I love potatoes. Fried, roasted, boiled, mashed – I’ll eat them any way I can. So I was particularly excited when I discovered I could make potato bread at home.
I’m sure there are some recipes out there that call for instant mashed potato flakes, but this is the real deal.
With a good quality potato (I use Maris Pipers in the UK) and you’ll have a delicious, soft, moist loaf of bread.
The onion seeds sprinkled on top are a nice addition, but if you’re not a fan, feel free to omit them.
The part of this recipe that requires the most attention are the potatoes. Be sure you start off with the right amount and they’re cooked through before mashing them. Don’t forget to save the potato water when you drain them. If you do forget, it’s not the end of the world – just use warm water.
Start off by chopping, boiling and mashing the potatoes (be sure it’s the exact amount).
Combine with other ingredients to make a dough and let prove. Shape into loaf, cover loosely and let prove again. Score and sprinkle with onion seed.
Bake and enjoy!
This goes great with any soup and makes delicious toast.
Kartoffelbrot (Potato Bread)
Makes: 1 large loaf or two smaller loaves
300g peeled potatoes (Maris Piper work best in my experience)
1 tsp sugar
1 tsp fast-action yeast
1 Tbsp sunflower oil
1 tsp sea salt
300g strong white flour, plus extra for kneading
pinch wholemeal flour, for topping
onion seeds, for topping
To prepare the potatoes:
- Cut peeled potatoes into uniform chunks
- Place in pan
- Cover with water (do not salt the water)
- Let boil 15-20 minutes until tender but not falling apart
- Drain well, reserving the liquid
- Return potatoes to the pan and toss over low heat to evaporate excess liquid
To prepare the yeast:
- Pour 75 ml of the potato liquid into a small bowl
- Let liquid come to lukewarm temperature
- Dissolve the sugar
- Add yeast
- Let prove about 10 minutes until frothy on top
To make the bread:
- Mash the potatoes
- Add sunflower oil
- Stir in yeast mixture
- Add sea salt
- Mix in flour, kneading to form a good dough
- Place in a lightly oiled bowl covered with cling film
- Let rise for 45-60 minutes
- Knock back
- Shape into a rough ball (at this point you can divide the dough to make two smaller loaves)
- Flatten dough and bring up two sides, pinching together to give a rustic look
- Sprinkle with wholemeal flour
- Place on baking sheet dusted with semolina
- Cover with oiled cling film and let prove a further 30 minutes
- Preheat oven to 220ºC
- Score along join and sprinkle with onion seeds
- Bake 35 minutes until well risen and crusty on top
This recipe was taken from the Hairy Bikers’ Bakeation on BBC.
Note that this recipe uses UK measurements, temperatures and ingredients. It can certainly be made outside the UK but ingredients may differ slightly, go by different names or need to be substituted altogether.
If you change this recipe to make it work outside the UK or if you have your own, please share in the comments!
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