No Knead Whole Wheat Potato Bread is one of the easiest bread recipes I have ever tested. It’s not that I mind the upper body work-out required for kneading regular bread recipes: It’s the mess. It’s like a flour bomb explodes in my kitchen on bread baking day. It’s nice to have a recipe that just requires a tranquil bit of mixing.
Buy Your Yeast in Jars
If you usually purchase yeast in packets, be aware that No Knead Whole Wheat Potato Bread requires 3/4 of a teaspoon (1.5g) more than what a single packet contains. I usually buy jars of yeast as I bake so often. But if you only bake occasionally, you might feel a bit grumpy about having to open a second packet of yeast for this recipe. The solution is to make another batch of bread as soon as possible. Or, switch to buying yeast in jars. You can keep yeast in the freezer for up to 6 months, so you can always have a supply on hand.
No Knead Whole Wheat Potato Bread is a Batter Bread
No Knead Whole Wheat Potato Bread is also a batter bread, which means the dough is very soft when it is mixed together. The texture should be sticky but cohesive. I added a photo of my last batch so you can compare the texture. If the dough seems way too squishy, don’t be afraid to add a couple of extra spoonfuls of flour to the mixer so that you can easily handle the dough when it is time to add it to the baking pan. Squishy does not mean runny.
The baked loaf has a gorgeous spongey texture and a firm crust, simply perfect for cucumber sandwiches. My husband has been experimenting with making yogurt cheese in his Instapot, and he has promised me his recipe for the herbs and flavorings he used. The fresh bread, soft cheese and crispy cucumbers were the most glorious lunch. I will make them again soon!Print
No Knead Whole Wheat Potato Bread
- Prep Time: 2 hours
- Cook Time: 50 minutes
- Total Time: 2 hours 50 minutes
- Yield: 16 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: Continental
2 cups bread flour (250g)
1 cup whole wheat flour (125g)
1 tbsp. yeast* (8.5g)
1 tsp. salt (4g)
½ cup dried potato flakes
1 ¾ cup water (420ml) 120°F – 130°F (48°C – 54°C)
3 tbsp. honey (45ml)
1 tbsp. olive oil (15ml)
In the bowl of an electric mixer, combine the bread flour, whole wheat flour, yeast, salt and potato flakes. In a separate small bowl, combine the water, honey and olive oil. Turn on the mixer and pour a thin stream of the water mixture into the flour mixture. Mix for 2-3 minutes until the dough is springy and slightly sticky. Cover the dough with a clean kitchen towel and allow to rise in a warm place for 1 hour.
After the dough has risen, stir it down with a wooden spoon. Prepare an 8” x 4” loaf pan (20cm x 10cm) by greasing the interior with butter or shortening. Spoon the dough into the prepared pan and allow to rise for 45 minutes.
Preheat your oven to 375°F (190°C).
Bake the bread for 50 minutes, Bread is fully baked when an instant read thermometer inserted into the middle reads 200°F – 215F° (93°C – 101°C)
*Packets of yeast in the US contain 2 ¼ tsp. of yeast (7g) This recipe requires just a bit more yeast than a single packet.