This is a great breakfast sandwich loaf. It goes well with any topping.

The dough contains oats which give it a soft texture. The oats on the surface have a lovely, toasted flavour. So, it is full of oaty goodness. Call it kind of healthy, but most importantly it is delicious.

It is important to soak the oats properly. Soaked oats will be a lot easier to work into the dough. If you are kneading the dough by hand, then use the oats straight from the fridge as the dough will warm up during kneading. I would always suggest using cold liquid when making any dough by hand. If the final dough temperature is too low after kneading, then you can just knead it for longer to get to the right temperature. Now, this may not work when kneading dough with a mixer. The reason for that is that over kneading dough by hand is impossible, but over kneading dough with a mixer is very easy. So, if you are making this in a mixer, then perhaps let the oats and milk come up to close to room temperature, if you live in a temperate climate.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

250g (8.8oz) strong white bread flour

80g (2.8oz) rolled oats

30g (1oz) oil

5g (0.17oz) salt

30g (1oz) brown sugar

4g (0.14oz) dry yeast or 3x the amount of fresh yeast

190g (6.7oz) milk*

*To learn more about dough temperature control click here.

For the topping –

1 egg white mixed with

1 teaspoon of milk for brushing

Extra oats for sprinkling on top

Method

1. Mix the oats & the milk and leave in the fridge for at least 12 hours.
2. In a bowl combine the oat & milk mix with the oil, salt, yeast, and sugar. Mix well.
3. Add the flour and mix until no dry flour left.
4. Knead the dough for 5 minutes. Desired dough temperature 25 – 26C (77-79F). If your dough is warmer it will ferment more quickly. If it is cooler, then it will take longer. Adjust proofing times accordingly.
5. Cover & ferment for 1 hour.
6. Fold.
7. Ferment for 1 more hour.
8. Shape into a loaf. Roll around in the remaining oats. Place the loaf in a tin. Brush the surface & sprinkle generously with oats.
9. Cover and ferment for 1.5 – 2 hours or until doubled. During the final hour of fermentation preheat your oven to 160C (320F) fan on.
10. Bake for 35 – 40 minutes or until the core temperature reads above 94C (200F).
11. Let it set in the tin for 5 minutes before removing.

Do not let the name deceive you. This bread does not taste like a potato. Well, it does a little, but that is not a bad thing.

The potatoes are mainly there to provide a certain texture. And that they do extremely well. This is as close to a brioche as you will get without using a ton of eggs and butter. Call it a ‘healthy’ alternative. This bread will stay soft for quite some time too.  A long cold fermentation gives this bread a distinct flavour. You can use this dough to make little dinner rolls or even burger buns. It is quite versatile. 

This loaf makes the best sandwiches! 

Watch the video down below for detailed instructions.

Ingredients

300g (10.5oz) strong white bread flour

80g (2.8oz) boiled potatoes

40g (1.4oz) soft butter

30g (1oz) sugar

6g (0.2oz) salt

1 whole egg

5g (0.17oz) dry yeast or 3x the amount of fresh yeast

110g (3.8oz) potato cooking water. I am using cold potato water from the fridge as well as cold potatoes and a cold egg.

To learn more about dough temperature control click here.

1 egg yolk for glazing *optional

Method

1. In a bowl combine the potato water, yeast, salt, sugar, egg, butter, and potatoes. Mix well.
2. Add the flour and mix to a dough.
3. Knead for 2 minutes pressing against the table. Continue with 8 minutes of ‘stretch & folds’ or 500 turns if you want to count them. Desired dough temperature 24 – 25C (75-77F).
4. Shape the dough into a ball, place in a bowl, cover up and cold proof in the fridge for 24 hours.
5. Shape the dough into a log and place in a greased loaf tin.
6. Ferment for 3 hours or until doubled in size. During the final hour of fermentation preheat your oven to 160C (320F) with the fan on. If you have a thick tray or a cast iron skillet then preheat that too as it is a great base for baking on. If you don’t have either, then don’t worry as it will work well anyway.
7. Brush the top of the loaf with the egg yolk.
8. Bake for 40 minutes.
9. Let it sit in the tin for 5 minutes before removing.