Description

This No Knead Multi-Seed Potato Bread is a wholesome, hearty loaf combining the natural sweetness of potatoes with a variety of nutritious seeds and whole wheat flour. Its soft, moist texture and nutty flavor make it perfect for sandwiches or enjoying plain with butter. Easy to make with no kneading involved, this bread is a simple yet satisfying homemade treat baked to a golden crust.

Ingredients

Scale

Wet Ingredients

3 medium Potatoes (for mashing)
1 tablespoon Olive Oil (for mashing potatoes)
1 1/4 cup mashed Potato (from boiled potatoes)
1 Egg
1/3 cup Olive Oil
1 1/4 cup Milk

Dry Ingredients

3 tablespoons Sesame Seeds
3 tablespoons Sunflower Seeds
3 tablespoons Pepitas (pumpkin seeds)
3 tablespoons Flaxseeds
3 1/2 cups Whole Wheat Flour
1/2 cup Corn Flour
1 3/4 tablespoons Baking Powder
1 teaspoon Salt

Instructions

Preheat oven: Set the oven temperature to 350°F (180°C) and prepare a baking sheet by lightly greasing it with olive oil.
Prepare mashed potatoes: Boil the 3 medium potatoes until very soft, drain completely, then mash thoroughly with 1 tablespoon of olive oil until smooth and creamy.
Mix wet ingredients: In a large mixing bowl, combine the mashed potatoes with 1 1/4 cups of potato (likely referring to additional mashed or grated potato), then add 1 egg, 1/3 cup olive oil, and 1 1/4 cups milk. Stir well until fully combined.
Combine dry ingredients: In a separate bowl, mix together the sesame seeds, sunflower seeds, pepitas, flaxseeds, whole wheat flour, corn flour, baking powder, and salt.
Form dough: Add the dry ingredients into the wet mixture and stir until a soft, slightly sticky dough forms. It should hold together well enough to shape gently.
Shape loaf: Transfer the dough to the prepared baking sheet and gently press it into a 9×8-inch oval shape. Score the top with a large “X” using a sharp knife to help the bread expand evenly while baking.
Bake: Place the loaf in the preheated oven and bake for about 45 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Cool bread: Remove the bread from the oven and allow it to sit on the baking sheet for 5 minutes to settle.
Final cooling: Transfer the bread to a wire rack and let it cool completely, approximately 1 hour, before slicing to ensure clean cuts and optimal texture.

Notes

Ensure potatoes are very soft for the smoothest mash and best texture in the bread.
Do not overmix once the flour is added to avoid tough bread.
Allowing the bread to cool fully before slicing helps maintain structure and prevents crumbling.
You can customize the seed mix based on preference or availability.
This bread freezes well when wrapped tightly; slice before freezing for convenience.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: Western

Keywords: no knead bread, multi-seed bread, potato bread, whole wheat bread, homemade bread, healthy bread, seed bread