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Feb 12, 2022

Oat and Potato Bread

This Oat and Potato Bread, with an oat studded crust, is so moist and soft, and perfect for serving with your favorite hearty breakfast. 

Oat and Potato Bread with displayed slices.



This oat and potato bread is delicious for sandwiches, with soups, served toasted, and even made into croutons

This bread is kind of like a baked potato in a loaf of bread. Oh, and it smells incredible when it's baking.

Oat and Potato Bread unsliced loaf.



This Oat and Potato Bread uses freshly boiled potatoes or leftover mashed potatoes to add so much moistness and flavor.

Tips for Making Bread with Potatoes: 

Bread made with potatoes can be hard to control for moisture because of the potatoes in the dough. I've experienced this with both sweet potato bread and bread with Russet potatoes

One way to control for this is to use potato flour or potato flakes in a recipe. On the flip side, you just don't get the same potato-y aroma or the the potato skin flavor in the bread or rolls. 

This bread uses a lot of potatoes in relation to the flour. The first time I made this bread, the dough felt fine after the kneading, but after the first rise, the dough had become more sticky and difficult to shape into a loaf. I was pretty worried about the final loaf! In fact, the loaf kind of collapsed in the middle, and I was worried about what I would find when slicing the bread. 

See the "before" photo below:

Oat and Potato Bread collapsed
Oat and Potato Bread - First Attempt


It turned out fine, if not a bit squatty. Still, I needed to figure out how to control for the moisture and achieve a loaf that would rise consistently and produce a nicely dense moist crumb. 

This time, after boiling and draining the potatoes, I returned them to the dry pan and cooked them, stirring, until any excess moisture cooked off and the potatoes dried out a bit. This seemed to help with all of the excess moisture.  There was no need to add any extra flour. 

When boiling the potatoes for this bread, I left the skins on the potato pieces and mashed them into the mixture to add a little more potato flavor. You really can't see them in the bread, but if you're not a fan, feel free to peel the potatoes before boiling.

Oat and Potato Bread with slices.



This oat and potato bread is so versatile. It's wonderful for sandwiches, with soup, toasted with butter, or grilled with cheddar, chives, and bacon, kind of like a twice-baked potato. 

I have only tried this bread with russet potatoes, but I'd love to hear your results if you try it with Yukon Golds, red potatoes, or white potatoes. Did you make any adjustments?

Oat and Potato Bread in a loaf pan



For the potato, I started with a 10 ounce raw russet potato to get to the one cup of mashed potatoes called for in this recipe. Of course, you can use leftover mashed potatoes too. 

For the oats, use rolled oats, which are sometimes labled "old fashioned."



Oat and Potato Bread in the pan



This is an updated post, originally posted in March of 2017 and updated in February of 2022. I've remade the bread, added new photos, and added a printable recipe card. 


Oat and Potato Bread

Oat and Potato Bread
Yield: 18 slices
Author: Karen's Kitchen Stories
Prep time: 1 HourCook time: 30 MinInactive time: 1 H & 30 MTotal time: 3 Hour
This Oat and Potato Bread, with an oat studded crust, is so moist and soft, and perfect for serving with your favorite hearty breakfast.

Ingredients

  • 496 grams (17.5 ounces) (3 1/2 cups) bread flour
  • 1 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 4 tablespoons rolled oats, divided
  • 2 tablespoons powdered milk
  • 1 cup mashed potatoes, packed
  • 3 tablespoons room temperature butter
  • 1 cup (8 ounces) lukewarm water

Instructions

  1. Whisk together the flour, yeast, salt, 3 tablespoons of the rolled oats, and the milk powder.
  2. Add the potatoes to the bowl of a stand mixer and mix in the butter. Add the dry ingredients and the water, and mix on low with the dough hook until combined, about 3 minutes.
  3. Knead the dough on the second speed for about 8. The dough should be smooth and elastic.
  4. Place the dough into an oiled bowl, cover, and let rise until doubled, about an hour. Turn the dough out onto a floured surface, and shape into log. Place the shaped loaf into an oiled 9 inch by 5 inch loaf pan. Cover and let rise for 30 minutes. Preheat the oven to 425 degrees F.
  5. When ready to bake, brush the top of the loaf with water, and sprinkle with the remaining tablespoon of oats. Bake for about 25 to 30 minutes, until the internal temperature reaches about 195 degrees, and the bottom of the loaf sounds hollow when tapped. Transfer to a wire rack and cool completely.

Nutrition Facts

Calories

125.38

Fat (grams)

1.69

Sat. Fat (grams)

0.58

Carbs (grams)

23.11

Fiber (grams)

1.04

Net carbs

22.07

Sugar (grams)

0.51

Protein (grams)

3.99

Sodium (milligrams)

224.10

Cholesterol (grams)

1.90
bread, potatoes, oats
Bread
Irish
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Would you like to comment?

  1. Hello Karen, I love all your breads and this one is absulutely fabulous. I can imagine the moistness that must have come with 1 cup mashed potatoes. I would like to bake this one for sure.

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  2. I love me a potato bread. This one is stunning. I can imagine eating this so many different ways.

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  3. Potato bread is at the top of my favorites and your loaf is gorgeous. Next time I make it I will try to have your patience and let it cool overnight. That is very good advice.

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  4. You never fail to impress me Karen. This loaf is no exception.

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  5. Karen, that bread had a beautiful crumb. I can almost taste it. I love the idea of leaving the skins with the potatoes.

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    1. Thanks Eileen. I love the potato flavor that they add.

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  6. Love how soft potato breads are, this looks like no exception!

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  7. Karen, you are truly my bread guru! I love potato bread and I love that you added oats as well! You see a squatty bread, I see a beautiful loaf! :)

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    1. Awww. Thanks Anne for the different perspective!

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  8. Wonderful work Karen! Never tried mashed potatoes in bread before ourselves. We're always a bit intimidated when it comes to making bread, but with your instructions, we'll build our confidence, one step at a time, lol:)
    Have a great day ahead dear!
    xoxoxo

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    1. I guess potatoes used to be added to bread a long time ago when their were grain blights in Europe to appease the poor folks. So they say!!

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  9. many many years ago I made a famous Julia Child bread that started with cooked potatoes and then the KitchenAid did a ton of work. The dough transformed itself at some point into a smooth, wonderful dough - I need to make that again and maybe blog about it.... I remember it was very moist, just like yours turned out

    your grandkids are very lucky!!!! ;-)

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    1. I have made that bread!! 11 minutes of beating!!! It was miraculous!

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  10. Wow! This bread is amazing, your patience paid off.

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  11. Super soft looking bread, love potato breads. Next time I bake one will add oats to it.

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  12. What a beautiful loaf of bread! It looks so so soft!!

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    1. Thanks Susan. It totally was! As in past tense. Because we ate it, lol!

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  13. Potato gives a softness and taste to the bread. Love the addition of oats and potato......

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  14. Wow potato and oats in the bake sounds amazing! Loved eh pictures in your post too Karen!

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  15. That is a beautiful bread with amazing crumb. It sliced so perfectly too.

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  16. I can almost taste this gorgeous loaf of bread. I love it's made with mashed potatoes.

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  17. I think this would make an outstanding grilled cheese!

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  18. I absolutely love potato bread, but don't really have it much! This is a lovely loaf and I really like that you added oats with it as well.

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  19. Potato makes bread so soft and comforting. I have to say, this particular loaf is so gorgeous, it could model for all other breads!

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  20. What a delicious looking bread! Love that you used mashed potatoes in it!

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  21. Do you have this formula with ingredients by weight instead of volume

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    Replies
    1. The flour and water are listed as weight and volume. Which ingredient concerns you so I can find the coversion?

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I would love to hear from you!