Sourdough Oatmeal Potato Bread

Wonderrful loaf. I used the dough cycle on my bread machine & formed the loaf to bake in a pan in the oven. It was half gone before it was even cool enough to cut properly. I may add some chopped toasted hazelnuts or pecans next time I make it. Thanks Donna!

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Thanks so much Donna for a great recipe. Made four mini loaves last week . . . that way I can fit a couple in my little freezer for later use!

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This was very good bread, I doubled the recipe and it worked fine. It was pretty cold in my house the day I made it so it took about 5 hrs. to rise but it was well worth the wait. Thanks for this recipe, Dan

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I've only recently started to use sourdough - this is only the second recipe I've used so far. I'm not sure whether my starter is quite right as it doesn't rise and it separates into 2 layers after a while. Nevertheless it seems to work and this bread was excellent. It took about 1 1/2 hours to rise and once baked it tasted delicious. The crust wasn't too hard either, unlike the other recipe I tried. Thanks a lot for this recipe!

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This is very tasty. The bread has a great flavor - we made it twice (neither time with a bread machine) - the first time we were having "starter issues" - and, while it was mostly a complete and utter flop (through no fault of the recipe, I will add!), we were able to salvage enough of the loaf to make some awesome croutons! The second time around, our starter was much more cooperative (again, thanks to Donna and her wonderful guidance!), and we shaped into rolls. The flavor is absolutely wonderful, though I think we're going to need to work at getting the texture a little lighter.

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Another 5 star sourdough recipe from Donna! I love the texture that the potato and oatmeal give this bread and the sourdough flavor is just right, just a little subtle tang. Can't wait to make this one again!

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Made this using 1/2 whole wheat pastry flour and 1/2 white bread flour. I shaped the loaf and allowed to rise for about an hour, then put it in the refrigerator and about 5 hours, set it out and allowed it to rise overnight. The next morning, I preheated the oven and baked it as directed. It has a wonderful sourdough tang.

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Wonderful! I finally got around to trying this out with those potato flakes that I was so hesitant about buying. I did substitute the milk with buttermilk and it yielded an exceptional and HUGE loaf. I used the Red Sea starter and it rose enormously in my large loaf pan in 3 hours. I needed about 8 more minutes on the baking time. I will definitely try CarrolJ's suggestion to bake it in a large stoneware bowl the next time I make it. This was indeed a WONDER loaf with lots of good taste, perfect soft texture, and a unique richness. Thanks, Donna!

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Absolutely delicious bread. I'll be making lots more loaves!!

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we all loved the taste and the texture of this bread! will make again. Recipe very easy to follow.

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This is one beautiful and tasty recipe. Another 10star winner from Donna. It was a long time rising but boy was it worth it! It makes fabulous sandwiches and toast and is definitely one I will be making again and again. Well done.

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I can't believe no one has reviewed this wonderful recipe in over 2 years. I used all white bread flour. I let my bread machine do all the hard messy part... but did not let it raise in the machine and removed it as soon as it was finished kneading. Instead of putting the dough out on a floured board...I simply sprayed it all around the outside with Pam, shaped it into the desired loaf shape and then I placed it in a large stonewear bread pan to raise and then to bake. I let it raise covered loosely with plastic wrap for about 3-4 hours...since wild yeast sourdough breads usually raise slower than commercial yeast breads. This recipe has so much great flavor and the texture of the bread is absolutely perfect. I highly recommend this bread... I am not normally a big fan of breads with other grains in them...but this one is really delicious.

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I used this as the basis for my breadmachine sourdough recipe. which I use all the time, Thanks for posting it. Judy's Kitchen

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