Have you ever had Potato bread or rolls? An additional of potatoes keeps the bread/rolls moist and soft. This No-knead Sourdough Potato Bread combines sourdough and potatoes into a wonderful, moist, chewy bread. I love the texture and flavor!

No-knead breads are easy to mix together using a spatula and are one of my favorite. No mixer bowl to wash! Yay!! The dough is then allowed to ferment at room temperature for 5-7 hours depending when and how you want to bake the loaf. There are two ways of baking described in the recipe instructions below.

Yellow and red skinned potatoes are on plan as an E fuel source on the THM plan. They are a waxy potato. My favorite are the yellow Yukon Gold Potatoes.

To have a successful baking day you do need a mature starter. If you make a starter you will need to feed it for at least 3-4 weeks before you will be able to have a successful baking day. Trust me I have learned from experience. My Bernese Mountain Dogs loved those first super dense flat loaves.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and in the NEW It‘s all About Sourdough Cookbook! . All recipes are sugar-free and label with the correct fuel. We have added more items to our blog store, Sourdough Beginner Kits, and more. Check it out at this link   Blog Store.

No-knead Sourdough Potato Bread THM E, Sugar free, Dairy Free

• 1 cup water
• 1 1/2 teaspoons Turmeric Juice, optional for color
• 2/3 cup cooked and mashed potatoes, yellow or red skinned potatoes
• 1 1/4 cups active sourdough starter
• 2 1/2 to 2 3/4 cups white whole wheat flour
• 2 tablespoons vital wheat gluten
• 1 1/2 teaspoons salt
• Blend water, Turmeric Juice, and potatoes together until smooth. In a large mixing bowl; combine potato/water mixture, starter, whole wheat flour, and vital wheat gluten together until well combined. You will have a rough, sticky dough. Allow the dough to rest for 20 minutes. Add salt to the dough. Stir well. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 4 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 9 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mixed it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Dust your surface with oat flour. Dump dough on top of the oat flour; fold in the ends, pinching to seal,Turn dough and fold in again, pinching to seal edges. Lay the loaf on parchment paper. Dust with oat flour. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices
• To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp,also. 1 hour room temp equals 3.5 hours in the fridge.

The texture of this bread is amazing and I love the color the turmeric gives it. This loaf reminds me of the potato bread you can buy in the grocery stores.

A bit of white flour is allowed in a loaf of bread. The bread will still be THM approved as an E. I choose to use King Arthur Bread Flour in my starter. This white flour will be fermented for 20+ hours until I bake the bread. That is reason I have chosen to use it in the starter. In the dough I use all whole grain white wheat flour.

I receive many questions about why I use vital wheat gluten . Here is the reason I add vital wheat gluten—whole grain flour is much harder to develop the gluten that is what causes dense solid loaves. Gluten is the structure that traps gases cause the loaf to rise. By adding vital wheat gluten you will have adequate gluten to trap the gases cause your loaves to rise the way they are supposed to.

Whole grain flour takes longer to absorb moisture than white flour. That makes it so easy to get your bread dough too stiff. If your bread dough seems stiff — every time you do a set of stretch and folds, dip your hands in water. This added moisture will help to loosen the dough.

This article explains what flours can be used and why they are used in on-plan sourdough bread.

This is what greeted my eyes when I lifted the lid of the baker. It’s just like opening a gift at Christmas. I found my clay baker at a thrift store for just a few dollars. I love it, but it has developed a crack with all my use.

If you would like helpful tips on taking care of your starter; this article may be of interest to you…Sourdough Starter.

This article explains what flours can be used and why they are used in sourdough bread. 

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You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. We have added more items to our blog store, Sourdough Beginner Kits, and more. Check it out at this link   Blog Store.