Irish potato bread

This time of year we are seeking to enjoy comfort foods.
This simple recipe totally satisfies that craving!

Yield: 1 large loaf
Bake: 375f -55 minutes


2 c mashed potato (if using leftover mashed where liquid has been added, you may add less liquid to the overall recipe).
1 egg



3/4c almond milk or other unsweetened milk + 1 tsp vinegar
1/4c grape seed oil or your fave oil
2 T ground flax seed
4 c flour (I use a mix of red hard wheat, rye, oat & buckwheat)
2 tsp psyllium powder or 1 T flakes (not needed if using commercial flour)
1 tsp Himalayan sea salt
1 1/2 T baking powder
1 c water


Mash potatoes skin and all until smooth. I use my hands for the last bit to remove any lumps.
Beat in egg, oil and milk mixture.
Mix in: 3 1/2c flour, ground flax, psyllium, salt and baking powder.


Combine all in large bowl, you may add a little of the 1 c of water if the dough is very dry (pending on the type of grain flour you choose you may need all or less of the 1 c of water)
When dough is thick, dust with remaining flour (you may use a little less or a little more of the remaining 1/2 cup) and knead for a few minutes. If you want a harder bread, knead a little more (I find this method makes a bread perfect for slicing to be used for sandwiches).

Mold dough into desired shape, (oval makes smaller slices compared to round).
Place in lightly greased cast iron pan, an enamelled dutch oven also works great!

Bake in pre heated oven 375f for 55 minutes until golden.
Let completely cool before slicing.
Store cooled loaf in the refrigerator in an airtight container.

Keeps well for 5-6 days.


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