the water/yeast mixture and mix in with wooden spoon.

Amalgamate into a sticky mixtureand with oiled hands mix thoroughly and shape into ball, place in an oiled bowl and cover. Leave on the kitchen shelf for 10 minutes.

With oiled hands and a floured board knead the dough for a few seconds and then flatten into a rectangle shape. Fold on a third or the rectangle from the right, then the other third from the left. Turn through 90 degrees and flatten again into a rectangle. Repeat the folding in from the right and the left, turn through 90 degrees and repeat and then reshape into a ball. Replace into the bowl, cover and leave for another ten minutes.

Knead again for a few seconds, repeat the folding and turning process. Leave in the covered bowl for another 10 minutes. Do one short knead and final folding and turning operation. Shape into a loaf, round or elongated as you please and set to rise in a warm place for 30 - 40 minutes.

Bake in a 200C oven for about 30 minutes. Check it for a hollow tapping sound - cook for a bit longer if not sounding hollow. A water spray before and during the baking will give a lovely crusty texture.