Oat and Potato Bread

This Oat and Potato Bread, with an oat studded crust, is so moist and soft, and perfect for serving with your favorite hearty breakfast. 

This oat and potato bread is delicious for sandwiches, with soups, served toasted, and even made into croutons. 

This bread is kind of like a baked potato in a loaf of bread. Oh, and it smells incredible when it's baking.

This Oat and Potato Bread uses freshly boiled potatoes or leftover mashed potatoes to add so much moistness and flavor.

Tips for Making Bread with Potatoes: 

Bread made with potatoes can be hard to control for moisture because of the potatoes in the dough. I've experienced this with both sweet potato bread and bread with Russet potatoes. 

One way to control for this is to use potato flour or potato flakes in a recipe. On the flip side, you just don't get the same potato-y aroma or the the potato skin flavor in the bread or rolls. 

This bread uses a lot of potatoes in relation to the flour. The first time I made this bread, the dough felt fine after the kneading, but after the first rise, the dough had become more sticky and difficult to shape into a loaf. I was pretty worried about the final loaf! In fact, the loaf kind of collapsed in the middle, and I was worried about what I would find when slicing the bread. 

See the "before" photo below:

Oat and Potato Bread - First Attempt

It turned out fine, if not a bit squatty. Still, I needed to figure out how to control for the moisture and achieve a loaf that would rise consistently and produce a nicely dense moist crumb. 

This time, after boiling and draining the potatoes, I returned them to the dry pan and cooked them, stirring, until any excess moisture cooked off and the potatoes dried out a bit. This seemed to help with all of the excess moisture.  There was no need to add any extra flour. 

When boiling the potatoes for this bread, I left the skins on the potato pieces and mashed them into the mixture to add a little more potato flavor. You really can't see them in the bread, but if you're not a fan, feel free to peel the potatoes before boiling.

This oat and potato bread is so versatile. It's wonderful for sandwiches, with soup, toasted with butter, or grilled with cheddar, chives, and bacon, kind of like a twice-baked potato. 

I have only tried this bread with russet potatoes, but I'd love to hear your results if you try it with Yukon Golds, red potatoes, or white potatoes. Did you make any adjustments?

For the potato, I started with a 10 ounce raw russet potato to get to the one cup of mashed potatoes called for in this recipe. Of course, you can use leftover mashed potatoes too. 

For the oats, use rolled oats, which are sometimes labled "old fashioned."

For another bread with oatmeal in the dough, be sure to give honey oatmeal sandwich bread a try too. 

This is an updated post, originally posted in March of 2017 and updated in February of 2022. I've remade the bread, added new photos, and added a printable recipe card. 

Oat and Potato Bread

Yield: 18 slices

Author: Karen's Kitchen Stories

Prep time: 1 HourCook time: 30 MinInactive time: 1 H & 30 MTotal time: 3 Hour

This Oat and Potato Bread, with an oat studded crust, is so moist and soft, and perfect for serving with your favorite hearty breakfast.

Ingredients

• 496 grams (17.5 ounces) (3 1/2 cups) bread flour
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 4 tablespoons rolled oats, divided
• 2 tablespoons powdered milk
• 1 cup mashed potatoes, packed
• 3 tablespoons room temperature butter
• 1 cup (8 ounces) lukewarm water

Instructions

1. Whisk together the flour, yeast, salt, 3 tablespoons of the rolled oats, and the milk powder.
2. Add the potatoes to the bowl of a stand mixer and mix in the butter. Add the dry ingredients and the water, and mix on low with the dough hook until combined, about 3 minutes.
3. Knead the dough on the second speed for about 8. The dough should be smooth and elastic.
4. Place the dough into an oiled bowl, cover, and let rise until doubled, about an hour. Turn the dough out onto a floured surface, and shape into log. Place the shaped loaf into an oiled 9 inch by 5 inch loaf pan. Cover and let rise for 30 minutes. Preheat the oven to 425 degrees F.
5. When ready to bake, brush the top of the loaf with water, and sprinkle with the remaining tablespoon of oats. Bake for about 25 to 30 minutes, until the internal temperature reaches about 195 degrees, and the bottom of the loaf sounds hollow when tapped. Transfer to a wire rack and cool completely.

Nutrition Facts

Calories

125.38

Fat (grams)

1.69

Sat. Fat (grams)

0.58

Carbs (grams)

23.11

Fiber (grams)

1.04

Net carbs

22.07

Sugar (grams)

0.51

Protein (grams)

3.99

Sodium (milligrams)

224.10

Cholesterol (grams)

1.90

https://www.karenskitchenstories.com/2017/03/oat-and-potato-bread-breadbakers.html

Karen's Kitchen Stories

bread, potatoes, oats

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