Kartoffelbrot
Discover the rustic charm of Kartoffelbrot, a traditional German potato bread that combines hearty flavors with an irresistibly soft crumb. This delightful bread recipe marries creamy mashed potatoes with flour, yielding a perfectly tender texture and moist interior. Enhanced with olive oil and just a touch of sugar, the dough is easy to work with and rises beautifully, creating a golden-brown crust that's as satisfying to look at as it is to eat. Topped with optional caraway or sunflower seeds for added crunch and flavor, Kartoffelbrot is incredibly versatile—an ideal companion to soups, stews, or as a base for sandwiches. With simple pantry staples and a straightforward process, you'll love baking this unique potato-infused bread at home. Taste the tradition with every slice!
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Recipe Information
Ingredients
- 300 grams Potatoes (peeled and cubed)
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 250 milliliters Warm water (approximately 40°C)
- 10 grams Salt
- 20 milliliters Olive oil
- 5 grams Granulated sugar
- 10 grams Optional: Caraway seeds or sunflower seeds for topping
Instructions
Boil the peeled and cubed potatoes in a pot of salted water for about 15-20 minutes or until fork-tender. Drain well and mash until smooth. Allow the mashed potatoes to cool to room temperature.
In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 10 minutes until the mixture becomes frothy and bubbly.
In a large mixing bowl, combine the flour and salt. Add the mashed potatoes, yeast mixture, and olive oil.
Using your hands or a stand mixer with a dough hook, knead the dough for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour a tablespoon at a time.
Lightly oil a large bowl and place the dough inside. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or lightly oil a loaf pan.
Punch down the risen dough and shape it into a round or oval loaf, or transfer it to the prepared loaf pan. If desired, sprinkle the top with caraway seeds or sunflower seeds for added flavor and texture.
Let the shaped dough rise again for 30 minutes on the baking sheet or in the loaf pan.
Using a sharp knife, make 2-3 slashes on the top of the loaf to allow steam to escape during baking.
Bake the bread in the preheated oven for 40-45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3959 mg | 172% | |
| Total Carbohydrate | 445.4 g | 162% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 8.5 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 1722 mg | 37% | |
*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.
