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Whole Wheat Oats Potato Bread

I have always loved whole wheat bread for its earthy flavor. Even as a child, I always liked the ‘brown bread’ (Wheat bread is called brown bread in India). It was not readily available then and was a little expensive than the regular white bread. But we used to buy it for my grandmother who was a diabetic patient and would share some of it with us!! This particular bread is inspired from ‘Sugarlaws‘.

I have added some ground rolled oats to increase the fiber content and to improve the texture of the bread. The mashed potato makes the bread really soft. It was yum!! The bread was a little on the heavy side and did not have many air holes but the flavor was amazing! It tasted even better when toasted crisp and smothered with butter!! This is also a good way to sneak in oats into the diet of picky eaters like my hubby dear :).

I’m sending this bread to ‘Kids Delight – Wholesome Breakfast‘ event, hosted by Srivalli of Spice your Life.

Makes 2 loaves

Whole wheat flour – 1 1/2 cups
Bread flour – 1 1/2 cups
Ground Rolled Oats – 1 1/2 cups(I used Quaker quick cooking oats)
Salt – 2 tsp
Sugar/Agave nectar – 1 tbsp
Active dry yeast – 2 1/4 tsp (1 package)
Potatoes – 2 medium (I used Russet)
Water – 1 1/2 cups (Reserve the potato water)


  • Cook the potatoes in about 2 1/2 cups of water until tender. Drain the potatoes and save the starchy water. Mash the potatoes with a fork.
  • Proof the yeast in 1/4 cup of warm water(I used reserved potato water) and 1 tbsp sugar/agave nectar.
  • Grind 1 1/2 cups of rolled oats in your blender/spice grinder. Mix it with the whole wheat and bread flours. Add a tsp of salt.
  • Add the mashed potatoes and yeast mixture into the flours. Add reserved potato water and knead until you can form a dough ball. The dough will be slightly sticky, its OK.
  • Toss the dough ball in a tsp of oil in a bowl and cover with saran wrap. Let rise in a warm place until double.
  • Punch down the dough and divide it into two equal portions. Form loaves and place it in two 8x4x2-1/2-inch loaf pans. Cover with saran wrap/cloth and let rise until almost double.(I just sprinkled some Italian seasoning on the top).
  • Meanwhile, preheat oven to 375 F.
  • Bake the loaves for 30-35 mins or until it sounds hollow when tapped. After 30-35 mins, remove the loaf carefully from the loaf pan and place the loaf directly on the oven rack and bake for 5 mins. (I had to do this as the bottom of the loaf was very soft even after the top was well browned).

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