Kartoffelbrot - Potato Bread is a German recipe that includes finely grated peeled potato and yeast for a quick rise loaf that bakes up beautifully and hides the potato secret perfectly until you slice into it with little flecks of potato flesh visible.
Why you'll love this
Fine potato texture
Once your slice into the bread, you'll barely be able to recognize the flecks of potato within, but a slice will be filling and helps add vegetables right into your loaf.
Super easy
The fact this bread requires no kneading and minimal rising time means it's actually such an easy recipe to whip up!
Ingredients and substitutions for Potato Bread
- Potato: The finely mashed potato adds a soft texture to this bun and any mashing potato such as a Russet or Yukon Gold will be best here.
- Yeast: Yeast doesn’t just help give our bread rise but also gives it that perfect bread crumb.
- Egg: Adding moisture and binding the dough together, the egg helps with rising as well as acting as a leavening agent.
- Salt: Sea or kosher salt is what really gives this bread it’s savoriness.
See recipe card for quantities.
Equipment needed to make a batch
Mixing bowl: You’ll need a large mixing bowl to prepare the dough and a small one to soak the grated potato.
Baking tray: A large flat baking tray for the bread to bake on.
Baking dish: For the boiling water to sit at the bottom of your oven to create the nice steamy atmosphere for your bread to bake in.
More bread recipes you'll love
Native American Tortilla Bread
How to make Potato Bread:
Finely grate the potatoes and place into a bowl, covering with the hot water. Set aside for 5 minutes.
Meanwhile, place the flour, yeast and salt in a large bowl and stir to combine.
Add the potato mixture to the flour alongside the egg.
Stir together to form a dough and knead until smooth and not sticky to the touch.
Place in a bowl and cover, setting aside in a warm place to rise for 30 minutes.
Sprinkle a little flour over your work surface and invert the dough.
Knead your dough into your desired loaf shape with floured hands.
Preheat your oven to 225C/435F.
Pour 2 cups boiling water into a baking dish and set at the bottom of your oven.
Place the dough onto a lightly floured baking tray and place into your oven. Bake until truly golden, approximately 50 minutes.
Remove and allow to cool completely.
Slice up and serve.
Dig in!
Potato Bread
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Breads
- Cuisine: German
Description
This Kartoffelbrot - Potato Bread recipe has finely grated peeled potato and yeast for a dough that only needs 30 minutes rising time and no kneading.
Ingredients
350 grams / 2 medium potatoes, peeled
100 milliliters / ⅓ cup + 1 tablespoon hot water
408 grams / 3 cups - 1 tablespoon bread flour
5 grams / 1 ¾ teaspoons instant yeast
1 teaspoon sea salt
1 egg, room temperature
Instructions
- Finely grate the potatoes and place into a bowl, covering with the hot water. Set aside for 5 minutes.
- Meanwhile, place the flour, yeast and salt in a large bowl and stir to combine.
- Add the potato mixture to the flour alongside the egg.
- Stir together to form a dough and knead until smooth and not sticky to the touch.
- Place in a bowl and cover, setting aside in a warm place to rise for 30 minutes.
- Sprinkle a little flour over your work surface and invert the dough.
- Knead your dough into your desired loaf shape with floured hands.
- Preheat your oven to 225C/435F.
- Pour 2 cups boiling water into a baking dish and set at the bottom of your oven.
- Place the dough onto a lightly floured baking tray and place into your oven. Bake until truly golden, approximately 50 minutes.
- Remove and allow to cool completely.
- Slice up and serve.
- Dig in!
Notes
Adapted from chefkoch.de
Nutrition
- Calories: 155 calories per serve
Keywords: german baking, potato baking,
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