Potato Recipes

Breakfast/Brunch Side Dish Snack

Honey Whole Wheat Potato Bread

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  • Cuisine: American
  • Serves: 6 medium loaves (Pan size 7 3/8 by 3 5/8)
    Prep Method: Baked
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  • 3 Tablespoon yeast
  • 1 Tablespoon sugar
  • 1 ¼ cup warm water
  • 4 cups hot water
  • 1 cup honey
  • 2 Tablespoon salt
  • ½ cup oil
  • 8 cups whole wheat
  • 1 cup do-pep
  • 5-6 cups white flour
  • 2 cups dehydrated potato flakes


  1. Sprinkle yeast and sugar in warm water and set aside.
  2. Put hot water in a mixer and add salt, oil, and honey. Add all 8 cups whole wheat and do-pep to a mixer and mix in. Add dissolved yeast and mix well.
  3. Sift white flour gradually into the mixer until a nice firm dough that pulls away from the side of the mixer. (Use 5 cups unless the dough is still sticky.)
  4. Continue to mix for 3-5 minutes until well combined.
  5. Remove dough hook and oil top of the dough.
  6. Cover with a paper towel and let rise until double.
  7. Divide into 6 balls and form into loaves.
  8. Place in oiled pans upside down and then turn and oil dough sides.
  9. Let rise to 1 inch above pan.
  10. Bake at 375 °F for 30 minutes.
  11. Remove from pans and brush with butter for a soft crust.


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