Kartoffelbrd Danish Potato Bread
Experience the warm, pillowy delight of Kartoffelbrød, traditional Danish potato bread that brings a unique twist to homemade baking. This recipe combines starchy mashed potatoes with all-purpose flour, yielding a soft, moist crumb and an irresistibly tender texture. Infused with a touch of sweetness from granulated sugar and enriched with whole milk and butter, this bread is as hearty as it is flavorful. The double rise ensures a beautifully airy loaf, while a golden egg wash adds an inviting crunch to the crust. Perfect for serving alongside soups, as a sandwich base, or simply with a smear of butter, Kartoffelbrød is a versatile and comforting addition to your bread repertoire. Whether you're a seasoned baker or trying your hand at homemade bread for the first time, this recipe is bound to impress!
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Recipe Information
Ingredients
- 200 grams Russet potatoes (or similar starchy potatoes)
- 120 milliliters Warm water
- 100 milliliters Whole milk
- 7 grams Active dry yeast
- 10 grams Granulated sugar
- 450 grams All-purpose flour
- 10 grams Salt
- 50 grams Unsalted butter, softened
- 1 large Egg, beaten (for egg wash)
Instructions
Peel and cube the potatoes, then boil them in salted water until fork-tender (about 10-15 minutes). Drain and mash the potatoes until smooth. Measure 200 grams of the mashed potatoes and set aside to cool.
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until it becomes frothy.
In a large mixing bowl or the bowl of a stand mixer, combine the mashed potatoes, milk, yeast mixture, flour, and salt. Stir until a shaggy dough forms.
Add the softened butter to the dough and knead (by hand or with the dough hook attachment on a stand mixer) for 8–10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size (about 1 hour).
Punch down the dough to release the air, then transfer it to a floured surface. Shape the dough into a loaf or divide it into smaller portions to make rolls.
Place the shaped dough onto a greased or parchment-lined baking sheet. Cover with a damp towel and let rise again for 30–40 minutes, until puffy.
Preheat the oven to 190°C (375°F). Brush the risen dough with the beaten egg for a golden crust.
Bake the bread in the preheated oven for 30–40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Cool the bread on a wire rack before slicing or serving. Enjoy your Kartoffelbrød!
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 308 mg | 102% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 404.1 g | 147% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 18.1 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 252 mg | 19% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
