“D” is for Dangerous Seedy Potato Bread!

Yes, I know Dangerous Seedy Potato Bread is sort of cheating with the letter “D”. Today has been a crazy day though! Since our refrigerator stopped functioning a few days ago we’ve been scampering around the kitchen with bags of ice trying to keep our perishable food from becoming part of a landfill. So far, we have succeeded. A repairman looked at our dead fridge, said it wasn’t economical to repair it, and now we are eagerly awaiting a BRAND NEW fridge courtesy of our landlord. Hooray! Our old fridge had issues anyways…

Fast forward to right now. Guess what’s inside our oven (yet another appliance teetering on the edge of death)? A monstrous loaf of Dangerous Seedy Potato Bread!!! It wasn’t supposed to be dangerously humongous, but maybe the chaos in our kitchen created the perfect rising environment for this particular loaf. The recipe is adapted from a New Zealand cookbook called Muffins, Breads, Biscuits, and Slices. I will share my version of the recipe in a moment.

This is BEFORE baking!



This bread had a crusty exterior and a soft, pillowy interior. It is perfect for dunking in bowls of soup.

Dangerous Seedy Potato Bread

1/2 cup warm water
3 teaspoons active dry yeast
2 teaspoons unrefined sugar
2 1/2 cups whole wheat flour
1 cup unbleached all-purpose flour
1 1/2 teaspoons salt
1 cup warm mashed potato (about 2 small red potatoes)
3/4 cup unsweetened nondairy milk, warmed slightly
1 Tablespoon olive oil
1/3 cup pumpkin seeds
1/3 cup mixed seeds of choice for rolling dough in (I used sesame, poppy, pumpkin – I also added minced dried garlic and minced dried onion)


1. Stir together water, yeast, and sugar in a glass measuring cup. Set aside for about 10 minutes, until frothy.
2. In a large bowl, combine flours, salt, and pumpkin seeds.
3. Add yeast mixture, mashed potato, pumpkin seeds, milk, and olive oil to flour mixture.
4. Knead either by hand or in a stand mixer for about 10 minutes, or until dough is smooth and elastic. You may need to add more flour to keep the dough from getting too sticky.
5. Place dough in a well-oiled bowl and cover with a towel. Place in a warm, draft-free place and allow to rise until doubled in size, about 2 hours.
6. Punch dough down. Line a cookie sheet with parchment or a Silpat and dust with corn meal.
7. Shape dough into an oval, spritz with water, and sprinkle all over with seed mixture. Place on prepared pan. Cut a slit across the top. Place in a warm place to rise for about 45 minutes.
8. Meanwhile, preheat oven to 350 degrees. When dough had risen nicely, place in oven and bake for 30 minutes. Loaf will be golden and will sound hollow when tapped on the bottom. Allow to cool on a cooling rack before slicing.


My dad is visiting this weekend so my posts may thin out until Monday… We’ll see! We’re going hiking near Mt. Hood tomorrow after a breakfast of pancakes!! Until then, enjoy this gorgeous photo of the Wilson River in Oregon (taken on a recent hike). Goodnight!