An incredibly easy No Knead Multi-Seed Potato Bread!
I’m a new comer to Potato Bread, but on my quest to bring you the healthiest and tastiest bread recipes over the past week and a half, I discovered that the Irish have been making Potato Bread since time began. (Almost).
It occurred to me that this bread would be moist, flavourful and very easy to make, and I’m happy to report that it is all of the above!
I crafted my own, healthier version of this delightful bread. Making my No Knead Multi-Seed Potato Bread with cooked mashed potato, raw grated potato, wholewheat flour, olive oil, sesame seeds, sunflower seeds, pumpkin seeds, linseeds, eggs and a few other ingredients to give you a bread recipe that makes a large, rustic loaf of crunchy-on-the-outside, soft, fluffy and moist in the centre POTATO B.R.E.A.D.
THIS BREAD IS THE BUSINESS.
I can honestly say this is my favourite wholewheat bread ever. Homemade or otherwise, this bread is absolutely delicious, so full of flavour and texture, and packed with multi-seed goodness!
For more healthy bread recipes try my Simple Zucchini Feta Soda Bread, my Honey Butternut Carrot Bread, my Banana Nut Chocolate Chip Bread, my Easy Crunchy Mustard Herb Flatbreads, and my Wholewheat Pecan Date Chai Tea Ring.
It breaks apart like a dream…Conjuring up thoughts of delicious, thick, meaty stews, or healthy veggie soups with a big chunk of No Knead Multi-Seed Potato Bread for dipping and soaking up all that yummy gravy / soup.
AND it slices to perfection, thick slices, thin slices, I tried it all! Ideal for open or closed sandwiches, or lovely sliced bread in a basket for the lunch table with friends.
You won’t believe how easy this bread is to make!
All you need is two bowls, 1 saucepan, the ingredients, and a baking sheet. It really is that simple.
Any time you’re making mashed potato in future, make a little extra, and either store it in the fridge until you’re ready, or make this No Knead Multi-Seed Potato Bread right then and there.
Another bonus…This bread freezes brilliantly, and if you’re like me, you’ll love that because I find I often keep half the loaf out, and freeze the other half. 1. To keep it super fresh, and 2. So that I know I have some amazing bread on hand for whenever I might need it.
On the other hand, if you have a large family or are having a big gathering, this loaf will serve about 10 people comfortably, so it’s a great one stop bread for those occasions, and it’s truly yummy the day it’s made.
I know you’re going to love this No Knead Multi-Seed Potato Bread as much as I do, let me know what you think in the comments!
- 1¼ cup cooked, mashed potato (about 3 medium potatoes)
- 1 tbsp olive oil (for the mash)
- 1¼ cup raw, grated potato (about 1½ medium potatoes)
- 1 egg
- 1 egg white
- ⅓ cup olive oil
- 1¼ cups milk
- 3 tbsp sesame seeds
- 3 tbsp sunflower seeds
- 3 tbsp pumpkin seeds
- 3 tbsp linseeds (flax seeds)
- 3½ cups wholewheat flour
- ½ cup cornflour
- 1¾ tbsp baking powder
- 1 tsp salt
- Preheat oven to 175°C. Lightly grease a baking sheet with olive oil.
- Boil the potatoes for the mash until they are very soft, drain well and mash with 1 tbsp olive oil until nice and smooth.
- In a large mixing bowl, stir the mashed potato into the grated potato, then stir in the egg, egg white, olive oil, and milk until well combined.
- In another medium bowl, stir the sesame seeds, sunflower seeds, pumpkin seeds, linseeds, whole wheat flour, cornflour, baking powder, and salt together.
- Add the dry ingredients to the wet ingredients and stir until the mixture comes together to form a soft dough, it will be a little bit sticky but you should be able to gently form it into a rough ball.
- Place the dough on the baking sheet and gently press it into a 9 x 8 inch oval. Using a sharp knife, cut a large "X" into the top of the dough.
- Bake for about 45 minutes until nicely golden brown. It should sound hollow when tapped.
- Once cooked, remove from the oven and let the bread sit on the baking sheet for 5 minutes before placing on a cooling rack to cool completely. Allow to cool for about 1 hour before slicing.