No Knead Whole Wheat Potato Bread



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.