This rustic recipe for Russian potato bread produces 2 large loaves. Potatoes in the dough were originally included as a means of stretching pricey white wheat and, when whole-wheat flour is added, as in this case, it stretched the recipe even more. A happy byproduct is that potatoes in the dough keep the bread fresher longer. Chopped dill and caraway seeds add a little punch to the flavor.
- 2 medium potatoes, peeled and diced
- 1 1/3 cups reserved potato water
- 1/2 ounce active dry yeast (2 packets)
- 6 cups all-purpose flour
- 2 cups whole-wheat flour
- 1 teaspoon caraway seeds
- 1 tablespoon chopped fresh dill
- 4 teaspoons salt, or to taste
- 2 ounces diced cold butter
- Grease two 9x5-inch loaf pans and set aside.
- Boil the potatoes until they are tender. Reserve 1 1/3 cups potato water and discard the rest.
- Mash the potatoes while they are still warm. Combine the mashed potatoes with the reserved water. Let cool to lukewarm.
- Meanwhile, combine the yeast, flours, seeds, dill and salt. Cut the cold butter into the flour mixture as you would for pie dough.
- Gradually work the potato-water mixture into the flour mixture to form a soft dough. Knead by hand or with a dough hook in a stand mixer for about 10 minutes, adding more all-purpose flour, if necessary.
- Place in a lightly greased bowl, cover, and let rise for approximately 1 hour (or until doubled).
- Punch down dough, then turn out onto a floured surface. Cover and let rest 10 minutes. Knead gently for about a minute, then divide dough in half and shape each half into a loaf shape and place in prepared pans. Sprinkle tops lightly with whole-wheat flour. Cover with greased plastic wrap and let rise 30 minutes.
- While dough is rising, heat oven to 400 degrees. Bake 25 to 30 minutes or until the instant-read thermometer registers 190 degrees and bread is golden. Remove from oven and remove from pans and let cool completely on a wire rack.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||2 g|