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No Knead Multi-Seed Potato Bread. An incredibly easy bread to make, crunchy on the outside, moist, soft & fluffy on the inside. Very flavourful & healthy! | berrysweetlife.com
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No Knead Multi-Seed Potato Bread
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

This is a healthier version of the traditional Irish potato bread, and it's quite possibly the most delicious, moist and crispy bread you will ever eat! Additionally, this No Knead Multi-Seed Potato Bread is incredibly easy to make! 

Course: Bread
Cuisine: Irish
Keyword: easy, Homemade, Potato Bread, Seed Bread
Servings: 10
Calories: 508 kcal
Author: Berry Sweet Life
Ingredients
  • 1 1/4 cup cooked mashed potato (about 3 medium potatoes)
  • 1 tbsp olive oil for the mash
  • 1 1/4 cup raw grated potato (about 1 1/2 medium potatoes)
  • 1 egg
  • 1 egg white
  • 1/3 cup olive oil
  • 1 1/4 cups milk
  • 3 tbsp sesame seeds
  • 3 tbsp sunflower seeds
  • 3 tbsp pumpkin seeds
  • 3 tbsp linseeds flax seeds
  • 3 1/2 cups wholewheat flour
  • 1/2 cup cornflour
  • 1 3/4 tbsp baking powder
  • 1 tsp salt
Instructions
  1. Preheat oven to 175°C. Lightly grease a baking sheet with olive oil.
  2. Boil the potatoes for the mash until they are very soft, drain well and mash with 1 tbsp olive oil until nice and smooth.
  3. 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.
  4. In another medium bowl, stir the sesame seeds, sunflower seeds, pumpkin seeds, linseeds, whole wheat flour, cornflour, baking powder, and salt together.
  5. 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.
  6. 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.
  7. Bake for about 45 minutes until nicely golden brown. It should sound hollow when tapped.
  8. 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.