Go Back
brown bread sliced with bread knife

Brown Bread - A potato flake starter recipe

This brown bread, potato flake starter recipe, uses unique ingredients that make the softest and tastiest bread. Pair it with a meal, or enjoyed as an appetizer. This is a bread no one can resist! If you've ever had the brown bread at The Cheesecake Factory or at Outback Steakhouse, this recipe tastes just like these!
5 from 4 votes
Print Recipe Pin Recipe

Equipment

  • Stand Mixer
  • Dough cutter/bench scraper
  • Parchment Paper
  • Baking pan

Ingredients
  

  • 2 cups bread flour
  • 2 cups whole wheat flour
  • 3/4 cup potato flake starter an active starter will do better
  • 3/4 cup + 2 Tablespoons warm water if it's too warm it can kill your starter
  • 2 Tablespoons molasses
  • 1/4 cup honey can substitute with maple syrup
  • 2 Tablespoons dark brown sugar
  • 2 Tablespoons cocoa powder
  • 1 1/2 teaspoons salt
  • 2 Tablespoons softened butter

Instructions
 

  • Add all of the ingredients into a stand mixer. Using a dough hook, knead the dough until it has pulled away from the sides of the bowl.
  • It will stick slightly to the bottom of the bowl, but should be smooth and slightly tacky to the touch.
  • Cover the dough with plastic wrap to prevent the dough from drying out. Place it in a warm spot and allow it to rise for 8-12 hours or until doubled.
  • After the dough has risen, remove the dough from the bowl and divide into 4 equal parts. Shape each section into a small loaf. Do this by pressing into a a rectangle. Roll the rectangle into a cylinder and pinch the seams and ends closed.
  • Using parchment paper on a baking sheet fold up some parchment up in between each loaf to separate them from touching each other.
  • Cover with plastic wrap and allow them to rise again until doubled. This can take 6-10 hours depending on the temperature.
  • Once the loaves have doubled, preheat the oven to 350 degrees. Remove the plastic wrap and bake for 30-35 minutes.
  • Let the loaves cool for 20 minutes before slicing. Doing this ensures that the dough is fully baked through the center and keep the bread more moist.
  • Store rolls in an airtight container or sealed bag after cooled.

Notes

Be sure to read the entire post for tall of the best tips to make this recipe successful!